Stuffed Cabbage Rolls

 

Stuffed Cabbage Rolls: A Hearty Classic Straight from Grandma’s Kitchen

By [Author's Name]

There’s something deeply nostalgic about Stuffed Cabbage Rolls. Just the thought of them bubbling gently in a tomato-based sauce brings back memories of cozy kitchens, big family dinners, and the comforting aroma of home-cooked meals.

This is the kind of recipe that’s been passed down for generations—adapted slightly over time, but never losing its soul. Whether you know it as golabki, sarma, or just “those amazing cabbage rolls Grandma used to make,” this dish is a classic for a reason.

Tender cabbage leaves wrapped around a savory blend of meat, rice, and herbs, then simmered in a tangy-sweet tomato sauce—it’s simple, satisfying, and surprisingly easy to make once you get the hang of rolling.

And once you do? You’ll come back to this recipe over and over again—especially when the weather turns cold and you’re craving something truly hearty.

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🥬 Stuffed Cabbage Rolls Recipe

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Ingredients:

For the cabbage rolls:

• 1 large head of green cabbage

• 1 lb ground beef (or a mix of beef and pork)

• 1/2 cup uncooked white rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 egg

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp paprika (optional, for extra warmth)

• 2 tbsp fresh parsley, chopped (or 1 tsp dried)

For the sauce:

• 1 (15 oz) can tomato sauce

• 1 (14.5 oz) can diced tomatoes

• 2 tbsp brown sugar

• 1 tbsp lemon juice (or vinegar)

• Salt & pepper to taste

• Optional: 1 tsp Worcestershire sauce or a splash of beef broth for depth

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Instructions:

1. Prep the cabbage:

• Bring a large pot of water to a boil. Carefully remove 12–14 large leaves from the head of cabbage.

• Boil leaves for about 2–3 minutes until just pliable. Drain and let cool. Cut out the thick part of the stem at the base of each leaf for easier rolling.

2. Make the filling:

• In a large bowl, mix ground meat, uncooked rice, onion, garlic, egg, salt, pepper, paprika, and parsley. Mix until just combined—don’t overwork it.

3. Assemble the rolls:

• Place 2–3 tablespoons of filling in the center of each cabbage leaf. Fold the sides in, then roll from the bottom up, like a burrito. Place seam-side down.

4. Make the sauce:

• In a bowl or saucepan, mix together tomato sauce, diced tomatoes, brown sugar, lemon juice, and seasonings. Taste and adjust sweetness or acidity as needed.

5. Cook the rolls:

• Place a layer of extra cabbage leaves or chopped cabbage at the bottom of a large baking dish or Dutch oven (this prevents burning).

• Arrange the rolls in a single layer. Pour the sauce over the top, making sure all the rolls are covered.

• Cover tightly with foil or a lid.

Bake:

• In the oven at 350°F (175°C) for 1 hour 15 minutes – 1 hour 30 minutes
  Or
  Simmer on the stovetop on low heat for about 1 hour

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🍽️ Serving Suggestions:

• Serve hot, spooning extra sauce over the top

• Pair with mashed potatoes or buttered noodles

• Add a dollop of sour cream for extra richness

• Crusty bread on the side? Yes, please.

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🧊 Storage & Freezing:

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Freeze individual rolls (with sauce) in containers or freezer bags for up to 3 months. Reheat gently in the microwave or oven.

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💬 Final Thoughts

Stuffed cabbage rolls are more than just a meal—they're a reminder of where we come from. They’re the kind of dish that brings people together around the table, fills bellies, and warms hearts.

Yes, there’s a little love and effort involved in making them—but once you taste that first forkful of tender cabbage, savory filling, and rich tomato sauce, you’ll know it was all worth it.

Make a batch. Share it. Freeze some for later. Just don’t be surprised if your family starts requesting it every week. That’s how it started in my house, too.