Stuffed Cabbage Roll
Hearty, comforting, and steeped in tradition — a dish that brings families together around the table.
Introduction
Stuffed cabbage rolls are one of those timeless recipes that cross cultures and generations. Known in Eastern Europe as golabki (Poland), sarma (Balkans), or holubtsi (Ukraine), this dish has countless variations, but the essence remains the same: tender cabbage leaves wrapped around a savory filling of meat and rice, simmered or baked in a rich tomato sauce.
This recipe for Stuffed Cabbage Rolls is hearty, flavorful, and perfect for family dinners, holidays, or when you want a meal that feels both rustic and celebratory. The combination of ground beef, rice, and aromatic herbs creates a filling that’s satisfying yet balanced, while the tomato sauce ties everything together with tangy richness.
Ingredients Breakdown
1 medium head of cabbage – The wrapper. Blanching softens leaves, making them pliable for rolling.
1 lb ground beef (or beef/pork mix) – Provides savory richness. Pork adds extra juiciness.
½ cup uncooked rice – Absorbs juices during cooking, binding filling.
1 onion, finely chopped – Adds sweetness and depth.
2 cloves garlic, minced – Aromatic punch.
1 egg – Binds filling together.
1 can (15 oz) tomato sauce or crushed tomatoes – Base for sauce.
2 tbsp tomato paste – Concentrated flavor and thickness.
2 tbsp olive oil – Adds richness to sauce.
1 tsp paprika – Smoky warmth.
1 tsp dried dill (or fresh) – Herbal brightness.
Salt & pepper to taste – Essential seasoning.
Step‑by‑Step Directions
Step 1: Prep the Cabbage
Bring a large pot of water to boil.
Carefully remove cabbage leaves.
Blanch until pliable (about 2–3 minutes).
Drain and cool.
Step 2: Make the Filling
In a bowl, combine ground meat, rice, onion, garlic, egg, paprika, salt, and pepper.
Mix until evenly combined.
Step 3: Assemble Rolls
Place spoonful of filling in each cabbage leaf.
Fold sides over filling.
Roll tightly into neat parcels.
Step 4: Prepare Sauce
In a bowl, mix tomato sauce, tomato paste, olive oil, dill, salt, and pepper.
Step 5: Cook Rolls
Arrange rolls in baking dish.
Pour sauce over rolls.
Cover with foil.
Bake at 375°F (190°C) for 1 hour until tender.
Cooking Science
Rice expands as it cooks, absorbing juices and binding filling.
Egg proteins coagulate, holding filling together.
Blanching cabbage breaks down fibers, making leaves flexible.
Slow baking allows flavors to meld and filling to cook evenly.
Tips for Success
Use savoy cabbage for softer leaves.
Don’t overstuff rolls — filling expands.
Layer rolls tightly in dish to prevent unraveling.
Taste sauce before baking to adjust seasoning.
Variations
Eastern European Style: Add sauerkraut to sauce.
Mediterranean Twist: Use lamb and add cinnamon.
Vegetarian Version: Replace meat with lentils or mushrooms.
Spicy Rolls: Add chili flakes or hot paprika.
Serving Ideas
Serve with mashed potatoes or crusty bread.
Pair with sour cream for tangy contrast.
Garnish with fresh dill or parsley.
Present in a casserole dish for family‑style dining.
Storage
Refrigerator: Store covered up to 3 days.
Freezer: Freeze rolls for up to 2 months. Reheat gently in oven.
Nutrition (per roll, approx.)
Calories: ~220
Protein: ~12g
Fat: ~10g
Carbs: ~18g
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History of Stuffed Cabbage Rolls
Stuffed cabbage rolls have roots in many cultures. In Poland, golabki are served at weddings and holidays. In the Balkans, sarma often includes fermented cabbage leaves. Jewish communities prepare sweet‑and‑sour versions with raisins. Each variation reflects local ingredients and traditions, but all share the comforting ritual of wrapping and simmering.
Why Cabbage Works So Well
Cabbage leaves are sturdy yet flexible when blanched. They hold fillings securely and impart subtle sweetness. Their large size makes them ideal for wrapping.
Pairing Suggestions
Wine Pairing: A medium‑bodied red like Merlot complements tomato sauce.
Drink Pairing: Herbal tea or light beer balances richness.
Side Pairing: Mashed potatoes, polenta, or roasted vegetables.
FAQs
Can I use brown rice? Yes, but parboil first.
Can I cook on stovetop? Yes, simmer rolls in sauce for 1 hour.
Can I make ahead? Yes, assemble rolls and refrigerate overnight before baking.
Conclusion
These Stuffed Cabbage Rolls are a hearty, comforting dish that celebrates tradition while remaining endlessly adaptable. With their tender cabbage leaves, savory filling, and rich tomato sauce, they’re as beautiful as they are delicious. Perfect for family dinners, holidays, or everyday cooking, they’re a recipe worth keeping in your collection.