Of course! Here is a classic, delicious recipe for Stuffed Cabbage Rolls, also known as Golabki or Holubtsi. This comforting dish features tender cabbage leaves wrapped around a savory meat and rice filling, smothered in a rich tomato sauce.
Delicious Stuffed Cabbage Rolls (Golabki)
This recipe breaks the process down into simple steps for a foolproof, incredibly satisfying meal.
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Why This Recipe Works:
· Tender Cabbage: Boiling the whole head of cabbage makes the leaves pliable and easy to roll.
· Flavorful Filling: A mix of beef and pork (or all beef) with rice and aromatics creates a well-seasoned, hearty core.
· Two-Part Sauce: Using sauce on the bottom of the pan and on top of the rolls infuses them with flavor and keeps them moist.
· Long, Slow Cooking: Simmering for over an hour allows the flavors to meld perfectly and the cabbage to become melt-in-your-mouth tender.
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Ingredients:
For the Cabbage Rolls:
· 1 large head green cabbage (about 3 lbs)
· 1 lb ground beef (80/20) or a mix of beef and pork
· 1/2 cup uncooked long-grain white rice
· 1 small yellow onion, finely diced
· 2 cloves garlic, minced
· 1 large egg, lightly beaten
· 2 tbsp fresh parsley, chopped (or 2 tsp dried)
· 1 tsp salt
· 1/2 tsp black pepper
For the Tomato Sauce:
· 1 (28 oz) can crushed tomatoes
· 1 (15 oz) can tomato sauce
· 1 small onion, finely diced
· 2 tbsp brown sugar or honey (adjust to taste)
· 2 tbsp apple cider vinegar or lemon juice
· 1 tbsp paprika (sweet or smoked)
· Salt and pepper to taste
· Optional: 1/2 cup beef broth or water for thinning the sauce
For the Pan:
· 2 tbsp unsalted butter, sliced
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Instructions:
Step 1: Prepare the Cabbage Leaves
1. Bring a large pot of salted water to a boil.
2. Use a paring knife to carefully cut around the core of the cabbage and remove it.
3. Place the whole head of cabbage, core-side down, into the boiling water. As the outer leaves soften and become pliable (after 2-3 minutes), carefully peel them off with tongs and place them in a colander to drain and cool.
4. Repeat until you have 12-16 large, soft leaves. Return any inner leaves that are too small to the pot to cook and enjoy as a side later.
5. Once the leaves are cool enough to handle, use a paring knife to shave down the thick, tough center stem on each leaf to make them easier to roll. Don’t cut the leaf entirely.
Step 2: Make the Filling
1. In a large bowl, combine the ground meat, uncooked rice, diced onion, garlic, egg, parsley, salt, and pepper. Mix with your hands just until combined. Do not overmix.
Step 3: Make the Sauce
1. In a separate bowl, whisk together the crushed tomatoes, tomato sauce, diced onion, brown sugar, vinegar, paprika, salt, and pepper. Taste and adjust sweetness or tanginess to your preference.
Step 4: Assemble the Rolls
1. Preheat your oven to 350°F (175°C).
2. Spread about 1 cup of the tomato sauce on the bottom of a large Dutch oven or a 9×13 inch baking dish.
3. Place a cabbage leaf on a cutting board. Place about 1/4 to 1/3 cup of the meat mixture near the bottom (stem end) of the leaf.
4. Fold and Roll: Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly like a burrito. Repeat with remaining leaves and filling.
Step 5: Cook the Rolls
1. Arrange the cabbage rolls, seam-side down, in a single layer in your prepared pot or dish. Pack them snugly together.
2. Pour the remaining tomato sauce evenly over the top of the rolls. Dot the top with slices of butter. If the sauce seems too thick, add the beef broth or water to the pan around the edges.
3. Cover tightly with a lid or a double layer of foil.
4. Bake for 1 hour and 30 minutes. The long, slow cook time is essential for tender cabbage and cooked rice.
5. Uncover and bake for an additional 15-30 minutes if you want the sauce to thicken slightly.
Step 6: Serve
1. Let the cabbage rolls rest for 10-15 minutes before serving. They will be extremely hot.
2. Serve warm, spooning extra sauce from the pan over the top.
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Chef’s Notes & Tips:
· Freezing Cabbage: An easier trick to soften leaves is to freeze the entire head of cabbage solid, then thaw it overnight in the refrigerator. The leaves will be perfectly soft and pliable without any boiling.
· Rice: Using uncooked rice is traditional and allows it to cook slowly in the sauce, absorbing all the wonderful flavors. If using pre-cooked rice, reduce the baking time by about 30 minutes.
· Make-Ahead: Assemble the rolls and sauce a day in advance. Keep them separate in the fridge. Pour the sauce over the rolls right before baking. You may need to add 10-15 minutes to the baking time.
· Vegetarian Version: Substitute the meat with a mixture of sautéed mushrooms, lentils, and walnuts.
· Serving Suggestion: This is fantastic served with a dollop of sour cream and a sprinkle of fresh dill or parsley. crusty bread for soaking up the sauce is a must!
Enjoy your hearty and comforting homemade stuffed cabbage rolls