Cabbage Rolls
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 1 head green cabbage – cored
- 3/4 cups long-grain white rice – rinsed
- 1 tablespoons vegetable oil
- 1 medium onion – finely chopped
- 3 cloves garlic – minced
- 16 ounces ground beef
- 16 ounces ground pork
- 1 large egg – beaten
- 1 teaspoons paprika
- 2 teaspoons kosher salt
- 1/2 teaspoons black pepper – freshly ground
- 28 ounces canned crushed tomatoes
- 1 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoons sugar
- 1 bay leaf – whole
- sour cream – for serving
Instructions
1. Heat the oven to 350°F (175°C). Bring a large pot of water to a boil.
2. Prepare the cabbage: Cut a deep cone around the core to remove it. Lower the head into boiling water and blanch until the outer leaves are pliable, 5–8 minutes. Lift off softened leaves, return the head to the pot, and repeat until you have about 16 large leaves. Rinse leaves under cool water, pat dry, and shave down the thick central rib with a knife so the leaves roll easily. Chop any small or torn leaves and reserve for lining the pan.
3. Parboil the rice: Boil the rice in plenty of salted water until just starting to turn tender, 5–6 minutes. Drain well and cool slightly.
4. Make the aromatics: Warm the vegetable oil in a skillet over medium heat. Cook the onion until translucent and sweet, 6–8 minutes. Stir in the garlic for 1 minute. Let cool 5 minutes.
5. Mix the filling: In a large bowl combine the ground beef, ground pork, parboiled rice, cooked onion and garlic, egg, paprika, kosher salt, and black pepper. Mix gently with your hands until evenly combined without overworking.
6. Make the sauce: In a saucepan, combine the canned crushed tomatoes, beef broth, tomato paste, sugar, and bay leaf. Bring to a simmer over medium heat and cook 8–10 minutes to meld, stirring occasionally.
7. Assemble: Line a 9x13-inch baking dish or a Dutch oven with the reserved chopped cabbage. Working one leaf at a time, place about 1/4 cup of filling near the base, fold in the sides, and roll up firmly. Arrange rolls seam-side down, snugly packed in a single layer (a second layer is fine if needed).
8. Bake: Pour most of the tomato sauce over the rolls, reserving a cup for serving. Cover tightly with a lid or foil and bake until the cabbage is very tender and the filling is cooked through, 90–110 minutes; an instant-read thermometer in the center of a roll should read at least 165°F/74°C.
9. Finish and serve: Rest 10 minutes. Remove and discard the bay leaf. Spoon reserved sauce over the rolls and serve hot with sour cream.
Cabbage rolls are tender cabbage leaves wrapped around a savory meat-and-rice filling, then baked in a tangy tomato sauce until everything turns silky and comforting. The leaves become supple and sweet, the filling turns juicy and aromatic, and the sauce reduces to a bright, spoonable blanket. They are hearty, economical, and ideal for making ahead or feeding a crowd, with a flavor that balances rich meat, soft grains, and gentle acidity.
The dish is a staple across Eastern Europe and parts of the Middle East, with local names like gołąbki, holubtsi, golubtsy, and sarmale. While fillings and sauces vary by region—some favor pork and beef with tomato, others use sauerkraut leaves or a lemony broth—the essential idea of stuffed, rolled cabbage has centuries of history. It traveled through trade routes and migration, adapting to local tastes and ingredients, yet remained a celebratory, family-style food tied to holidays and communal tables.