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.