Stuffed Cabbage Rolls
Being from Eastern Europe, I grew up eating stuffed cabbage rolls, otherwise called Golabki. Over the years, I kept true to my roots and developed the most delicious recipe I can proudly share with you. My rolls are easy to make. They are stuffed with a flavorful mixture of ground meat and rice and cooked in a rich homemade tomato sauce, and it only takes 30 minutes to prep them.
The aroma this dish gives off as it cooks simply brings back memories from my childhood when my mom used to cook it for us! Each bite is meaty, juicy, and perfectly balanced with the rice. Also, if you are short on time, I recommend you try this unstuffed cabbage rolls recipe. It has the same great flavors but cuts down the prep work.
Table of contents
As someone who grew up in Eastern Europe, I take this recipe seriously. Just like Italians know their pasta, I know my cabbage rolls. They should be tender yet crisp, hearty, succulent, flavorful, and filling. This delicious and filling dinner also freezes well, so you can meal plan and prepare it in advance.
The tomato sauce is a real winner in this dish; I suggest you double the tomato sauce recipe because you will like it so much that you will want to use it in other dishes. I like how this classic dish is easy to prepare and a great way to use leftover rice. Since this recipe is so popular on the blog, I have made a slow cooker stuffed cabbage rolls version for you to enjoy as well.
Why you will love this recipe
- The sauce: My homemade tomato sauce is rich and thick, with a tangy tomato taste and a hint of sweetness.
- It is photogenic: When done correctly, this dish is attractive enough for social media shots. It will still be delicious if not done correctly, so nobody will care what it looks like.
- The kids will eat it. They will not even know they are eating healthy cabbage; they know it tastes good.
- It is versatile: You can easily change it up to make it to your liking.
- Comfort food: Packed with carbs and meaty goodness, everyone loves this comfort food.
What you will need
For the tomato sauce:
- Tomatoes – I use my favorite canned tomatoes, Contadina, and I do not drain them. I also use tomato sauce and tomato paste in this recipe.
- Aromatics – I use fresh onion and freshly minced garlic, which I saute in olive oil to make the sauce flavorful. These will give this sauce its rich, intense flavor. I also add a bit of my homemade Italian seasoning.
- Brown sugar – Light brown sugar is enough to give this sauce its hint of sweetness without making it too rich.
- Worcestershire sauce and red wine vinegar – Perfectly balances the sauce’s sweet and tangy profile.
For the cabbage rolls:
- Cabbage – I use savoy cabbage because it is large and has soft, pliable leaves.
- Ground beef – The leaner, the better. I suggest 85/15 or 90/10.
- Cooked rice – Whatever kind you like. Brown, white, long-grain, coconut, basmati, etc.
- Aromatics – My recipe is all about rich flavors that blend well together. I mix fresh garlic, onion powder, paprika, Italian herbs, and parsley.
- Worcestershire sauce – Adds a bit of rich tanginess with an umami background.
- Egg – One large egg, whisked or beaten, at room temperature.
How to make
Saute: I place a large skillet over medium heat and sauté the onion and garlic in oil.
To make the sauce: I add the rest of the sauce ingredients and allow it to simmer for 10 to 15 minutes.
Prepare the leaves: I put the cabbage head in a large pot of boiling water and cooked it for about 3 to 5 minutes. After that, I remove the cooked cabbage, and once the outer leaves are flexible enough to work with, I peel them off, about 12 leaves.
Filling: I combine the rice-filling ingredients and some tomato sauce in a large bowl.
Assemble: Then, I lay a cabbage leaf on a flat surface and, using a paring knife or sharp knife, slice the thick vein, otherwise called a rib. Afterward, I roll the meat mixture onto each leaf’s bottom. I do this repeatedly until all the leaves and the filling are consumed.
Prepare for baking: I preheat the oven to 350 degrees Fahrenheit and lightly grease a 9×13 baking pan.
Bake: I pour half of the sauce into the bottom of the pan and line up the cabbage rolls seam side down. Then, I pour the remaining sauce on top and cover the pan with foil. Finally, bake until thoroughly cooked. Remember that the filling must be thoroughly cooked; it takes about an hour to finish cooking.
Expert tip
The best type of cabbage for cabbage rolls
I recommend using savoy cabbage because the leaves are more pliable when cooked and have a mild taste that does not overwhelm the other flavors. They also have deep ridges that hold a lot of flavor. The ruffled leaves are loosely layered, making them easier to remove and look nice.
Green cabbage would be my second choice if I cannot find fresh organic savoy cabbage. It is significant, inexpensive, and easy to find. The leaves are tight, but once boiled, you can remove them quickly, and they hold up to rolling well. The flavor is sweet, but with all the tomato sauce and filling flavors, you will not notice it.
Copenhagen or flathead cabbage is also easy to use because of its flat leaves. Copenhagen has small, crinkly leaves that are a bit sweet, and flatheads are large, mild-tasting, and flat (as the name says). For unique cabbage rolls, use red cabbage. The magenta color turns blue when cooked. Add vinegar to the water if you want them to stay magenta.
More tips to consider:
- Buy a large head of cabbage so you have large leaves to work with and extra leaves just in case.
- Make sure you boil the cabbage first. Rolling one of these nicely is almost impossible when the leaves are raw.
- Be sure to dry your cabbage leaves well, or the filling may not stick, and the rolls could fall apart.
- After boiling the cabbage, slice about a half inch of the end off to make removing the leaves easier.
- You do not need to precook the ground beef. However, if you use anything less than 80/20, you can cook it first, drain it, and pat it dry to remove excess grease.
- If you do not want to cook your rice first, use fast-cooking rice like Minute Rice.
- Are you in a hurry to make this dish? I will use canned tomato sauce instead of my fresh homemade recipe.
Recipe variations and add-ins:
- Different meat: Use ground turkey or chicken for a leaner meal. Try pork or veal for a more unique taste.
- Grains: Alternatively, use brown rice, quinoa, bulgur, couscous, or lentils.
- Spicy rolls: My husband loves spicy food, so I add a bit of red pepper flakes to the ground beef mixture and some salsa to the tomato sauce.
- Add more vegetables: Sometimes, I like to add chopped mushrooms, bell peppers, and zucchini to my cabbage rolls.
- Sweet and savory rolls: I sometimes add extra sugar to the tomato sauce and honey to my meat mixture for the kids.
- Flavors: You can also try playing with the seasonings to add more flavor. For example, add some taco seasoning or Cajun seasoning.
Serving suggestions:
A side of mashed potatoes goes well with these. Choose from this classic mashed potatoes recipe, or save yourself some time and make this slow cooker mashed potatoes.
Also, I like to serve the cabbage rolls with a classic salad recipe on the side. Something to soak up the delicious rich tomato sauce is a must, and I usually make my dinner rolls or homemade breadsticks to go with this dinner.
How to store leftovers:
- Refrigerate in a container: First, let the leftovers fully cool. Then, add them to an airtight container and store them in the fridge for 3 to 4 days.
- Refrigerate in the baking dish: Alternatively, cover the baking pan tightly with foil or plastic wrap and refrigerate it for 3 to 4 days.
- Freeze before baking: Similarly, make this recipe in advance, follow all the steps, but do NOT bake it. Also, make sure the casserole dish you are using is freezer-safe. After everything is added to the casserole dish, cover it tightly in plastic wrap and aluminum foil. Then, freeze it for up to 3 months. We do not recommend baking it frozen; thaw first.
- Freeze after baking: First, make sure to cool the leftovers fully. If you plan on freezing them in multiple layers in the container or freezer bag, arrange the rolls onto a cutting board covered with parchment paper. Next, freeze for 30 minutes. Then, add them to a freezer-safe airtight container or freezer bag and freeze for up to 3 months.
- Thaw: When ready to serve, plan and transfer the frozen stuffed cabbage rolls from the freezer to the refrigerator and thaw overnight. After that, preheat the oven to 350 degrees F and bake for one hour if previously not cooked or for 30 minutes to reheat leftovers.
- Reheating: You can reheat leftovers in the oven for 10 minutes at 350 degrees F or in the microwave for two minutes.
Frequently Asked Questions
There are several reasons that your cooked cabbage can become inflexible and chewy. You may not have cooked it all the way, or it may have been overcooked. Check it before serving. If it is challenging, try cooking it for another five to eight minutes. It may also be from the cabbage itself. It could have been under or overripe. Make sure you get a fresh, ripe cabbage and use it within 24 hours.
If you are worried about losing the nutrients from the cabbage when boiling it, you could freeze it instead. Freezing breaks down the structure of the leaves, making them pliable and less likely to crack when you roll them for stuffing. However, some say that using frozen cabbage (thawed) can make it soggy, so it may fall apart after cooking. Try blanching it instead. Just boil it for two minutes and then put it into a bowl of ice water for a minute.
Make sure you use cooked rice. If you use uncooked rice, it will absorb all the liquid white the rolls are cooking, turning them dry and bland. The secret to perfect cabbage rolls is to use beef with a bit of fat; completely lean meat will result in a rubbery, dry filling.
The cabbage rolls become mushy for a few reasons, and if overcooked cabbage is used, it is one of them. Ensure the leaves are flexible enough to work with but not too soft. Also, check the texture of the filling; it should not be mushy. Finally, add enough sauce to the pan to cook the rolls, but not too much. The rolls will cook quickly, so keep an eye on them to avoid overcooking them, as they will become soft and soggy.
More recipes with cabbage:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Stuffed Cabbage Rolls
Ingredients
Tomato Sauce:
- 2 tablespoons olive oil
- 1/2 onion diced
- 4 cloves garlic minced
- 28 ounce can crushed tomatoes do not drain
- 15 ounce can tomato sauce
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian herbs
Cabbage Rolls:
- 1 pound ground beef leaner is better
- 1 cup cooked rice white or brown
- 1 tablespoon onion powder
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 1/4 cup fresh parsley chopped
- 1 egg
- 1 head cabbage
Instructions
Tomato Sauce:
- Place a large pot over medium heat and add olive oil. Add the onion once the oil is hot and cook for 2-3 minutes or until translucent.
- Add the garlic and cook for 30 seconds.
- Add the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, Worcestershire, and red wine vinegar. Stir and bring to a simmer.
- Cook for 10-15 minutes, stirring from time to time.
Cabbage Rolls:
- In the meantime, bring a large pot of water to a boil.
- Preheat oven to 350 degrees F.
- Immerse the cabbage head in the boiling water and cook for 4-5 minutes or until the leaves are pliable.
- Remove from water and peel 12 large leaves.
- In a large bowl, combine the ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, two tablespoons of fresh parsley, and the egg until combined.
- Add 1/2 cup of the prepared tomato sauce to the bowl and stir to combine.
- Lay each cabbage leaf on a flat surface, and using a small knife, cut a V-shaped notch to remove the cabbage rib's thick part.
- Take 1/3 of a cup of the meat mixture and shape it into a log. Place it in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with the remaining meat and cabbage leaves.
Bake:
- Coat a 9×13-inch pan with cooking spray. Pour half of the tomato sauce on the bottom, and arrange the cabbage rolls seam-side down in the baking dish. Top with the remaining sauce.
- Cover with foil. Bake for 70-90 minutes or until cabbage is tender and the meat is cooked through.
- Sprinkle with the remaining parsley and serve.