Stuffed Cabbage Rolls Recipe

Introduction

Stuffed cabbage rolls are a timeless comfort dish loved across many cultures. Whether called golabki in Poland, holubtsi in Ukraine, or sarma in the Balkans, these rolls bring together tender cabbage leaves, flavorful filling, and a rich tomato sauce.

The recipe is hearty, nutritious, and surprisingly versatile. You can adapt it to fit your preferences—use beef, pork, turkey, or even lentils for a vegetarian version. The cabbage leaves wrap everything together like a natural blanket, creating a dish that is as beautiful as it is filling.

Perfect for family dinners, holidays, or meal prep, stuffed cabbage rolls reheat well and taste even better the next day as the flavors deepen. This recipe will walk you through each step so you can recreate this beloved classic in your own kitchen.

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Cooking Time & Servings

• Prep Time: 30 minutes

• Cook Time: 1 hour 15 minutes

• Total Time: ~1 hour 45 minutes

• Servings: 6 (about 2 rolls per serving)

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Ingredients

For the Rolls:

• 1 large head of green cabbage

• 1 lb (450 g) ground beef (or turkey/pork)

• 1 cup cooked rice (white or brown)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 egg, lightly beaten

• 2 tbsp fresh parsley, chopped (or 1 tsp dried)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

For the Sauce:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (28 oz / 800 g) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp sugar (optional, balances acidity)

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp chili flakes (optional, for heat)

• 1 cup beef or chicken broth

• Salt & pepper, to taste

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How to Make Stuffed Cabbage Rolls

Step 1: Prepare the Cabbage

• Bring a large pot of salted water to a boil.

• Core the cabbage and carefully peel off whole leaves. Blanch leaves for 2–3 minutes until pliable, then drain and cool.

Step 2: Make the Filling

• In a large bowl, mix ground meat, cooked rice, onion, garlic, egg, parsley, salt, pepper, and paprika until well combined.

Step 3: Assemble Rolls

• Place 2–3 tbsp of filling in the center of each cabbage leaf.

• Fold the sides over the filling and roll tightly, tucking in the ends.

Step 4: Cook the Sauce

• In a saucepan, heat olive oil and sauté onion and garlic until fragrant.

• Add crushed tomatoes, tomato paste, sugar, oregano, basil, chili flakes, broth, salt, and pepper. Simmer for 10 minutes.

Step 5: Bake the Rolls

• Preheat oven to 350°F (175°C).

• Spread a thin layer of sauce in a baking dish.

• Arrange stuffed cabbage rolls seam-side down, pour remaining sauce over top.

• Cover with foil and bake for 60–70 minutes. Remove foil and bake 10 minutes more to thicken.

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Notes

• You can substitute quinoa or cauliflower rice for a low-carb option.

• Rolls can also be simmered on the stovetop in a large pot instead of baked.

• These freeze well—store in airtight containers up to 3 months.

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FAQs

Q1: Can I make this vegetarian?
Yes! Substitute the meat with lentils, mushrooms, or a mix of beans and rice.

Q2: Do I need to cook the rice first?
Yes, using cooked rice ensures the filling stays tender and not crunchy.

Q3: Can I prepare this ahead of time?
Absolutely—assemble the rolls and refrigerate up to 24 hours before baking.

Q4: My cabbage leaves tear easily, what should I do?
Overlap two smaller leaves to make one roll. It still holds well once cooked.

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Nutrition (per serving – 2 rolls, approximate)

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Disclaimer

This recipe is intended for general home cooking enjoyment. Always check for potential allergens in ingredients (such as cabbage, tomato, egg, or rice). For those with dietary restrictions, consult a health professional before making substitutions. Enjoy in moderation as part of a balanced diet.