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Stuffed Cabbage Rolls recipe

Stuffed Cabbage Rolls

You can find a wide variety of cabbage rolls across Europe, Asia, and Africa. This recipe is based on gołąbki, a Polish dish in which parboiled cabbage leaves encase a minced meat filling of either pork or beef with onions and rice.



– 2 tbsp. extra-virgin olive oil
– 1/2 large onion, chopped
– 3 cloves garlic, minced
– 2 tbsp. tomato paste
– 1 (28-oz.) can crushed tomatoes
– 2 tbsp. balsamic vinegar
– 1 tbsp. brown sugar
– 2 tsp. dried oregano
– Kosher salt
– Freshly ground black pepper


– 15 cabbage leaves
– 1 lb. ground beef
– 1/4 c. uncooked white rice
– 1/4 c. Italian bread crumbs
– 1/2 large onion, chopped
– 2 tbsp. freshly chopped parsley, plus more for garnish
– Kosher salt
– Freshly ground black pepper



– Preheat oven to 350°. In a large deep skillet (or large pot) over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in tomato paste and garlic and cook until fragrant, 1 minute. Pour over tomatoes then add vinegar, sugar, and oregano.

– Lower heat to medium-low and simmer for 20 minutes. Season with salt and pepper.


– In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute.
– Make the filling: In a large bowl, combine ground meats, 1 cup sauce, rice, bread crumbs, onion, and parsley. Season with salt and pepper.
– Spread a thin layer of sauce on the bottom of a large baking dish.
– Using a paring knife, cut out the hard triangular rib from each cabbage leaf. Place about ⅓ cup filling into one end of each leaf, then roll up, tucking in the sides as you roll. Place rolls seam-side-down on top of sauce in the baking dish. Spoon remaining sauce on top of cabbage rolls then cover the dish with foil. Bake 1 hour 15 minutes, until rice and meat are cooked through.
– Garnish with more parsley before serving.

source – cooking365coza