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Stuffed Cabbage Rolls, often called golubtsi, holubtsi, or simply “cabbage rolls,” are a classic dish steeped in tradition and cherished across cultures, from Eastern Europe to the American Midwest. These tender cabbage leaves, wrapped around a savory filling of ground beef, pork, and rice, then simmered in a tangy tomato sauce, are the epitome of comfort food. Perfect for family gatherings, Sunday dinners, or a cozy night in, this Old Fashioned Stuffed Cabbage Rolls recipe is both nostalgic and approachable. With a few simple ingredients and a little love, you’ll create a meal that warms the heart and soul. Let’s roll up our sleeves and dive into this time-honored recipe!

Why You’ll Love This Recipe

• Rich in Flavor: A savory meat-and-rice filling meets a sweet-tangy tomato sauce for a perfect balance.
• Make-Ahead Magic: Prep the rolls in advance for stress-free cooking.
• Versatile: Adapt the filling or sauce to suit your tastes or dietary needs.
• Crowd-Pleaser: Loved by kids and adults, with enough to feed a family or provide leftovers.

A Brief History of Cabbage Rolls

Cabbage rolls have roots in many cuisines, with variations found in Polish, Ukrainian, Russian, Jewish, and Middle Eastern traditions. Likely inspired by the Ottoman Empire’s stuffed grape leaves (dolma), cabbage rolls became a staple in Eastern Europe, where cabbage was abundant and affordable. Immigrants brought the dish to North America, where it evolved with local ingredients like tomato sauce and ground beef. This recipe channels the old-fashioned American version, with a nod to its heritage through a robust filling and a slightly sweet, tangy sauce.

Ingredients for Old Fashioned Stuffed Cabbage Rolls

This recipe serves 4–6 and uses pantry staples to create a wholesome, flavorful dish. Here’s what you’ll need:

For the Cabbage Rolls:

• 1 large head of green cabbage (choose a firm head with large, pliable leaves)
• 1 pound ground beef (80/20 for a good balance of flavor and moisture)
• 1/2 pound ground pork (adds richness and tenderness to the filling)
• 1 cup cooked white rice (cooled; long-grain or medium-grain works best)
• 1 small onion, finely chopped (about 1/2 cup, for subtle sweetness)
• 2 cloves garlic, minced (for savory depth)
• 1 large egg, beaten (binds the filling together)
• 1 teaspoon salt (to enhance flavors)
• 1/2 teaspoon black pepper (for a mild kick)

For the Tomato Sauce:

• 1 (15-ounce) can tomato sauce (smooth and rich, the base of the sauce)
• 1 (14-ounce) can diced tomatoes, with juice (for texture and brightness)
• 1 tablespoon brown sugar (to balance acidity with a hint of sweetness)
• 1 tablespoon apple cider vinegar (for a tangy zing)
• 1 teaspoon paprika (sweet or smoked, for warmth and color)

Optional Ingredients:

• 1/4 cup fresh parsley, chopped (for freshness in the filling or as a garnish)
• 1/2 teaspoon dried thyme or oregano (for an herby note in the filling)
• 1/4 teaspoon red pepper flakes (for a subtle heat in the sauce)

Equipment Needed

• Large pot (for boiling cabbage)
• Mixing bowl
• Sharp knife and cutting board
• Large baking dish (9×13 inches or similar)
• Medium saucepan (for sauce)
• Tongs or slotted spoon
• Aluminum foil
• Measuring cups and spoons

Step-by-Step Instructions

These cabbage rolls are a labor of love, but the process is straightforward and rewarding. Follow these steps for tender, flavorful rolls bathed in a luscious tomato sauce.

Step 1: Prepare the Cabbage Leaves

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully remove any damaged outer leaves from the cabbage. Place the whole head in the boiling water and cook for 2–3 minutes, until the outer leaves soften and turn bright green.
3. Using tongs, gently peel off the softened leaves and place them on a plate or tray to cool. Repeat, boiling for 1–2 minutes at a time, until you have 10–12 large, pliable leaves. (Reserve smaller inner leaves for another use, like soup.)
4. Trim the thick central vein from each leaf’s base with a paring knife to make rolling easier, being careful not to tear the leaf.

Step 2: Make the Filling

1. In a large mixing bowl, combine 1 pound ground beef, 1/2 pound ground pork, 1 cup cooked rice, 1/2 cup finely chopped onion, 2 minced garlic cloves, 1 beaten egg, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. (Optional) Add 1/4 cup chopped parsley or 1/2 teaspoon dried thyme for extra flavor.
3. Mix gently with your hands or a spoon until just combined—overmixing can make the filling tough.

Step 3: Assemble the Cabbage Rolls

1. Lay a cabbage leaf flat on a clean work surface, with the stem end facing you.
2. Place 2–3 tablespoons of the meat filling in the center of the leaf, shaping it into a small log.
3. Fold the sides of the leaf over the filling, then roll from the stem end to the tip, tucking in the sides as you go to create a neat bundle. The roll should be snug but not overly tight.
4. Repeat with the remaining leaves and filling, placing each roll seam-side down in a large baking dish. Arrange them in a single layer, fitting snugly together.

Step 4: Prepare the Tomato Sauce

1. In a medium saucepan, combine 1 (15-ounce) can tomato sauce, 1 (14-ounce) can diced tomatoes with juice, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, and 1 teaspoon paprika.
2. Stir well and bring to a gentle simmer over medium heat. Cook for 5 minutes, stirring occasionally, to meld the flavors. Taste and adjust seasoning with salt or extra sugar if needed.
3. (Optional) Add 1/4 teaspoon red pepper flakes for a spicy kick.

Step 5: Bake the Cabbage Rolls

1. Pour the tomato sauce evenly over the cabbage rolls, ensuring they’re fully covered. If needed, add a splash of water or broth to thin the sauce slightly.
2. Cover the baking dish tightly with aluminum foil to trap steam and keep the rolls moist.
3. Bake in a preheated 350°F (175°C) oven for 60–70 minutes, or until the cabbage is tender and the filling is cooked through (internal temperature of 160°F/71°C).
4. Remove the foil for the last 10 minutes of baking to thicken the sauce, if desired.

Step 6: Serve and Enjoy

1. Let the cabbage rolls cool for 5–10 minutes to set the filling and make serving easier.
2. Carefully transfer the rolls to plates using a spatula, spooning extra sauce over each one for added flavor.
3. Garnish with fresh parsley or a sprinkle of paprika for a pop of color. Serve hot and savor the comfort!

Serving Suggestions

Stuffed Cabbage Rolls are a complete meal, but pairing them with sides enhances the experience. Here are some ideas:

• Bread: Crusty rye bread or dinner rolls to soak up the sauce.
• Potatoes: Mashed potatoes with butter or roasted baby potatoes for heartiness.
• Vegetables: Steamed green beans, roasted carrots, or a simple cucumber-dill salad for freshness.
• Sour Cream: A dollop on the side adds creamy richness, a nod to Eastern European traditions.
• Wine Pairing: A light red like Pinot Noir or a crisp white like Sauvignon Blanc complements the dish.

Tips for Success

• Choose the Right Cabbage: Green cabbage works best for its large, flexible leaves. Savoy cabbage is another good option for softer leaves.
• Soften Leaves Evenly: If boiling is tricky, try freezing the cabbage head overnight, then thawing it—the leaves will be pliable without cooking.
• Prevent Tearing: Handle cabbage leaves gently, and patch small tears with an extra leaf piece if needed.
• Check Sauce Consistency: If the sauce thickens too much during baking, add a splash of water or broth before serving.

Variations to Try

• Vegetarian Rolls: Swap the meat for lentils, mushrooms, and quinoa for a hearty plant-based version.
• Spicy Twist: Add 1/2 teaspoon cayenne or diced jalapeños to the filling or sauce for heat.
• Mediterranean Style: Use lamb instead of pork, add feta cheese, and season with oregano and lemon zest.
• Low-Carb Option: Replace rice with cauliflower rice and use a sugar-free sweetener in the sauce.

Make-Ahead and Storage Instructions

Make-Ahead

• Assemble the rolls (without sauce) up to 24 hours ahead. Cover tightly and refrigerate, then add sauce and bake when ready.
• Prepare the sauce up to 3 days in advance and store in the fridge.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 325°F for 15–20 minutes or microwave with extra sauce.
• Freezer: Freeze baked or unbaked rolls in a freezer-safe dish, covered with sauce, for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding 10–15 minutes if baking from frozen.

Frequently Asked Questions

Can I use red cabbage instead of green?
Red cabbage is tougher and less pliable, so it’s not ideal for rolling. Stick with green or Savoy cabbage for best results.

What if my cabbage leaves are too small?
Overlap two smaller leaves to create a larger surface for rolling, securing with a toothpick if needed.

Can I cook these in a slow cooker?
Yes! Layer the rolls in a slow cooker, cover with sauce, and cook on low for 6–8 hours or high for 3–4 hours.

How do I make the sauce less tangy?
Reduce the vinegar to 1 teaspoon or add an extra 1/2 tablespoon of brown sugar to balance the flavors.

Nutritional Information (Approximate, Per Roll)

• Calories: 300 kcal
• Protein: 20g
• Fat: 15g
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 8g

Note: Values vary based on ingredient brands and portion sizes.

Final Thoughts

Old Fashioned Stuffed Cabbage Rolls are more than just a meal—they’re a hug on a plate, blending humble ingredients into something truly special. Whether you’re recreating a family recipe or trying this dish for the first time, this version delivers on flavor, comfort, and ease. The tender cabbage, savory filling, and tangy tomato sauce come together in a dish that’s as satisfying to make as it is to eat. Serve it with love, share it with those you care about, and make it a tradition in your home.

We’d love to hear your cabbage roll stories! Did you add a unique twist or serve it with a special side? Drop a comment below or share your photos on social media. Happy cooking!

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