There’s something deeply comforting about a dish passed down through generations, one that fills the kitchen with the warmth of home. Stuffed cabbage rolls are a timeless classic, found in cuisines from Eastern Europe to the Middle East. Whether known as “Golubtsi,” “Malfouf,” or simply “Cabbage Rolls,” this hearty dish is all about tender cabbage leaves wrapped around a flavorful filling of rice and ground meat, all baked in a savory tomato sauce.
Perfect for a cozy family dinner or a make-ahead meal for the week, this recipe brings comfort, tradition, and flavor to your table with every bite.
Ingredients
For the Cabbage Rolls:
-
1 large head of green cabbage
-
1 lb (450g) ground beef (or a mix of beef and pork)
-
1 cup cooked white rice
-
1 medium onion, finely chopped
-
2 cloves garlic, minced
-
1 egg, lightly beaten
-
1 tsp salt
-
½ tsp black pepper
-
½ tsp paprika (optional)
-
2 tbsp fresh parsley, chopped
For the Tomato Sauce:
-
2 tbsp olive oil
-
1 medium onion, chopped
-
2 garlic cloves, minced
-
1 (28 oz) can crushed tomatoes
-
1 tbsp tomato paste
-
1 tsp sugar
-
1 tsp dried oregano
-
Salt and pepper to taste
-
½ cup water or broth (as needed)
Preparation Steps
Step 1: Prepare the Cabbage Leaves (10 minutes)
Bring a large pot of water to a boil. Carefully remove the core of the cabbage, then place the whole head in boiling water. As the outer leaves soften, gently peel them off with tongs and set aside. Repeat until you have 12–16 intact leaves. Trim the thick vein from the back of each leaf to make it easier to roll.
Step 2: Make the Filling (10 minutes)
In a large bowl, mix the ground beef, cooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and parsley until fully combined. Be careful not to overmix to keep the filling tender.
Step 3: Roll the Cabbage (10 minutes)
Lay a cabbage leaf flat, place about 2–3 tablespoons of filling near the base, fold the sides over, and roll it up like a burrito. Repeat with all the leaves and filling.
Step 4: Make the Sauce (10 minutes)
In a saucepan, heat olive oil over medium heat. Sauté the chopped onion until soft, then add the garlic and cook for another minute. Stir in crushed tomatoes, tomato paste, sugar, oregano, salt, pepper, and a bit of water or broth to loosen the sauce. Simmer for 5–10 minutes.
Step 5: Assemble and Bake (1 hour)
Preheat your oven to 350°F (175°C). Spread a layer of tomato sauce on the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the top to cover the rolls completely. Cover with foil and bake for 1 hour. For a richer flavor, remove the foil in the last 10 minutes of baking.
Once out of the oven, the cabbage rolls will be tender, juicy, and infused with rich tomato flavor. Serve hot with crusty bread, mashed potatoes, or a dollop of sour cream on the side. These rolls also reheat beautifully, making them a fantastic leftover option.
Whether you’re reviving a cherished family recipe or discovering this dish for the first time, stuffed cabbage rolls are a satisfying and soulful meal that speaks to tradition and home cooking at its finest.