Prep Time: 45 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours 30 minutes (plus optional resting)
Intensity: Medium Effort (Involves several steps, but most are simple. Great for a weekend project.)
Yield: 8-10 substantial rolls (Serves 4-6)
There’s something profoundly comforting about a dish that simmers for hours, filling your home with an irresistible aroma. Stuffed cabbage rolls, known in many cultures as Holubtsi, Golabki, or Sarma, are the epitome of this feeling. This recipe stays true to the classic: tender cabbage leaves wrapped around a well-seasoned blend of ground beef, pork, and rice, all baked in a tangy-sweet tomato sauce until meltingly tender. It’s a labor of love that rewards you with the ultimate hearty meal, perfect for feeding a family or enjoying as delicious leftovers all week.
Ingredients
For the Cabbage and Filling:
1 large head green cabbage (about 3 lbs / 1.4 kg)
1 lb (450g) ground beef (85/15 lean/fat)
½ lb (225g) ground pork
1 cup cooked long-grain white rice (about ⅓ cup uncooked)
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 large egg, lightly beaten
¼ cup finely chopped fresh parsley
1 ½ tsp salt
1 tsp dried thyme or marjoram
½ tsp freshly ground black pepper
For the Tomato Sauce:
1 (28 oz / 800g) can crushed tomatoes
1 (15 oz / 425g) can tomato sauce
¼ cup apple cider vinegar or fresh lemon juice
¼ cup light brown sugar, packed (adjust to taste)
2 tbsp unsalted butter or olive oil
1 tsp smoked paprika
Salt and pepper to taste
For Assembly:
2-3 slices of bacon (optional, for layering)
Sour cream and extra parsley, for serving
Equipment
Large pot for blanching cabbage
Large mixing bowl
Skillet
9×13 inch baking dish or large oven-safe Dutch oven
Sharp knife
Kitchen twine or toothpicks (if needed)
Instructions
Step 1: Prepare the Cabbage Leaves
This crucial step makes the leaves pliable for rolling.
Bring a large pot of salted water to a boil.
Carefully core the cabbage by making deep cuts around the stem. Gently lower the whole head into the boiling water.
As the outer leaves soften and become bright green (about 2-3 minutes), use tongs to carefully peel them off and transfer to a colander or a towel-lined tray. Return the cabbage to the water and repeat until you have 12-15 large, flexible leaves.
Once cool enough to handle, use a paring knife to shave down the thick central rib on each leaf so it’s flush with the leaf—this makes rolling much easier. Set aside.
Step 2: Make the Filling
In a skillet over medium heat, sauté the diced onion until translucent (about 5 minutes). Add the garlic and cook for 1 minute more until fragrant. Let cool slightly.
In a large bowl, combine the ground beef, ground pork, cooked rice, sautéed onion and garlic, egg, parsley, salt, thyme, and pepper. Use your hands to mix just until combined—overmixing can make the filling tough.
Step 3: Make the Tomato Sauce
In the same bowl (no need to wash!), whisk together the crushed tomatoes, tomato sauce, apple cider vinegar, brown sugar, smoked paprika, and a pinch of salt and pepper. Taste and adjust sweetness or tanginess to your liking.
Step 4: Assemble the Rolls
Preheat your oven to 350°F (175°C).
Spread about 1 cup of the tomato sauce evenly over the bottom of your baking dish. If using, lay the bacon slices over the sauce.
To Roll: Place a cabbage leaf on a clean surface with the stem end facing you. Place about ⅓ to ½ cup of filling (depending on leaf size) near the base. Fold the sides over the filling, then roll tightly from the bottom to the top, like a burrito. Place seam-side down in the prepared dish. Repeat, packing the rolls snugly in a single layer.
Step 5: Bake to Perfection
Pour the remaining tomato sauce evenly over the rolls, ensuring they are completely covered.
Cover the dish tightly with aluminum foil. Bake in the preheated oven for 1 hour and 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, allowing the sauce to bubble and thicken slightly.
For the best texture and flavor, let the rolls rest for 15-20 minutes after baking. This allows them to set and the flavors to meld beautifully.
Serving & Storing
Serve the cabbage rolls warm, spooning extra sauce from the dish over the top. A dollop of cool sour cream and a sprinkle of fresh parsley are non-negotiable for the perfect bite. They pair wonderfully with crusty bread, a simple green salad, or buttery egg noodles.
Storage: Cool completely and store in an airtight container in the refrigerator for up to 5 days. The flavors often improve on the second day. You can also freeze baked rolls (without sour cream) for up to 3 months. Thaw overnight in the refrigerator and reheat, covered, in a 300°F (150°C) oven until warmed through.
Nutrition Information (Per serving, based on 6 servings)
Calories: 485 kcal
Total Carbohydrates: 37g
Dietary Fiber: 7g
Sugars: 18g
Protein: 28g
Total Fat: 26g
Saturated Fat: 10g
Cholesterol: 115mg
Sodium: 1280mg