Absolutely! 🥬✨ Stuffed Cabbage Rolls (also known as golabki, holubtsi, or sarma depending on the regional version) are a hearty, comforting dish of tender cabbage leaves wrapped around a flavorful meat-and-rice filling, simmered in a savory tomato sauce.
Here’s a classic Eastern European-style recipe that’s rich, satisfying, and freezer-friendly.
🥘 Classic Stuffed Cabbage Rolls
🛒 Ingredients:
For the cabbage rolls:
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1 large head of green cabbage
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1 lb ground beef (or a mix of beef and pork)
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½ cup uncooked white rice
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 egg
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Salt & pepper to taste
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Optional: 1 tsp paprika or ½ tsp dried dill
For the tomato sauce:
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1 tbsp olive oil or butter
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1 small onion, chopped
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2 cloves garlic, minced
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1 can (28 oz) crushed tomatoes
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1 tbsp tomato paste
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1 tbsp brown sugar (to balance acidity)
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1 tsp Worcestershire sauce
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Salt & pepper to taste
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Optional: splash of vinegar or lemon juice for brightness
🔪 Instructions:
1. Prepare the cabbage:
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Bring a large pot of water to a boil.
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Carefully remove core from cabbage with a sharp knife.
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Boil the whole head for about 8–10 minutes, gently peeling off the softened outer leaves as they loosen.
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You’ll need about 12–14 leaves. Cut out the thick stem from each leaf to make rolling easier.
2. Make the filling:
In a large bowl, mix:
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Ground meat
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Uncooked rice
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Onion
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Garlic
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Egg
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Salt, pepper, and optional spices
Mix gently until combined — don’t overwork it.
3. Make the tomato sauce:
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In a saucepan, heat olive oil and sauté onion until soft. Add garlic and cook 1 min more.
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Stir in crushed tomatoes, tomato paste, brown sugar, Worcestershire, salt, pepper.
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Simmer 10–15 minutes. Adjust seasoning. Set aside.
4. Assemble the rolls:
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Lay a cabbage leaf flat. Place about 2–3 tablespoons of filling near the base.
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Fold the sides in, then roll from the bottom up, like a burrito.
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Repeat with remaining leaves and filling.
5. Layer & bake:
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Spread a thin layer of sauce on the bottom of a 9×13″ baking dish or Dutch oven.
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Arrange cabbage rolls seam-side down in a single layer.
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Pour remaining sauce over the top. Cover tightly with foil or a lid.
6. Cook:
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Bake at 350°F (175°C) for 1½ to 2 hours, until the rolls are tender and cooked through.
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Let cool slightly before serving — they hold together better once rested.
🧊 Freezer Friendly:
Let cool completely, then freeze individually or as a batch with sauce. Reheat in oven or microwave.
🍽️ Serving Ideas:
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Dollop of sour cream on top
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With mashed potatoes or buttered egg noodles
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Crusty bread to mop up the sauce
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Chopped fresh dill or parsley for garnish