Here’s a detailed recipe + FAQs for making classic Stuffed Cabbage Rolls (Golubtsi / Holubtsi style) 👇

🥬 Stuffed Cabbage Rolls Recipe

Ingredients:

• 1 large head of green cabbage
• 1 lb (450 g) ground beef (or pork/beef mix)
• 1 cup cooked rice (white or brown)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika (optional)
• 1 tbsp fresh parsley or dill, chopped

For the sauce:

• 2 tbsp olive oil or butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz / 800 g) can crushed tomatoes (or tomato puree)
• 2 tbsp tomato paste
• 1 tsp sugar (to balance acidity)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 cup beef broth (or chicken/vegetable)
• 1 bay leaf

Instructions:

1. Prepare the cabbage:
   • Bring a large pot of water to boil.
   • Core the cabbage and place it in boiling water for 5–7 minutes.
   • Peel off softened outer leaves and set aside. Continue until you have about 12–14 leaves.
2. Make the filling:
   • In a large bowl, combine ground meat, rice, onion, garlic, egg, salt, pepper, paprika, and herbs. Mix until just combined (don’t overmix).
3. Roll the cabbage:
   • Place 2–3 tbsp of filling on the bottom of each cabbage leaf.
   • Fold sides over filling and roll tightly (like a burrito).
4. Prepare the sauce:
   • In a skillet, heat oil/butter. Sauté onion until soft.
   • Add garlic, then stir in tomato paste.
   • Add crushed tomatoes, sugar, broth, bay leaf, salt, and pepper. Simmer for 10 minutes.
5. Assemble & cook:
   • Spread some sauce at the bottom of a large pot or Dutch oven.
   • Layer cabbage rolls seam side down.
   • Pour remaining sauce over the rolls.
   • Cover and simmer on low heat for 1.5–2 hours (or bake in oven at 350°F / 175°C for 1.5 hours).
6. Serve:
   • Garnish with sour cream and fresh herbs.
   • Best served with crusty bread or mashed potatoes.

❓ Stuffed Cabbage Rolls FAQs

Q1: Can I use savoy or napa cabbage instead of green cabbage?
👉 Yes! Savoy works well because the leaves are softer and easier to roll. Napa is more delicate but still works.

Q2: Do I have to cook the rice before adding it to the filling?
👉 Traditionally, rice is cooked first so it doesn’t soak up all the sauce. But you can use uncooked rice—just add an extra ½ cup broth to the sauce and cook a bit longer.

Q3: Can I freeze stuffed cabbage rolls?
👉 Yes! Assemble rolls, place in a freezer-safe dish, cover with sauce, and freeze up to 3 months. Reheat by baking covered at 350°F until hot.

Q4: Can I make them vegetarian?
👉 Absolutely! Swap ground meat for lentils, mushrooms, or a mix of beans + rice.

Q5: How do I prevent rolls from falling apart?
👉 Don’t overstuff leaves, tuck ends in tightly, and layer them snugly in the pot so they hold shape.

Q6: Can I make them in a slow cooker?
👉 Yes! Layer rolls and sauce in the crockpot, cook on LOW 7–8 hours or HIGH 4–5 hours.

Q7: What’s the best side dish?
👉 Mashed potatoes, rye bread, roasted veggies, or a light cucumber salad balance the richness.

Q8: My cabbage leaves keep tearing—what’s wrong?
👉 The cabbage may not have boiled long enough. Try freezing the whole cabbage overnight, then thawing—it naturally softens the leaves for rolling.

Would you like me to give you a shortcut version (like 30-minute quick stuffed cabbage rolls with no rolling) as well?