Here’s a traditional-style recipe you can make on the stovetop, baked in the oven, or even in the slow cooker.
🥬 Classic Stuffed Cabbage Rolls (Holubtsi / Golabki Style)
🕒 Prep Time: 40 min | Cook Time: 1½ – 2 hrs
Serves: 6–8 (Makes ~12 rolls)
🍴 Ingredients:
For the Cabbage & Filling:
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1 large green cabbage (about 3–4 lbs)
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1½ lbs ground beef (or half beef, half pork)
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1 cup cooked white rice
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1 small onion, finely diced
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2 cloves garlic, minced
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1 large egg
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika (optional)
For the Tomato Sauce:
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2 tbsp olive oil or butter
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1 small onion, diced
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2 cloves garlic, minced
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1 (28 oz) can crushed tomatoes
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1 tbsp tomato paste (optional, for deeper flavor)
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1 tbsp sugar (balances acidity)
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1 tsp salt, or to taste
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½ tsp black pepper
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½ tsp dried oregano or thyme (optional)
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½–1 cup water or broth to thin as needed
🔪 Instructions:
1. Prep the Cabbage:
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Bring a large pot of water to a boil.
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Core the cabbage and carefully place it in the pot. Boil for 5–8 minutes, peeling off softened outer leaves with tongs as they loosen.
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Set aside about 12–14 large leaves for rolling.
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(Save any torn leaves or the core for layering in the pot.)
2. Make the Filling:
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In a large bowl, mix together ground meat, cooked rice, onion, garlic, egg, and seasonings until just combined — don’t overmix.
3. Make the Tomato Sauce:
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In a saucepan, sauté onion in oil until soft (about 5 min). Add garlic and cook 1 more minute.
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Stir in crushed tomatoes, tomato paste (if using), sugar, salt, pepper, and herbs. Simmer 10–15 minutes.
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Add water or broth if it gets too thick — you want it pourable.
4. Assemble the Rolls:
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Place ~¼–⅓ cup filling in the center of each cabbage leaf.
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Fold sides over, then roll tightly from the stem end up like a burrito.
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Tuck any loose edges underneath.
5. Layer & Cook:
Oven Method (Recommended):
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Preheat to 350°F (175°C).
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In a large baking dish or Dutch oven, spread a thin layer of sauce.
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Arrange rolls seam-side down in a single layer. Top with more sauce.
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Cover tightly with foil or a lid and bake for 1½ to 2 hours, until rolls are tender and flavors have melded.
Stovetop Method:
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Layer leftover cabbage leaves on the bottom of a deep pot.
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Add rolls and pour sauce over top. Simmer covered over low heat for 1½ hours, adding a little water if needed.
Slow Cooker Method:
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Add a little sauce to the bottom. Layer in cabbage rolls and remaining sauce.
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Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
🧊 To Store or Freeze:
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Fridge: Keeps 3–4 days, reheats well.
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Freezer: Freeze cooked rolls in sauce up to 3 months. Thaw overnight and reheat in oven or microwave.
🍽️ Serving Ideas:
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With mashed potatoes, sour cream, or crusty bread
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Pair with a light cucumber salad or pickled vegetables
Would you like a version with no rice (low carb), a vegetarian filling, or a sweet-and-sour tomato sauce style like some Eastern European versions?
