Stuffed Cabbage Rolls in Tomato Sauce
Tender cabbage leaves wrapped around a savoury beef, pork and rice filling, then baked in a sweet-and-sour tomato sauce until meltingly soft. Old-fashioned comfort food.
By Tasty Nest Recipes Editorial TeamPublished
2 hr 10 min total About 14 rollsIntermediate
Photo: masahiko · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Stuffed cabbage rolls are cherished across Eastern and Central Europe, known as gołąbki in Poland and holubtsi in Ukraine. Soft cabbage leaves are wrapped around seasoned meat and rice and slowly baked in tomato sauce.
Softening the leaves is the only tricky part: simmering the whole cabbage and peeling off the leaves as they loosen makes them pliable and easy to roll. The rolls reheat beautifully and taste even better the next day.
Equipment you'll need
- Large pot
- 9 x 13-inch baking dish or Dutch oven
- Foil
- Instant-read thermometer
Tips for success
- Freezing the whole cabbage overnight and thawing it is another way to soften the leaves without boiling.
- Pack the rolls closely so they hold their shape while baking.
- Check a roll from the centre of the dish for doneness; the rice should be soft.
Substitutions and variations
- Use all beef or all pork, or ground turkey (cook to 165°F / 74°C).
- Use savoy cabbage for more tender, pliable leaves.
- Add 1/2 cup sauerkraut to the sauce for a tangier flavour.
Storage and reheating
To store: Refrigerate in the sauce for up to 4 days. Freeze for up to 3 months.
To reheat: Reheat covered in a 350°F (175°C) oven for 25 to 30 minutes, or in a covered saucepan over low heat, until hot in the centre (165°F / 74°C).
Recipe
Stuffed Cabbage Rolls in Tomato Sauce
Tender cabbage leaves wrapped around a savoury beef, pork and rice filling, then baked in a sweet-and-sour tomato sauce until meltingly soft. Old-fashioned comfort food.
- Prep
- 40 min
- Cook
- 1 hr 30 min
- Total
- 2 hr 10 min
- Yield
- About 14 rolls
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Cabbage and filling
Tomato sauce
Instructions
Step 1: Soften the leaves
Cut out the cabbage core with a paring knife. Lower the whole cabbage into a pot of boiling salted water. As the outer leaves soften (2 to 3 minutes), lift them off with tongs. Repeat until you have 14 to 16 large leaves. Shave down the thick rib on each leaf so it rolls easily.
Step 2: Make the filling
Cook the onion in the oil over medium heat for 5 minutes, add the garlic for 1 minute and let cool. Mix with the beef, pork, rice, egg, salt, pepper, paprika and dill.
Step 3: Make the sauce
Stir together the crushed tomatoes, broth, brown sugar, vinegar and salt.
Step 4: Roll
Heat the oven to 350°F (175°C). Place about 1/3 cup of filling near the base of each leaf, fold in the sides and roll up snugly.
Step 5: Layer and bake
Spread 1 cup of sauce in the baking dish and line the bottom with any torn or small leaves. Arrange the rolls seam side down in a single layer and pour the remaining sauce over. Cover tightly with foil and bake for 1 1/2 hours, until the rice is tender and the filling reaches 160°F (71°C).
Step 6: Serve
Rest for 10 minutes and serve with the sauce, a dollop of sour cream and rye bread or mashed potatoes.
Cuisine: Eastern European · Course: Dinner
Estimated nutrition per serving
- Calories
- 360
- Protein
- 24 g
- Fat
- 18 g
- Carbs
- 26 g
- Fibre
- 5 g
- Sugars
- 12 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/stuffed-cabbage-rolls
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