Here’s a classic, comforting Stuffed Cabbage Rolls recipe — tender cabbage leaves wrapped around savory meat and rice, baked in a rich tomato sauce. This version is traditional Eastern European–style, but I can adapt it to any style you prefer.

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🥬 Stuffed Cabbage Rolls (Golubtsi / Golabki Style)

Ingredients

For the Rolls

• 1 large green cabbage

• 1 lb ground beef (or half beef, half pork)

• 1 cup cooked rice (or uncooked if you prefer firmer filling)

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 egg

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp dried thyme or dill (optional)

For the Sauce

• 1 can (15 oz) tomato sauce or crushed tomatoes

• 1 can (14.5 oz) diced tomatoes

• 1 tbsp tomato paste (optional, for richness)

• 1 tbsp brown sugar (balances acidity)

• 1 tbsp lemon juice or 1–2 tsp vinegar

• 1½ cups beef broth

• Salt & pepper to taste

• Optional: ½ cup sour cream (for a creamy version)

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Instructions

1. Prepare the Cabbage

Option A (boiling method):

1. Bring a large pot of salted water to a boil.

2. Core the cabbage and place it in the pot.

3. Peel leaves as they soften, about 2–3 minutes per leaf.

4. Set aside to cool.

Option B (freezer method – easiest):

1. Freeze the whole cabbage overnight.

2. Thaw in the fridge or on the counter.

3. Leaves will peel off soft and ready to use — no boiling!

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2. Make the Filling

1. In a bowl mix: ground meat, rice, onion, garlic, egg, salt, pepper, paprika, and herbs.

2. Combine gently — don’t overmix.

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3. Roll the Cabbage

1. Trim thick rib from each cabbage leaf for easier rolling.

2. Place about 2–3 tablespoons of filling in the center of each leaf.

3. Fold sides in and roll up like a burrito.

4. Place seam-side down in a baking dish or Dutch oven.

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4. Make the Sauce

1. Mix tomato sauce, diced tomatoes, tomato paste, broth, sugar, lemon juice, salt, and pepper.

2. Pour over the rolls. Sauce should almost cover them (add more broth or water if needed).

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5. Bake

• Cover tightly with foil or a lid.

• Bake at 350°F (175°C) for 1½–2 hours, until cabbage is very tender and filling is cooked through.

• Optional: Stir in sour cream to the sauce after baking for a creamy finish.

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Serve

• Spoon sauce over each roll

• Serve with mashed potatoes, crusty bread, or on its own

• Add a dollop of sour cream if desired

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Variations

If you want, I can give you:

• 🇵🇱 Polish-style (with more onion + sweet tomato sauce)

• 🇷🇺 Russian/Ukrainian-style (creamy tomato + dill)

• 🍋 Mediterranean-style (lemony tomato & herbs)

• 🍲 Unstuffed cabbage roll soup

• 🍚 Low-carb / no rice version

Just tell me which!