Delicious Homemade Stuffed Cabbage Rolls: A Classic Comfort Dish from the Heart
There’s something deeply satisfying about food that’s lovingly wrapped, simmered low and slow, and served straight from the family kitchen. Stuffed Cabbage Rolls—a beloved dish across many cultures—are exactly that kind of meal. Packed with seasoned meat and rice, wrapped in tender cabbage leaves, and simmered in a tangy tomato sauce, these rolls are the definition of hearty, home-cooked comfort food.
Whether you’re cooking from Eastern European tradition, passing down a family recipe, or trying it for the first time, this dish brings generations of flavor to your table.
A Dish with Deep Roots
Stuffed cabbage rolls go by many names across cultures—golabki in Poland, holubtsi in Ukraine, sarma in the Balkans, and malfouf mahshi in the Middle East. What they all have in common is the practice of wrapping a flavorful filling in cabbage leaves and letting the dish cook slowly to bring all the tastes together. Each variation has its own signature spices and sauces, but the comforting essence remains the same.
This version sticks to a deliciously classic combination: ground beef and rice filling wrapped in cabbage and baked in a tomato-based sauce until everything is fork-tender and full of flavor.
Ingredients You’ll Need
For the Cabbage Rolls:
1 large head of green cabbage
1 lb ground beef (or a beef/pork mix)
1/2 cup uncooked white rice
1 small onion, finely chopped
2 garlic cloves, minced
1 egg
Salt and pepper to taste
Optional: parsley, paprika, or dill for added flavor
For the Tomato Sauce:
1 can (15 oz) crushed tomatoes
1 can (8 oz) tomato sauce or paste (thinned with water)
1 tablespoon brown sugar (for a touch of sweetness)
1 tablespoon vinegar or lemon juice
Salt, pepper, and optional paprika or chili flakes
Optional: a splash of Worcestershire sauce for depth
How to Make Them
Prep the cabbage: Bring a large pot of water to a boil. Carefully peel off the outer cabbage leaves and blanch them for 2–3 minutes until pliable. Drain and let cool.
Make the filling: In a bowl, combine ground meat, uncooked rice, chopped onion, garlic, egg, salt, pepper, and any desired herbs. Mix gently to combine.
Assemble the rolls: Place 2–3 tablespoons of filling on each cabbage leaf. Fold the sides over and roll tightly like a burrito. Repeat until all filling is used.
Layer and sauce: In a large baking dish or Dutch oven, layer some sauce on the bottom. Place the rolls seam-side down in the dish, then pour remaining sauce over the top.
Bake: Cover with foil and bake at 350°F (175°C) for 60–75 minutes, until the cabbage is tender and the filling is fully cooked. Uncover for the last 10 minutes to slightly caramelize the sauce if desired.
Serving Suggestions
Serve with mashed potatoes, rye bread, or crusty rolls.
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