What kind of cabbage is best for cabbage rolls?

Green cabbage is generally the best choice for cabbage rolls. Look for a large, firm head with intact, unblemished outer leaves, as they will be easier to work with for rolling.

Do I need to cook the rice before adding it to the cabbage roll filling?

No, it's best to use uncooked rice in the filling. The rice will absorb the delicious cooking liquids and flavors from the meat and sauce as the cabbage rolls bake, ensuring a perfectly cooked and tender filling.

Can I make cabbage rolls ahead of time?

Absolutely! Cabbage rolls are an excellent make-ahead meal. You can assemble them a day in advance and store them in the refrigerator, covered, before baking. They also freeze beautifully, either baked or unbaked, for up to 3 months. Just thaw overnight in the fridge before baking or reheating.

How do I prevent my cabbage leaves from tearing when rolling?

The key is to properly soften the cabbage leaves. Blanching the cored cabbage head in boiling salted water until the leaves are pliable is the most common method. Another great tip is to freeze the whole cored cabbage overnight, then thaw it. The freezing process naturally breaks down the cell walls, making the leaves incredibly flexible and easy to roll without tearing.

Cabbage rolls recipe: My 3-Step Guide to Perfect

Name: Grandmother's Classic Cabbage Rolls
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Cuisine: Eastern European
Ingredients: 1 large head green cabbage (about 3-4 lbs); 1 lb ground beef (80/20); 1 lb ground pork; 1 cup uncooked medium-grain white rice; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 large egg; 2 tsp salt, divided; 1 tsp black pepper, divided; 1 tbsp sweet paprika; 1/2 tsp dried thyme; 1 (28 oz) can crushed tomatoes; 1 (15 oz) can tomato sauce; 2 tbsp brown sugar (optional); 1 tbsp apple cider vinegar or lemon juice; 1/2 cup water or beef broth; Fresh dill or parsley, for garnish (optional); Sour cream, for serving (optional)

Ingredients

Scale

1 large head green cabbage (about 3–4 lbs)
1 lb ground beef (80/20)
1 lb ground pork
1 cup uncooked medium-grain white rice
1 large onion, finely chopped
4 cloves garlic, minced
1 large egg
2 tsp salt, divided
1 tsp black pepper, divided
1 tbsp sweet paprika
1/2 tsp dried thyme
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
2 tbsp brown sugar (optional)
1 tbsp apple cider vinegar or lemon juice
1/2 cup water or beef broth
Fresh dill or parsley, for garnish (optional)
Sour cream, for serving (optional)

Instructions

Step 1: Prepare the cabbage. Carefully remove the core from the cabbage head using a sharp knife. Bring a large pot of salted water to a boil. Submerge the cored cabbage and blanch for 3-5 minutes, then gently peel off the softened outer leaves. Continue blanching and peeling until you have 12-16 intact leaves. Trim the thick vein from the base of each leaf for easier rolling.
Step 2: Prepare the filling. In a large bowl, combine the ground beef, ground pork, uncooked rice, chopped onion, minced garlic, egg, 1 teaspoon of salt, 1/2 teaspoon of black pepper, paprika, and dried thyme. Mix thoroughly with your hands until well combined, but avoid overmixing.
Step 3: Assemble the cabbage rolls. Lay a prepared cabbage leaf flat. Place 2-3 tablespoons of the meat mixture near the stem end. Fold the sides of the leaf over the filling, then roll tightly from the stem end towards the tip. Repeat with the remaining leaves and filling.
Step 4: Prepare the sauce. In a separate bowl, whisk together the crushed tomatoes, tomato sauce, brown sugar (if using), apple cider vinegar or lemon juice, and water or broth. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper, or to taste.
Step 5: Layer and bake. Preheat your oven to 350°F (175°C). Spread a thin layer of sauce on the bottom of a large (9×13 inch or larger) baking dish. Arrange the cabbage rolls snugly in the dish, seam-side down. Pour the remaining sauce evenly over the rolls, ensuring they are mostly covered.
Step 6: Bake the cabbage rolls. Cover the baking dish tightly with aluminum foil. Bake for 1 hour at 350°F (175°C). Reduce the oven temperature to 325°F (160°C) and continue baking for another 1 to 1.5 hours, or until the cabbage is very tender and the rice is fully cooked. Remove foil for the last 15-20 minutes if you prefer a slightly caramelized top.
Step 7: Serve hot. Let the cabbage rolls rest for a few minutes before serving. Garnish with fresh dill or parsley, and serve with a dollop of sour cream if desired. Enjoy this hearty and comforting dish!

Notes

For best results, allow the cabbage rolls to rest for 10-15 minutes after baking before serving. This allows the flavors to meld and makes them easier to handle. These rolls also freeze exceptionally well; simply cool completely and freeze in an airtight container for up to 3 months.

Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Cuisine: Eastern European

Nutrition

Serving Size: 1 roll
Calories: 350 kcal
Sugar: 8g
Sodium: 650mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 30g
Fiber: 4g
Protein: 20g
Cholesterol: 70mg

Keywords: cabbage rolls, stuffed cabbage, golubtsi, comfort food, dinner recipe, family meal, eastern european food, meal prep, ground meat recipe

Grandmother’s Classic Cabbage Rolls

Ingredients

Instructions

Notes

Nutrition

Join Recipes For Home!