Old-Fashioned Stuffed Cabbage Rolls

Tender cabbage leaves wrapped around a savory blend of ground beef, rice, and herbs, then baked low and slow in a sweet-tangy tomato sauce—this classic comfort dish is pure homestyle magic. With roots in Eastern European kitchens and American Sunday dinners alike, these stuffed cabbage rolls (also known as golabki or stuffed cabbage) are hearty, satisfying, and perfect for feeding a crowd—or enjoying leftovers all week long.

Why You’ll Love This Recipe

This isn’t just another casserole—it’s a taste of tradition. Passed down through generations, this version balances the richness of seasoned meat with the gentle sweetness of brown sugar and apple cider vinegar in the sauce. The cabbage becomes silky-soft, the filling stays juicy, and every bite feels like a warm hug from grandma.

Perfect for:

• Cold-weather meals and holiday feasts
• Make-ahead dinners and freezer-friendly batches
• Fans of meatloaf, shepherd’s pie, or braised dishes
• Comfort food that feeds a family

Ingredients

For the Cabbage & Filling

• 1 large green cabbage head (~2.5–3 lbs)
• 1 lb (450g) ground beef (80/20 recommended)
• 1 cup (185g) cooked white rice (not instant; jasmine or medium-grain works well)
• ½ cup (75g) onion, finely chopped
• ¼ cup (10g) fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 large egg, beaten
• 1 tsp salt
• ¼ tsp black pepper

For the Savory Tomato Sauce

• 1 (14.5 oz / 410g) can diced tomatoes (undrained)
• ½ cup (120ml) beef broth
• ¼ cup (50g) brown sugar, packed
• 2 tbsp (30ml) apple cider vinegar
• Optional: 1 bay leaf or pinch of red pepper flakes

Step-by-Step Instructions

1. Preheat Oven & Prep Cabbage

• Preheat oven to 350°F (175°C).
• Remove the core from the cabbage by cutting a cone-shaped wedge at the base.
• Place whole cabbage in a large pot of boiling water and blanch 3–5 minutes, until outer leaves soften and peel away easily.
• Carefully remove leaves one by one, trimming thick ribs so they lie flat. Set aside on a towel to cool.

2. Make the Beef-Rice Filling

In a large bowl:

• Combine ground beef, cooked rice, onion, parsley, garlic, beaten egg, salt, and pepper.
• Mix gently with hands or a spoon until evenly blended—don’t overwork.

3. Roll the Cabbage Packages

• Lay a cooled cabbage leaf flat, vein-side up.
• Spoon 2–3 tablespoons of filling near the stem end.
• Fold sides inward, then roll tightly toward the tip—like a burrito.

Place seam-side down in a greased 9×13-inch baking dish or Dutch oven.

4. Make the Sweet-Sour Sauce

In a bowl or measuring cup:

• Stir together diced tomatoes (with juice), beef broth, brown sugar, and apple cider vinegar until sugar dissolves.

5. Assemble & Bake

• Pour sauce evenly over the rolled cabbage.
• Tuck any extra small pieces of cabbage on top to prevent drying.
• Cover tightly with aluminum foil (or lid if using Dutch oven).

Bake 1 hour 30 minutes, until cabbage is tender and filling is cooked through.

6. Serve Warm & Delicious

• Let rest 10 minutes before serving—this helps flavors settle.
• Gently spoon rolls onto plates with plenty of sauce.

Serve hot with:

• Sour cream or Greek yogurt
• Buttered egg noodles or mashed potatoes
• A crisp green salad or rye bread

You Must Know

• Blanching is key —raw cabbage won’t soften enough during baking.
• Cool leaves before rolling —hot cabbage tears easily.
• Use leftover rice —day-old rice holds its shape better.
• Tastes better the next day! Flavors deepen overnight.
• Freezer-friendly —cool completely and freeze up to 3 months.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheat gently on the stove over medium-low heat, stirring sauce occasionally. Microwave works but may soften edges.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style right in the Dutch oven for rustic charm.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in Polish, Ukrainian, and Russian home cooking, this recipe honors how immigrants brought their culinary traditions to America, adapting them with local ingredients. Found at church suppers, holiday tables, and creative kitchens alike, it celebrates how simple ingredients—when wrapped in love—become something deeply satisfying.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use a larger pan or work in batches.
• Want more flavor? Add smoked paprika, Worcestershire sauce, or a dash of mustard to the filling.
• Make ahead: Assemble unbaked rolls and refrigerate overnight. Bake when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen cabbage leaves?
A: Not recommended—they’re too fragile. Fresh blanched leaves work best.

Q: Why did my rolls fall apart?
A: Likely under-rolled or not trimmed properly. Tuck sides in tightly and trim thick veins.

Q: Is this gluten-free?
A: Yes—if using GF broth and verifying all ingredients.

Q: Can I make it in a slow cooker?
A: Absolutely! Layer in crockpot and cook on LOW 6–8 hours.

Q: Can I air fry individual portions?
A: No—but reheat slices at 350°F for 8–10 mins.

Allergy Information

Contains: eggs, wheat (in some broths), dairy (if served with sour cream).
Gluten-free option: Use certified GF broth.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed broths and canned tomatoes.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 320
• Fat: 16g
• Saturated Fat: 6g
• Carbohydrates: 28g
• Fiber: 4g
• Sugar: 12g
• Protein: 18g
• Sodium: 680mg

These rolls don’t whisper. They emerge steaming from the oven, tender and fragrant, saying everything a great meal should: “Unwrap me. Share me. This is good.” That’s how the best ones begin—not with silence, but with cabbage, care, and someone who says, “Let’s make it together.”