Stuffed Cabbage Rolls

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Of course! Stuffed Cabbage Rolls (also known as Golabki in Polish or Holishkes in Jewish cuisine) are a timeless, comforting dish. Tender cabbage leaves are filled with a savory meat and rice mixture, then simmered in a flavorful tomato sauce.

Here is a classic, tried-and-true recipe that walks you through the process step-by-step.

Classic Stuffed Cabbage Rolls

This recipe yields a hearty and satisfying meal, perfect for a family dinner or make-ahead comfort food.

Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Yields: About 12-14 rolls

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)
· 1/2 cup uncooked long-grain white rice
· 1 small yellow onion, finely diced
· 2 cloves garlic, minced
· 1 large egg, lightly beaten
· 1 teaspoon dried thyme or marjoram
· 1 teaspoon salt
· 1/2 teaspoon black pepper

For the Sauce:

· 1 (28-ounce) can crushed tomatoes
· 1 (15-ounce) can tomato sauce
· 1/4 cup brown sugar, packed (adjust to taste)
· 2 tablespoons apple cider vinegar or lemon juice
· 1 tablespoon Worcestershire sauce (optional)
· Salt and pepper to taste

For Cooking:

· 1 tablespoon olive oil
· 1 small onion, sliced (for the pot)

Instructions

Step 1: Prepare the Cabbage Leaves
This is the most important step for easy rolling.

  1. Bring a large pot of water to a boil.
  2. Use a sharp paring knife to carefully cut around the core of the cabbage and remove it.
  3. Place the whole head of cabbage in the boiling water. As the outer leaves soften and become pliable (after about 1-2 minutes), use tongs to carefully peel them off. Place the blanched leaves in a colander to cool.
  4. Return the cabbage to the water to soften the next layer of leaves, repeating until you have 12-14 large, soft leaves.
  5. Once the leaves are cool enough to handle, use a knife to shave down the thick, tough center stem of each leaf so it’s flush with the leaf. This makes rolling much easier.

Step 2: Make the Filling

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

Step 3: Assemble the Rolls

  1. Place about 1/4 to 1/3 cup of the meat mixture onto the bottom (stem end) of a cabbage leaf.
  2. 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.

Step 4: Layer and Cook

  1. Preheat your oven to 350°F (175°C).
  2. Make the Sauce: In a separate bowl, whisk together the crushed tomatoes, tomato sauce, brown sugar, apple cider vinegar, and Worcestershire sauce.
  3. Sauté Aromatics: Heat olive oil in a large Dutch oven or oven-safe pot over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
  4. Assemble in Pot: Spread about 1 cup of the tomato sauce over the bottom of the pot. Arrange the cabbage rolls seam-side down in a single, tight layer. Pour the remaining sauce evenly over the top.
  5. Cook: Bring the pot to a gentle simmer on the stovetop. Then, cover tightly with a lid and transfer to the preheated oven.
  6. Bake for 1 hour and 30 minutes, or until the cabbage is very tender, the rice is cooked through, and the sauce is bubbly.

Step 5: Serve

  1. Let the rolls rest for 10-15 minutes before serving—they will be very hot!
  2. Serve with extra sauce spooned over the top and a side of crusty bread or mashed potatoes.

Alternative Stovetop Method

If you don’t have an oven-safe pot, you can cook these entirely on the stovetop. After layering in the pot, bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, checking occasionally to ensure it’s not burning on the bottom.

Chef’s Notes & Tips for Success

· The Freezer Trick: An easier way to prepare the cabbage is to freeze the entire head solid, then thaw it overnight in the refrigerator. The leaves will be perfectly soft and pliable without any blanching. The texture is slightly different but the method is foolproof.
· Rice Choice: Using uncooked rice is traditional—it cooks slowly in the sauce, absorbing all the wonderful flavors. If you’re using pre-cooked rice, reduce the amount to 1 1/4 cups and check for doneness a little earlier.
· Flavor Variations:
· Ukrainian Style: Add 1/2 cup of cooked barley or buckwheat to the meat mixture.
· Sweet & Sour: Increase the brown sugar and vinegar slightly for a more pronounced sweet and sour flavor.
· Vegetarian: Use a filling of cooked mushrooms, lentils, and rice.
· Make-Ahead: Stuffed cabbage rolls taste even better the next day! They can be assembled and refrigerated for up to 24 hours before baking. They also freeze beautifully for up to 3 months. Thaw in the refrigerator before reheating in the oven or on the stovetop.

Enjoy this classic, heartwarming dish

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