Stuffed Cabbage Rolls

Here’s a classic Stuffed Cabbage Rolls recipe — tender cabbage leaves filled with a savory beef and rice mixture, then simmered in a rich tomato sauce. This comfort food favorite is known across many cultures: Gołąbki in Poland, Holubtsi in Ukraine, and Töltött Káposzta in Hungary — but the heart of it is the same: simple, hearty, and delicious.

🥬 Classic Stuffed Cabbage Rolls

🧾 Ingredients:

For the cabbage rolls:

1 large head of green cabbage
1 1/2 lbs ground beef (or a mix of beef and pork)
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (optional)

For the tomato sauce:

1 (28 oz) can crushed tomatoes (or tomato sauce)
1 (15 oz) can diced tomatoes (optional, for chunkier sauce)
1 small onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp tomato paste
1 tbsp brown sugar (optional, balances acidity)
1 tsp dried oregano or thyme
Salt and pepper to taste
1 cup beef broth or water

🔧 Instructions:

1. Prepare the cabbage:

Bring a large pot of water to a boil.
Core the cabbage and gently peel off 10–12 large outer leaves.
Blanch the leaves in boiling water for 2–3 minutes until pliable.
Drain and cool; trim the thick part of the stem if needed to make rolling easier.

2. Make the filling:

In a large bowl, mix the ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika until well combined.

3. Make the sauce:

In a saucepan, heat olive oil and sauté onion until translucent.
Add garlic, cook 1 minute.
Stir in crushed tomatoes, diced tomatoes (if using), tomato paste, sugar, oregano, salt, pepper, and broth.
Simmer for 10–15 minutes. Adjust seasoning to taste.

4. Assemble the rolls:

Lay a cabbage leaf flat, add about 1/4 cup of filling near the base.
Roll up tightly, tucking in sides as you go.
Repeat with remaining leaves and filling.

5. Cook the rolls:

Option 1 – Stovetop:

Spread a layer of sauce on the bottom of a large pot or Dutch oven.
Layer the cabbage rolls, seam side down, snugly in the pot.
Pour remaining sauce over the top.
Cover and simmer on low for 1.5 to 2 hours, until the meat is fully cooked and cabbage is tender.

Option 2 – Oven:

Preheat oven to 350°F (175°C).
Arrange rolls in a baking dish with sauce poured over.
Cover tightly with foil and bake for 1.5 hours.

🍽️ Serve with:

Mashed potatoes or boiled potatoes
Crusty bread
Sour cream (optional garnish)
Fresh herbs like parsley or dill

✅ Tips:

Cabbage can be frozen and thawed instead of boiled — the leaves soften and peel easily.
You can make them a day ahead — the flavor improves overnight.
Add sauerkraut between layers for a more Eastern European twist.

Would you like a vegetarian version, slow cooker instructions, or a freezer-friendly method?