Here’s a classic Old-Fashioned Stuffed Cabbage Rolls recipe—tender cabbage leaves wrapped around a savory meat-and-rice filling, simmered in a rich tomato sauce. A comforting, hearty dish passed down through generations!
Old-Fashioned Stuffed Cabbage Rolls (Holubtsi) 🥬🍅
Prep Time: 45 mins | Cook Time: 1.5 hours | Servings: 6-8
Ingredients:
For the Rolls:
- 1 large head green cabbage (about 2-3 lbs)
- 1 lb (450g) ground beef (or a mix of beef + pork)
- 1 cup cooked white rice
- 1 small onion, finely diced
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 2 tbsp chopped fresh parsley
For the Sauce:
- 2 cups tomato sauce (or crushed tomatoes)
- 1 (15 oz) can tomato soup (or 1 cup broth + 2 tbsp tomato paste)
- 2 tbsp brown sugar (or honey)
- 2 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- 1 bay leaf
- Salt & pepper to taste
Instructions:
1. Prepare the Cabbage Leaves
- Core the cabbage and place it in a large pot of boiling water. Simmer 5-7 mins until leaves soften.
- Carefully peel off 12-16 large leaves. Trim thick ribs from the base of each leaf.
2. Make the Filling
- In a bowl, mix ground beef, cooked rice, onion, egg, garlic, salt, pepper, paprika, and parsley.
3. Assemble the Rolls
- Place ¼ cup filling near the base of each leaf. Fold sides inward, then roll up tightly (like a burrito).
4. Make the Sauce & Simmer
- In a pot, whisk together tomato sauce, tomato soup, brown sugar, vinegar, Worcestershire, bay leaf, salt, and pepper.
- Arrange rolls seam-side down in a large Dutch oven or slow cooker. Pour sauce over top.
- Cover and simmer on the stovetop (1 hour) or in a slow cooker (4-6 hrs on Low).
5. Serve
- Discard the bay leaf. Serve hot with extra sauce, a dollop of sour cream, and a sprinkle of fresh dill.
Tips & Variations:
✨ Time-Saver: Use pre-steamed cabbage from the freezer section.
🌱 Vegetarian: Swap meat for lentils + mushrooms.
🍯 Sweet & Sour: Add raisins to the filling or sauce.
🔥 Smoky Twist: Use smoked paprika or add bacon to the sauce.
This dish freezes beautifully—make a double batch for future meals!
Want a Ukrainian-style version (with buckwheat) or a meatless option? Let me know! 😊