Stuffed cabbage rolls are one of those timeless dishes that instantly feel like home. Whether you know them as cabbage rolls, golabki, sarma, or malfouf, this recipe has crossed borders, generations, and family kitchens. Tender cabbage leaves wrapped around a savory filling, slowly simmered in a rich sauce—simple ingredients, big comfort. This version is classic, cozy, and perfect for a hearty family meal.
Why Stuffed Cabbage Rolls Are So Beloved
Cabbage rolls are loved because they’re humble yet deeply satisfying. Cabbage becomes silky and mild when cooked, perfectly balancing the richness of the filling inside. They’re economical, nourishing, and even better the next day, which makes them ideal for batch cooking and gatherings.
They also adapt beautifully to different tastes. You can make them meaty, vegetarian, spicy, or mild. No matter the variation, the idea remains the same: wrapped goodness slowly cooked to perfection.
Ingredients You’ll Need
For the cabbage rolls
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1 large green cabbage
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500 g (1 lb) ground meat (beef, lamb, or a mix)
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1 cup cooked rice (white or brown)
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 egg
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon paprika
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½ teaspoon dried thyme or dill
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2 tablespoons fresh parsley, chopped
For the sauce
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2 cups tomato sauce or crushed tomatoes
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2 tablespoons tomato paste
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1 cup water or broth
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1 tablespoon olive oil
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Salt and pepper to taste
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Optional: a pinch of sugar to balance acidity
Step 1: Prepare the Cabbage
Bring a large pot of water to a gentle boil. Carefully remove the core from the cabbage using a sharp knife. Place the whole cabbage into the boiling water. As the outer leaves soften, gently peel them off using tongs. Set the leaves aside to cool.
You’ll need about 12–15 large leaves. Trim the thick center vein from each leaf to make rolling easier, being careful not to cut all the way through.
Step 2: Make the Filling
In a large bowl, combine the ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, paprika, herbs, and parsley. Mix gently with your hands or a spoon until everything is evenly combined. Don’t overmix—this keeps the rolls tender instead of dense.
Step 3: Roll Them Up
Lay a cabbage leaf flat on a clean surface. Place about 2–3 tablespoons of filling near the base of the leaf. Fold the sides inward, then roll it up tightly from bottom to top, like a small burrito. Repeat until all the filling is used.
If some leaves are small or torn, don’t worry—they can be layered at the bottom of the pot to prevent sticking.
Step 4: Prepare the Sauce and Assemble
In a bowl, mix the tomato sauce, tomato paste, water or broth, olive oil, salt, and pepper. Taste and adjust seasoning.
Spread a thin layer of sauce on the bottom of a large pot or deep baking dish. Arrange the cabbage rolls seam-side down, packing them snugly so they don’t unravel. Pour the remaining sauce over the rolls, making sure they’re mostly covered.
Step 5: Slow Cook to Perfection
Stovetop method:
Cover the pot and simmer on low heat for about 60–75 minutes.
Oven method:
Cover the dish tightly with foil and bake at 180°C (350°F) for about 90 minutes.
The cabbage should be tender, and the filling fully cooked and juicy.
Serving Suggestions
Stuffed cabbage rolls are best served hot, spooned with extra sauce. They pair beautifully with:
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Mashed potatoes
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Crusty bread
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Yogurt or sour cream
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A simple cucumber or green salad
They’re filling enough to stand alone but shine even more as part of a comforting spread.
Tips for the Best Cabbage Rolls
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Make ahead: They taste even better the next day as the flavors deepen.
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Freeze-friendly: Uncooked or cooked rolls freeze well for up to 3 months.
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Lighter version: Use lean meat or replace half the meat with lentils.
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Extra flavor: Add a splash of lemon juice or a pinch of chili flakes to the sauce.
Final Thoughts
Stuffed cabbage rolls are more than just a recipe—they’re a tradition passed down through hands that cooked with love. They teach patience, reward simplicity, and bring people together around the table. Once you make them from scratch, you’ll understand why this dish has survived centuries and still feels just as comforting today.
