Here’s a classic, comforting recipe for stuffed cabbage rolls (often called golabki, holubtsi, or just cabbage rolls depending on the region):
🥬 Stuffed Cabbage Rolls
Ingredients
For the rolls:
- 1 large head of green cabbage
- 1 lb (450g) ground beef (or mix of beef & pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
For the sauce:
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) crushed tomatoes
- 1–2 tbsp brown sugar (to taste)
- 1 tbsp lemon juice or vinegar
- Salt & pepper to taste
Instructions
1. Prepare the cabbage
- Bring a large pot of water to a boil.
- Carefully core the cabbage and place it in the boiling water.
- As the outer leaves soften, peel them off (you’ll need about 10–12 leaves).
- Trim the thick vein from each leaf to make rolling easier.
2. Make the filling
- In a bowl, mix:
- Ground meat
- Cooked rice
- Onion, garlic
- Egg
- Salt, pepper, paprika
- Mix until just combined (don’t overwork it).
3. Assemble the rolls
- Place about 2–3 tablespoons of filling near the base of each cabbage leaf.
- Fold in the sides, then roll up tightly like a burrito.
4. Make the sauce
- In a bowl, combine tomato sauce, crushed tomatoes, sugar, lemon juice, salt, and pepper.
5. Cook
- Spread a little sauce on the bottom of a large pot or baking dish.
- Arrange cabbage rolls seam-side down.
- Pour remaining sauce over the top.
Stovetop:
- Cover and simmer on low for 1–1.5 hours.
Oven:
- Cover with foil and bake at 350°F (175°C) for about 1.5 hours.
Tips
- Add chopped bacon or smoked meat for extra flavor.
- Use sauerkraut in the pot for a tangy Eastern European twist.
- These taste even better the next day!
If you want, I can give you a slow cooker version, a vegetarian version, or a grandma-style traditional variation from a specific country.