Stuffed Cabbage Rolls
Learn how to make traditional stuffed cabbage rolls with ground beef, rice, and savory tomato sauce. This easy recipe creates tender, flavorful golabki perfect for family dinners.
Equipment
- large pot
- mixing bowl
- knife
- cutting board
- measuring cups
- measuring spoons
- oven
- 9x13-inch baking dish
- whisk
Ingredients
Cabbage and Filling
- 1 large head green cabbage
- 1 pound ground beef
- 1/2 cup uncooked long-grain white rice
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 large egg lightly beaten
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
Sauce
- 1 28-ounce can crushed tomatoes
- 2 tbsp brown sugar
- 2 tbsp lemon juice
- 1 cup beef broth
- 2 tbsp unsalted butter melted
Instructions
- Bring a large pot of salted water to a boil. Carefully submerge the whole head of cabbage and cook for 5-7 minutes until the outer leaves are soft and pliable. Drain and let cool until easy to handle, then gently peel off 12 large leaves, trimming any thick stems from the bottom of each leaf.
- In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, beaten egg, salt, and pepper. Use your hands to mix gently but thoroughly until all ingredients are evenly incorporated.
- Place about 1/4 cup of the beef mixture onto the bottom third of each cabbage leaf. Fold the sides of the leaf over the filling, then roll tightly from the bottom to form a neat package.
- Preheat your oven to 350°F. In a separate bowl, whisk together the crushed tomatoes, brown sugar, lemon juice, and beef broth until the sugar is dissolved.
- Arrange the cabbage rolls seam-side down in a single layer in a 9x13 inch baking dish. Pour the tomato sauce mixture evenly over the rolls, then drizzle with the melted butter.
- Cover the dish tightly with aluminum foil and bake for 1 hour and 15 minutes. Uncover and bake for an additional 15 minutes until the sauce is bubbly and the cabbage is tender when pierced with a fork.
Notes
Gently peel cabbage leaves when cool enough to handle. Trim thick stems for easier rolling.