Old Fashioned Stuffed Cabbage Rolls

by

Of course! Old Fashioned Stuffed Cabbage Rolls (also known as Golabki or Halupki) are the epitome of comfort food. This recipe delivers that classic, tender, sweet-and-sour flavor that has been passed down through generations.

Here is a detailed, from-scratch recipe that will guide you to perfect results.

A Note on the Vessel

A Dutch oven or any heavy-bottomed pot with a tight-fitting lid is ideal for this recipe. It allows for even cooking and braising, which is key to tender cabbage rolls.

Old Fashioned Stuffed Cabbage Rolls

This recipe makes about 12-14 rolls, perfect for a family meal with leftovers that taste even better the next day.

Ingredients

For the Cabbage & Filling:

· 1 large head of green cabbage (about 3-4 lbs)
· 1 lb ground beef (80/20 is ideal for flavor)
· 1 lb ground pork (or use all beef for a total of 2 lbs)
· 1 cup cooked white rice
· 1 medium onion, finely chopped
· 2 cloves garlic, minced
· 1 large egg, lightly beaten
· 2 tablespoons fresh parsley, chopped
· 1 teaspoon salt
· ½ teaspoon black pepper

For the Cooking Sauce:

· 1 (28 oz) can crushed tomatoes
· 1 (15 oz) can tomato sauce
· ¼ cup brown sugar, packed (adjust to taste)
· ¼ cup apple cider vinegar or fresh lemon juice
· 1 tablespoon Worcestershire sauce
· 1 teaspoon paprika
· Salt and pepper to taste

For the Pot:

· 2 tablespoons butter or oil
· 1 small onion, sliced
· Optional: 4-5 slices of bacon (for a delicious, smoky base)

Instructions

Step 1: Prepare the Cabbage Leaves

This is the most important step for easy rolling.

  1. Core the Cabbage: Use a sharp knife to cut a deep circle around the core of the cabbage and remove it.
  2. Boil the Head: Place the whole head of cabbage in a large pot of boiling, salted water. As it boils, the outer leaves will become soft and pliable. Use tongs to carefully peel them off as they loosen (about 1-2 minutes per leaf). You may need to return the cabbage to the water several times to soften the inner leaves.
  3. Trim the Vein: Once you have 12-14 large leaves, place them on a towel to cool. Use a paring knife to carefully shave down the thick, tough center vein of each leaf—this makes them much easier to roll without breaking.

· Freezer Method (Easier Alternative): Place the whole, uncored cabbage in the freezer overnight. The next day, thaw it completely in the sink. The leaves will be wilted and pliable, ready to use without boiling.

Step 2: Make the Filling

  1. In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, garlic, egg, parsley, salt, and pepper.
  2. Mix with your hands until just combined. Do not overmix, or the filling can become tough.

Step 3: Make the Sauce

In a separate bowl, whisk together the crushed tomatoes, tomato sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and paprika. Season with a pinch of salt and pepper. Taste and adjust the sweet/sour balance to your liking.

Step 4: Assemble the Rolls

  1. Place about ⅓ to ½ cup of the meat mixture onto the bottom (stem end) of a cabbage leaf.
  2. Fold like a burrito: Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly to encase the filling completely. Repeat with remaining leaves and filling.

Step 5: Layer and Cook

  1. Sauté the Base: In your Dutch oven, melt the butter (or cook the bacon until slightly rendered). Add the sliced onion and cook until softened, about 5 minutes.
  2. Create the First Layer: Spread about 1 cup of the tomato sauce over the onions in the bottom of the pot.
  3. Pack the Rolls: Neatly place the cabbage rolls, seam-side down, in a single, tight layer over the sauce.
  4. Sauce Generously: Pour the remaining sauce evenly over the top of the rolls, making sure they are all covered. If it seems too thick, you can add a ½ cup of water or beef broth to the pot.

Step 6: Braise to Perfection

  1. Bring the pot to a gentle simmer on the stovetop.
  2. Once simmering, cover tightly with the lid and reduce the heat to low.
  3. Let the rolls braise for 1 hour and 30 minutes to 2 hours. They are done when the cabbage is very tender and the filling is cooked through.

Serving & Storing

· Serve: Let them cool for 10-15 minutes before serving—they will be extremely hot! Serve with a generous spoonful of the sauce from the pot and a side of mashed potatoes, crusty bread, or extra rice.
· Store: Cool completely and store in an airtight container in the refrigerator for up to 4 days.
· Freeze: Cabbage rolls freeze beautifully. Place them with their sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop or in the oven.

Tips for the Best Cabbage Rolls

· Don’t Skimp on Braising Time: The long, slow cook time is what makes the cabbage melt-in-your-mouth tender.
· Taste the Sauce: Always taste the sauce before pouring it over the rolls. You might want a touch more sugar or vinegar.
· The “Lazy” Method: If you’re short on time, you can use a 9×13 inch baking dish. Layer the rolls, cover with sauce, seal tightly with foil, and bake at 350°F (175°C) for 1 hour 45 minutes.
· Add-Ins: Feel free to add ½ teaspoon of dried dill or marjoram to the filling for an extra layer of flavor.

Enjoy your delicious, homestyle meal

Leave a Comment