Description of this recipe
Stuffed cabbage rolls, also known as golabki, are a hearty and comforting dish that’s popular in many Eastern European cuisines. This recipe features tender cabbage leaves wrapped around a savory filling of ground beef, pork sausage, rice, and aromatic herbs, all simmered in a rich tomato-based sauce. Whether you choose to bake them in the oven or cook them in an Instant Pot, the result is a flavorful and satisfying meal that’s perfect for a family dinner or a special occasion.
Why you will love this recipe
You’ll love this stuffed cabbage roll recipe because it combines a comforting, traditional dish with modern cooking methods, making it both accessible and delicious. The combination of ground beef and spicy pork sausage creates a depth of flavor that’s perfectly balanced by the sweetness of the tomato sauce and the freshness of the herbs. The option to cook the rolls in either the oven or the Instant Pot provides flexibility to suit your schedule and preferences. Plus, the recipe is easily customizable – you can adjust the spices to your liking, use different types of rice, or even substitute ground turkey or chicken for the beef and pork. The end result is a crowd-pleasing dish that’s sure to become a family favorite.
Ingredients:
Cabbage:
- 2 small heads green cabbage
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- Pot of water
For the Sauce:
- 3 tablespoons extra-virgin olive oil
- 1 cup yellow onion, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 2 tablespoons fresh garlic, minced
- 3 tablespoons tomato paste
- 28-ounce can of crushed tomatoes (Cento brand is recommended)
- 2 cups beef or chicken bone broth, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon fine sea salt, plus more to taste
- 1 carrot (peeled and left whole – to absorb the acidity in the sauce)
For the Stuffed Cabbage Rolls Filling:
- 2 cups cooked rice (brown, jasmine, etc.), about 1 cup dry rice cooked according to package directions
- 1 tablespoon salted butter
- 1 tablespoon extra-virgin olive oil
- 1/2 cup yellow onion, diced
- 1 tablespoon fresh garlic, minced
- 1 pound ground beef
- 1 pound ground pork sausage (spicy or mild)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh tarragon, minced
- 1 teaspoon coarse kosher salt
- 1 teaspoon black pepper
- 1/2–3/4 teaspoon hot Hungarian paprika, depending on heat preference
Preparation:
Step 1: Cook the rice according to package directions and set aside. You’ll need about 2 cups of cooked rice.
Step 2: Prepare the cabbage by filling a large stock pot (at least 16 qt.) 3/4 full of water. Add the red wine vinegar and salt, and bring to a boil. This will be used to soften the cabbage leaves.
Step 3: Start the sauce by heating a Dutch oven or your favorite baking dish over medium-high heat. Drizzle in the olive oil, and sauté the diced onions with the dried thyme and tarragon for about 3 minutes, until softened.
Step 4: Add the minced garlic and tomato paste to the sautéed onions, stirring continuously for a couple of minutes until fragrant. This step helps to deepen the flavor of the tomato paste.
Step 5: Pour in the crushed tomatoes, 1 cup of beef or chicken broth, salt, and black pepper. Add the whole, peeled carrot to the sauce. Bring the sauce to a simmer on medium-high heat, then lower the heat to low, cover, and continue to simmer until you are ready to assemble the cabbage rolls. The carrot will absorb the acidity in the sauce, making it smoother and more flavorful.
Step 6: Boil the cabbage by carefully placing one head of cabbage into the boiling water. Cook for 6-8 minutes, depending on the size of your cabbage. The goal is to soften the leaves enough to make them pliable without making them too soggy. Use a large fine mesh strainer or two wooden spoons to remove the cabbage from the boiling water and set aside to cool. Repeat the process with the second head of cabbage.
Step 7: Prepare the filling by heating a small pan with butter and olive oil over medium heat. Add the diced onion and sauté for about 3 minutes, until softened. Then, add the minced garlic and sauté for one minute until fragrant. Set aside to cool slightly.
Step 8: In a large mixing bowl (or in your KitchenAid stand mixer), combine the ground beef, ground pork sausage, cooked rice, sautéed onion and garlic mixture, fresh parsley, thyme, and tarragon. Add the hot Hungarian paprika, salt, and black pepper. Mix everything together thoroughly until well combined.
Step 9: Prepare the cabbage by cutting a deep octagon shape into the core of each head of cabbage. This will help release the cabbage leaves from the core, making it easier to separate them. Carefully separate each leaf from the cabbage.
Step 10: Cut a V shape into the lowermost part of each cabbage leaf, removing the hard white center (the rib). This will make the cabbage leaves easier to roll.
Step 11: Form the cabbage rolls by placing about a quarter cup of the meat filling on a piece of cabbage towards the core end. Fold up each side of the V, roll forward, fold the ends up, then roll forward again to seal. Repeat with each piece of cabbage until all the meat mixture is used.
Step 12: Finish the sauce and assemble the cabbage rolls. Remove the sauce from the heat and check the seasoning, adjusting salt and pepper to your preference. Remove the carrot and either eat it or discard it.
Step 13: Transfer most of the sauce from the Dutch oven to a bowl to make room for the cabbage rolls. Spread a little sauce around the bottom and edges of the Dutch oven.
Step 14: Create a layer of stuffed cabbage rolls in the Dutch oven, then top with a layer of sauce. Repeat, layering the cabbage rolls and sauce until all the rolls are used.
Step 15: Pour the remaining cup of beef or chicken broth around the edge of the pan.
Step 16: Bake the stuffed cabbage rolls by placing the lid on your Dutch oven (or cover tightly with foil if using a different baking dish). Bake at 350°F (177°C) for about 1.5 hours, or until the cabbage rolls are fork tender.
COOKING Rating:
Intermediate
Serving Suggestions:
- Serve the stuffed cabbage rolls hot, with extra sauce spooned from the baking dish.
- Garnish with fresh parsley or a dollop of sour cream.
- Serve alongside mashed potatoes, crusty bread, or a simple salad.
Tips:
- To prevent the cabbage from bobbing up and down while boiling, place a lid slightly askew over the pot to keep the cabbage submerged.
- For a richer flavor, use bone broth instead of regular broth.
- Adjust the amount of hot Hungarian paprika to suit your spice preference.
- If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.
- Make sure the cabbage leaves are cool enough to handle before rolling them to avoid burning your fingers.
Prep Time:
45 minutes
Cook Time:
1 hour 30 minutes
Total Time:
2 hours 15 minutes
Nutritional Information:
(Note: Nutritional information is approximate and will vary based on specific ingredients and portion sizes.)
- Calories: 450
- Protein: 30g
- Sodium: 700mg
Conclusion
Stuffed cabbage rolls are a delicious and satisfying dish that’s perfect for a comforting meal. With tender cabbage leaves wrapped around a flavorful filling of ground beef, pork sausage, rice, and aromatic herbs, all simmered in a rich tomato-based sauce, this recipe is sure to become a family favorite. Whether you choose to bake them in the oven or cook them in an Instant Pot, the result is a hearty and flavorful dish that’s perfect for any occasion. Enjoy!
Questions and Answers about this Recipe
Q1: Can I use frozen cabbage leaves instead of fresh? A: While fresh cabbage leaves are preferred for their texture and flavor, you can use frozen cabbage leaves as a substitute. Thaw the frozen leaves completely and pat them dry before using. Be aware that they may be more delicate and prone to tearing, so handle them with care.
Q2: Can I make this recipe vegetarian? A: Yes, you can easily adapt this recipe to be vegetarian. Substitute the ground beef and pork sausage with a mixture of lentils, mushrooms, and finely chopped vegetables like carrots, celery, and zucchini. You can also use vegetable broth instead of beef or chicken broth.
Q3: How can I store leftover stuffed cabbage rolls? A: Store leftover stuffed cabbage rolls in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven, microwave, or on the stovetop until heated through.
Q4: Can I freeze stuffed cabbage rolls? A: Yes, stuffed cabbage rolls freeze well. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.
Q5: What can I do if my cabbage leaves tear while rolling? A: If your cabbage leaves tear while rolling, don’t worry! Simply overlap the torn edges slightly and continue rolling. The sauce will help to hold the rolls together during cooking. You can also use toothpicks to secure any particularly stubborn rolls.
