Of course! Classic Stuffed Cabbage Rolls (also known as Golabki in Polish or Holishkes in Jewish cuisine) are the epitome of comfort food. They are tender cabbage leaves stuffed with a savory meat and rice filling, simmered in a tangy tomato sauce.
This recipe breaks down the process into simple, manageable steps for a foolproof and delicious result.
Classic Stuffed Cabbage Rolls
This recipe yields a generous pot of cabbage rolls, perfect for a family dinner or for leftovers that taste even better the next day.
Yields: About 12-14 rolls
Prep time: 45 minutes
Cook time: 1 hour 30 minutes
Ingredients
For the Cabbage and Filling:
· 1 large head green cabbage (about 3 lbs)
· 1 lb ground beef (or a mix of beef and pork)
· ½ cup uncooked long-grain white rice
· 1 medium onion, finely chopped
· 2 cloves garlic, minced
· 1 large egg, lightly beaten
· 1 tsp dried thyme or marjoram
· 1 tsp salt
· ½ tsp black pepper
For the Tomato Sauce:
· 1 (28 oz / 800g) can crushed tomatoes
· 1 (15 oz / 425g) can tomato sauce
· ¼ cup brown sugar or honey
· ¼ cup apple cider vinegar or fresh lemon juice
· 2 tbsp Worcestershire sauce (optional, for depth)
· Salt and pepper to taste
For the Pot:
· 1 tbsp olive oil
· 1 small onion, sliced
· Leftover small cabbage leaves for lining the pot
Instructions
- Prepare the Cabbage Leaves:
· Boiling Method: Bring a large pot of water to a boil. Use a paring knife to carefully cut out the core of the cabbage. Submerge the whole head in the boiling water. As the outer leaves soften and become pliable (after 1-2 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.
· Freezer Method (Plan Ahead): This is the easiest method. The night before, place the whole head of cabbage in the freezer. The next day, thaw it completely. The leaves will be soft and pliable, ready to roll.
- Make the Filling:
· In a large bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, egg, thyme, salt, and pepper. Use your hands to mix until just combined. Do not overmix.
- Make the Sauce:
· In a separate bowl, whisk together the crushed tomatoes, tomato sauce, brown sugar, apple cider vinegar, and Worcestershire sauce. Season with a pinch of salt and pepper.
- Assemble the Rolls:
· Lay a cabbage leaf flat on a cutting board. If the center stem is very thick, use a paring knife to shave it down thinly so it’s easier to roll.
· Place about ¼ to ⅓ cup of the meat filling near the bottom (stem end) of the leaf.
· 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.
- Layer and Cook:
· Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
· Create a Bed: Scatter the leftover small or torn cabbage leaves over the bottom of the pot. This creates a protective layer to prevent the rolls from burning.
· Arrange the Rolls: Place the cabbage rolls seam-side down in the pot, packing them snugly in a single layer or a second layer on top.
· Add Sauce: Pour the prepared tomato sauce evenly over the rolls, ensuring they are all covered.
· Simmer: 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.
- Serve:
· Carefully remove the rolls from the pot with a slotted spoon. Serve hot, spooning extra sauce over the top.
Tips for Success
· Don’t Overcook the Leaves: When blanching, you just need them pliable enough to roll. They will finish cooking in the sauce.
· Tight Rolls are Key: Roll them as tightly as possible without tearing the leaf to prevent the filling from falling out during cooking.
· Test for Doneness: After about 1 hour 15 minutes, cut into one roll to check if the rice is fully cooked and tender.
· Make it Lighter: Substitute the ground beef with ground turkey or chicken.
· Make it Vegetarian: Use a filling of cooked lentils, sautéed mushrooms, and rice.
Serving Suggestions
· The Classic Way: Serve with a dollop of sour cream and a sprinkle of fresh dill or parsley.
· With Bread: A thick slice of crusty rye or pumpernickel bread is perfect for soaking up the delicious sauce.
· Simple Side: A crisp cucumber salad or a simple green salad balances the richness perfectly.
Enjoy this timeless, hearty dish that is truly a labor of love!