Stuffed Cabbage Rolls (also known as Golabki in Polish or Holishkes in Jewish cuisine) are a beloved comfort food across many cultures. They consist of tender cabbage leaves filled with a savory meat and rice mixture, simmered in a flavorful tomato sauce.
Here is a classic, detailed recipe that will guide you through the process.
Classic Stuffed Cabbage Rolls
This recipe yields tender, flavorful rolls in a sweet and tangy tomato sauce.
Yields: About 12-14 rolls (4-6 servings)
Prep time: 45 minutes
Cook time: 1 hour 30 minutes
Ingredients
For the Cabbage and Filling:
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1 large head green cabbage (about 3 lbs)
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1 lb ground beef (or a mix of beef and pork)
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½ cup uncooked long-grain white rice
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 large egg, lightly beaten
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2 tablespoons fresh parsley, chopped
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
For the Sauce:
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1 (28 oz) can crushed tomatoes
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1 (15 oz) can tomato sauce
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¼ cup brown sugar, packed (adjust to taste)
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2 tablespoons apple cider vinegar or lemon juice
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1 tablespoon Worcestershire sauce (optional)
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Salt and pepper to taste
For Cooking:
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1 tablespoon olive oil
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1 small onion, chopped (for the sauce base)
Instructions
1. Prepare the Cabbage Leaves:
This is the most important step for pliable leaves.
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Boiling Method: Bring a large pot of water to a boil. Use a paring knife to carefully cut around the core of the cabbage and remove it. Submerge the whole head in the boiling water. As the outer leaves soften and become pliable (after 2-3 minutes), carefully peel them off with tongs. Return the cabbage to the water to soften the next layer of leaves. Repeat until you have 12-14 large, soft leaves. Place the leaves on a towel to cool.
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Freezer Method (Plan Ahead): This is the easiest method. Place the whole head of cabbage in the freezer for at least 24 hours. Thaw it completely in the refrigerator. The leaves will be soft and pliable, ready to use.
2. Make the Filling:
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In a large bowl, combine the ground beef, uncooked rice, chopped onion, garlic, egg, parsley, salt, pepper, and paprika. Mix with your hands until just combined. Do not overmix.
3. Make the Sauce:
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In a separate bowl, whisk together the crushed tomatoes, tomato sauce, brown sugar, apple cider vinegar, and Worcestershire sauce (if using). Set aside.
4. Assemble the Rolls:
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Lay a cabbage leaf flat on a cutting board. If the center stem is very thick, use a paring knife to shave it down so it’s easier to roll.
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Place about ¼ to ⅓ cup of the meat mixture near the bottom (stem end) of the leaf.
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Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly like a burrito. Repeat with remaining leaves and filling.
5. Cook the Cabbage Rolls:
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In a large Dutch oven or heavy pot, heat olive oil over medium heat. Sauté the chopped onion until softened, about 5 minutes.
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Pour about 1 cup of the tomato sauce into the bottom of the pot to coat it.
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Neatly place the cabbage rolls, seam-side down, in the pot, packing them in a single layer or a second snug layer.
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Pour the remaining sauce over the rolls, ensuring they are completely covered. If needed, add a little water or beef broth.
6. Simmer:
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Bring the sauce to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the rice is cooked through and the cabbage is very tender.
7. Serve:
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Let the rolls rest for 10-15 minutes before serving. They are excellent with a dollop of sour cream and a sprinkle of fresh dill or parsley.
Chef’s Notes & Tips:
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Rice Note: Using uncooked rice is traditional—it cooks in the sauce and absorbs all the wonderful flavors. If you prefer, you can use 1 ½ cups of cooked rice instead.
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Sauce Balance: The brown sugar and vinegar create a classic sweet-and-sour balance. Taste the sauce before pouring it over the rolls and adjust to your liking.
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Make-Ahead: Stuffed cabbage rolls taste even better the next day! They can be made up to 3 days in advance and reheated on the stovetop or in the oven.
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Freezing: Assemble and cook the rolls completely. Let them cool, then freeze them in an airtight container with the sauce for up to 3 months. Thaw in the refrigerator overnight before reheating.
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Lazy Method (Unstuffed Cabbage Casserole): If you’re short on time, simply chop the cabbage and layer it in a baking dish with the meat mixture and sauce. Bake at 350°F (175°C) for about 1 hour.
Enjoy this hearty, comforting, and deeply satisfying classic meal