classic stuffed cabbage rolls

Those classic stuffed cabbage rolls—also known as Golumpki or Holubtsi—are the ultimate comfort food. The key is to bake them “low and slow” so the cabbage becomes melt-in-your-mouth tender while the filling stays juicy.

Here is a full recipe based on traditional preparation methods.

Ingredients

For the Cabbage:

 

• 1 large head of green cabbage

• Boiling water for blanching

For the Filling:

 

• 1 lb ground beef (or a mix of beef and pork/sausage)

   

• 1 to 1½ cups cooked rice (long-grain or Calrose works well)

• 1 small onion, finely chopped

• 1 large egg, beaten (acts as a binder)

• 2 cloves garlic, minced

• Seasonings: 1 tsp salt, ½ tsp black pepper, and 1 tsp Italian seasoning or paprika

For the Tomato Sauce:

 

• 15 oz tomato sauce

   

• 14.5 oz diced tomatoes (undrained)

• 10.75 oz condensed tomato soup (optional, for a sweeter, thicker sauce)

• 2 tbsp brown sugar and 1 tbsp vinegar (red wine or apple cider) for a tangy-sweet balance

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Instructions

1. Prep the Cabbage

• Remove the core from the cabbage head with a sharp knife.

   

• Place the whole head in a large pot of boiling water for about 3–5 minutes until the outer leaves soften and become pliable.

   

• Carefully peel off 12 large leaves. Use a knife to shave down the thick center vein (rib) on the back of each leaf so it rolls easily.

   

2. Make the Filling & Sauce

• The Sauce: In a bowl, whisk together the tomato sauce, diced tomatoes, brown sugar, vinegar, and tomato soup (if using).

   

• The Filling: In a separate large bowl, combine the ground beef, cooked rice, onion, garlic, egg, seasonings, and about ½ cup of your prepared tomato sauce. Mix well (hands work best!).

   

3. Assemble and Roll

• Preheat your oven to 350°F (175°C).

   

• Spread a thin layer of sauce on the bottom of a 9×13 inch baking dish.

   

• Lay a cabbage leaf flat. Place about 1/3 cup of the meat mixture near the stem end. Fold in the sides and roll it up tightly like a burrito.

   

• Place the rolls seam-side down in the baking dish.

   

4. Bake

• Pour the remaining sauce over the rolls, ensuring they are well-covered.

   

• Cover the dish tightly with aluminum foil.

   

• Bake for 75 to 90 minutes. The cabbage should be very tender and the meat fully cooked.