Old Fashioned Stuffed Cabbage Rolls

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Of course! Old Fashioned Stuffed Cabbage Rolls (also known as Golabki or Halupki) are the epitome of comfort food. This recipe yields tender cabbage leaves stuffed with a savory meat and rice filling, simmered in a simple, tangy tomato sauce.

This is a traditional, slow-cooked version that fills your home with an incredible aroma.

Old Fashioned Stuffed Cabbage Rolls

This recipe uses a classic sweet-and-sour tomato sauce, but the method is adaptable to your taste.

Yields: About 12-16 cabbage rolls (serves 6-8)
Prep time: 1 hour
Cook time: 2 hours

Ingredients:

For the Cabbage Rolls:

· 1 large head of green cabbage (about 3 lbs)
· 1 lb ground beef (or a mix of beef and pork)
· 1/2 cup uncooked long-grain white rice
· 1 small onion, finely chopped
· 1 large egg
· 2 cloves garlic, minced
· 1 teaspoon salt
· 1/2 teaspoon black pepper
· 1 teaspoon dried marjoram or thyme

For the Cooking Sauce:

· 1 (28 oz) can crushed tomatoes or tomato puree
· 1 (15 oz) can tomato sauce
· 1/4 cup brown sugar or white sugar (adjust to taste)
· 1/4 cup apple cider vinegar or lemon juice
· 1 cup beef broth or water
· 2 bay leaves
· Salt and pepper to taste

Optional:

· 1/2 cup raisins (a classic sweet addition)
· 8 oz sauerkraut, rinsed (for a tangy bottom layer)

Instructions:

Step 1: Prepare the Cabbage Leaves

This is the most important step for pliable, easy-to-roll leaves.

  1. Core the Cabbage: Use a sharp paring knife to cut a deep circle around the core of the cabbage and remove it.
  2. Blanch the Leaves: Place the whole head of cabbage in a large pot and cover with boiling water. As the outer leaves soften and become pliable (after 2-3 minutes), carefully peel them off with tongs and place them in a colander. You may need to return the cabbage to the hot water as you work inward to soften the inner leaves.
  3. Trim the Ribs: Once the leaves are cool enough to handle, use a paring knife to shave down the thick, tough center rib of each leaf to make it easier to roll. Don’t cut the leaf in half.

Step 2: Make the Filling

  1. In a large bowl, combine the ground beef, uncooked rice, chopped onion, egg, garlic, salt, pepper, and marjoram. Mix with your hands until just combined. Do not overmix.

Step 3: Assemble the Rolls

  1. Place Filling: Lay a cabbage leaf on a work surface. Place about 2-3 tablespoons of the meat mixture (depending on the leaf size) near the bottom (stem end) of the leaf.
  2. Fold and Roll: Fold the bottom of the leaf up over the filling. Fold in the sides, and then roll it up tightly, like a burrito. Repeat with remaining leaves and filling.

Step 4: Make the Sauce & Assemble the Pot

  1. Make the Sauce: In a separate bowl, whisk together the crushed tomatoes, tomato sauce, brown sugar, vinegar, and beef broth.
  2. Layer the Pot:
    · If using sauerkraut, spread it in an even layer on the bottom of a large Dutch oven or heavy pot. This adds great flavor and prevents burning.
    · If not using sauerkraut, place a few leftover small or torn cabbage leaves on the bottom.
  3. Arrange the Rolls: Pack the cabbage rolls snugly, seam-side down, in the pot on top of the sauerkraut. You can make multiple layers.
  4. Add Sauce and Bay Leaves: Pour the tomato sauce mixture over the rolls, ensuring they are completely covered. Tuck the bay leaves into the sauce.

Step 5: Cook the Rolls

  1. Simmer: Cover the pot and bring to a simmer over medium heat. Then, reduce the heat to low to maintain a gentle simmer.
  2. Cook: Let the rolls simmer, covered, for 1 hour and 30 minutes to 2 hours, or until the rice is tender and the cabbage is very soft. The sauce will thicken and the flavors will meld beautifully.

Step 6: Serve

  1. Carefully remove the bay leaves.
  2. Serve the cabbage rolls hot, spooning plenty of the delicious sauce over the top.

Chef’s Tips for Success

· Cabbage Prep Shortcut: You can freeze the entire head of cabbage overnight. Thaw it completely, and the leaves will be soft and pliable without any boiling.
· Pre-Cook the Rice? Using uncooked rice is traditional—it absorbs flavor from the meat and sauce as it cooks. If you’re worried about it cooking through, you can use parboiled (converted) rice.
· The Sauce Balance: The sweet-and-sour balance is key. Taste the sauce before pouring it over the rolls and adjust the sugar or vinegar to your preference.
· Baking Method: After assembling in the pot, you can cover it and bake at 350°F (175°C) for 2 hours instead of simmering on the stovetop.
· Make Ahead: Stuffed cabbage rolls taste even better the next day! They reheat beautifully and can be frozen for up to 3 months.

This is a timeless recipe that delivers incredible, heartwarming flavor. Enjoy the process and the delicious results

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