Here’s a classic, comforting recipe for Stuffed Cabbage Rolls—tender cabbage leaves wrapped around a seasoned filling and simmered in a rich tomato sauce.
🥬 Stuffed Cabbage Rolls (Golubtsi-style)
🧾 Ingredients
For the rolls:
- 1 large Cabbage (green cabbage works best)
- 500 g ground meat (beef, lamb, or chicken)
- 1 cup cooked rice
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 egg (optional, helps bind)
- Salt & black pepper
- 1 tsp paprika or chili flakes (optional)
For the sauce:
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp tomato paste
- 1 onion (optional, finely chopped)
- 2 cups broth or water
- Salt, pepper
- 1 tsp sugar (balances acidity)
👨🍳 Instructions
1. Prepare the cabbage leaves
- Remove core from cabbage
- Boil whole cabbage in hot water for 5–10 minutes
(or microwave/steam until leaves soften) - Carefully peel off leaves one by one
- Trim thick veins so they roll easily
2. Make the filling
In a bowl mix:
- Ground meat
- Cooked rice
- Onion + garlic
- Egg (if using)
- Salt, pepper, spices
Mix gently—don’t overwork or it becomes dense.
3. Roll them up
- Place a cabbage leaf flat
- Add 1–2 tbsp filling near the base
- Fold sides inward
- Roll tightly like a wrap
Repeat until all filling is used.
4. Prepare the sauce
- In a pot, sauté onion (optional)
- Add tomato sauce + paste
- Pour in broth/water
- Season with salt, pepper, sugar
- Simmer for 5–10 minutes
5. Cook the rolls
- Place rolls seam-side down in a large pot or baking dish
- Pour sauce over them until mostly covered
- Cover and cook:
Stovetop: 45–60 minutes on low heat
Oven: 180°C (350°F) for 60–75 minutes
🍽️ Serving
- Serve hot with extra sauce spooned on top
- Pairs well with yogurt, sour cream, or fresh herbs
💡 Tips for best results
- Don’t overstuff—tight rolling keeps them intact
- Cabbage should be soft but not falling apart
- Let them rest 10–15 minutes after cooking for better flavor
- They taste even better the next day
🧠 Flavor variations
- Add dill or parsley for freshness
- Use lamb for richer taste
- Add a splash of lemon for brightness
- Spice it up with cumin or chili flakes
If you want, I can also give you a Pakistani-style spicy version, a low-carb version (no rice), or a slow cooker method.