Stuffed Cabbage Rolls (Classic Comfort Dish)

Stuffed Cabbage Rolls (Classic Comfort Dish)Stuffed cabbage rolls are a cozy, traditional dish made with tender cabbage leaves wrapped around a savory filling of meat, rice, and seasonings, then simmered in a rich tomato sauce.

Ingredients

For the cabbage rolls

• 1 large green cabbage
• 1 lb (450 g) ground beef (or a beef/pork mixture)
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp paprika (optional)
• 2 tbsp chopped parsley (optional)

For the sauce

• 2 cans (14–15 oz / 400 g each) crushed tomatoes or tomato sauce
• 2 tbsp tomato paste
• 1–2 tsp sugar (optional, to balance acidity)
• 1 tsp dried oregano or Italian seasoning
• Salt and pepper to taste
• 1 cup broth or water

Instructions

1. Prepare the cabbage
   • Bring a large pot of salted water to a boil.
   • Remove the core from the cabbage.
   • Carefully boil the cabbage, peeling off softened leaves one at a time.
   • Trim the thick vein from each leaf to make rolling easier.
2. Make the filling
   • Mix ground meat, cooked rice, onion, garlic, egg, salt, pepper, and seasonings until combined.
   • Avoid overmixing, which can make the filling dense.
3. Roll the cabbage leaves
   • Place a spoonful of filling near the bottom of each leaf.
   • Fold in the sides and roll tightly like a small burrito.
4. Prepare the sauce
   • Mix tomatoes, tomato paste, seasoning, and broth.
   • Spread some sauce on the bottom of a large baking dish or pot.
5. Cook
   • Arrange cabbage rolls seam-side down.
   • Pour remaining sauce over the top.
   • Cover and cook:
     • Oven: 350°F (175°C) for about 1½–2 hours
     • Stovetop: Simmer gently for about 1½ hours
6. Serve
   • Let rest for 10 minutes before serving.
   • Serve with sour cream, fresh herbs, or crusty bread if desired.

Tips for extra flavor

• Use a beef and pork mixture for a more traditional, juicy filling.
• Make them a day ahead—the flavor often improves overnight.
• Freeze cooked cabbage rolls in portions for an easy future meal.

This dish is also known by names such as golabki (Polish), holubtsi (Ukrainian), and similar variations across Eastern Europe and the Middle East.