Stuffed Cabbage Rolls

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Stuffed Cabbage Rolls – Tender Cabbage Leaves Filled with Savory Meat and Rice, Simmered in a Rich Tomato Broth

Introduction

Stuffed cabbage rolls are the kind of dish that feels like a warm hug from grandma’s kitchen. Whether you call them golabki, sarma, or simply comfort food, these rolls are a beloved staple across cultures—from Eastern Europe to the Middle East.

This version features tender cabbage leaves wrapped around a flavorful filling of ground meat, rice, and spices, then simmered in a tomato and beef broth until melt-in-your-mouth tender. It’s a dish that’s humble, hearty, and perfect for feeding a crowd or freezing for later.

Ingredients

For the Rolls

  • 1 large head of cabbage
  • 500g ground meat (beef, pork, or a combination)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked rice
  • 1 tsp paprika
  • Salt and pepper, to taste

For the Sauce

  • 1 can (14–15 oz) diced tomatoes
  • 1 cup beef broth

Optional Add-ins

  • 1 tbsp tomato paste for richer sauce
  • 1 tsp dried oregano or thyme
  • ½ tsp crushed red pepper flakes for heat
  • 1 tbsp Worcestershire sauce for depth

Instructions

Step 1: Prepare the Cabbage

  • Bring a large pot of water to a boil.
  • Remove the tough outer leaves and core from the cabbage.
  • Submerge the whole head and simmer for 5–10 minutes, peeling off softened leaves as they loosen.
  • Set aside 12–16 large leaves for rolling.

Step 2: Make the Filling

  • In a large bowl, combine ground meat, chopped onion, garlic, cooked rice, paprika, salt, and pepper.
  • Mix until evenly combined but don’t overwork the meat.

Step 3: Assemble the Rolls

  • Lay a cabbage leaf flat. Trim the thick stem if needed.
  • Place 1–2 tablespoons of filling in the center.
  • Fold the sides over the filling, then roll tightly from the stem end.
  • Repeat with remaining leaves and filling.

Step 4: Cook the Rolls

  • In a large pot or Dutch oven, combine diced tomatoes and beef broth.
  • Bring to a simmer and gently nestle the cabbage rolls seam-side down into the sauce.
  • Cover and cook over low heat for 45–50 minutes, until rolls are tender and filling is cooked through.

Step 5: Serve

  • Spoon extra sauce over the rolls.
  • Garnish with fresh parsley or a dollop of sour cream if desired

Tips for Success

  • Use a mix of beef and pork for richer flavor.
  • Don’t overstuff the leaves—leave room to roll and seal.
  • Simmer gently to avoid tearing the rolls.
  • Make ahead: Rolls can be assembled and refrigerated overnight before cooking.
  • Freeze extras for a quick comfort meal later.

Serving Suggestions

  • Serve with mashed potatoes or crusty bread.
  • Pair with cucumber salad or pickled vegetables.
  • Add a drizzle of sour cream or yogurt for creaminess.
  • Enjoy with a glass of red wine or spiced tea.

Variations to Try

  • Vegetarian Version: Use lentils, mushrooms, and rice.
  • Spicy Kick: Add chili flakes or hot sauce to the filling.
  • Middle Eastern Twist: Use lamb, cinnamon, and pine nuts.
  • Sauce Swap: Try tomato soup, marinara, or creamy mushroom sauce.
  • Lazy Cabbage Casserole: Layer chopped cabbage and filling in a baking dish and bake.

Storage & Freezing

  • Refrigerate leftovers for up to 4 days.
  • Freeze cooked rolls in sauce for up to 2 months.
  • Reheat gently on the stove or in the oven with extra broth.

Behind the Recipe

Stuffed cabbage rolls are a dish steeped in tradition. From Polish golabki to Lebanese malfouf, they’ve been passed down through generations as a symbol of love and nourishment. This version keeps things simple and satisfying, with ingredients you likely already have on hand.

Conclusion

These Stuffed Cabbage Rolls are tender, savory, and soul-warming. With their flavorful filling and rich tomato broth, they’re a timeless comfort food that’s perfect for any season. Whether you’re cooking for family or just craving something cozy, this recipe is sure to become a favorite.

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