Stuffed Cabbage Rolls

Classic Stuffed Cabbage Rolls (Holubtsi / Golubtsi)

Ingredients

• The Cabbage: 1 large head of green cabbage (leaves soften best when cored and boiled)
• The Filling:
  • 1 lb lean ground beef, ground pork, or a 50/50 mix
  • 3/4 cup uncooked long-grain white rice (rinsed)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 large egg (helps bind the filling)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
• The Tomato Sauce / Simmering Broth:
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes (with juices)
  • 2 tablespoons brown sugar or white sugar (to balance the tomato acidity)
  • 2 tablespoons apple cider vinegar or lemon juice (gives it that classic tangy depth)
  • 1 cup low-sodium beef broth or chicken broth
  • 2 tablespoons unsalted butter (cut into small bits)

Step-by-Step Instructions

1. Prep the Cabbage Leaves

1. Bring a large pot of salted water to a rolling boil. Cut the core out of the head of cabbage.
2. Submerge the whole head of cabbage in the boiling water for 3 to 5 minutes. Use tongs to gently peel away the outer softened leaves as they loosen.
3. Transfer the softened leaves to a plate. Repeat until you have 12 to 15 large leaves. Trim down any thick, rigid center stems so the leaves can bend easily without breaking.

2. Mix the Filling

1. In a large mixing bowl, combine the ground meat, uncooked rice, diced onion, minced garlic, egg, salt, black pepper, and paprika.
2. Mix gently with your hands just until combined (over-mixing can make the meat dense). Note: Do not cook the rice beforehand; it will absorb the savory juices as it bakes.

3. Roll the Cabbage

1. Lay a cabbage leaf flat on your workspace. Place about 2 to 3 tablespoons of the meat mixture near the stem end of the leaf.
2. Fold the bottom of the leaf over the filling, fold the left and right sides inward like a burrito, and roll it up snugly to the end.
3. Repeat with the remaining leaves and filling.

4. Make the Sauce and Layer the Cabbage

1. In a bowl, whisk together the tomato sauce, diced tomatoes, beef broth, brown sugar, and apple cider vinegar.
2. Spread a thin layer of the tomato sauce across the bottom of a large Dutch oven or 9×13-inch baking dish.
3. Arrange the cabbage rolls seam-side down in snug, neat rows inside the dish. You can layer them if necessary.
4. Pour the remaining tomato sauce evenly over all the rolls. Dot the top with the small cubes of butter.

5. Slow-Bake to Perfection

1. Cover the Dutch oven tightly with its lid (or cover your baking dish securely with heavy-duty aluminum foil).
2. Bake at 175°C (350°F) for 1.5 to 2 hours, or until the cabbage is fork-tender and the rice inside is fully cooked and fluffy.

6. Rest and Serve

1. Let the cabbage rolls rest for about 10 minutes so the juices settle. Serve hot, spooning that incredible sweet-and-tangy tomato sauce generously over the top!

Pro-Tips for Success

• The Freezing Trick (Alternative Prep): If you want to skip boiling a whole head of cabbage, you can freeze a whole head of green cabbage overnight, then thaw it. The freezing process naturally breaks down the cell walls, leaving the leaves perfectly pliable and ready to roll instantly!
• Storage: These actually taste even better the next day after the flavors have melded together in the fridge.