Stuffed cabbage rolls are a hearty and satisfying meal that brings together tender cabbage leaves, seasoned minced meat, and perfectly cooked rice in one dish. The rolls are simmered in a simple tomato and butter sauce, making them juicy and flavorful without requiring complicated ingredients or techniques. This dish works well as a main course for weeknight dinners, family meals, or even batch cooking, and it’s a recipe that delivers both comfort and balanced nutrition.
What are Stuffed Cabbage Rolls?
Stuffed cabbage rolls are a warm, homely dish found across Europe and the Middle East under many names, golabki, sarma, holubtsi, dolma. The technique varies regionally, tomato-forward broths in some places, tangy sauces or even sauerkraut in others, but the result is always hearty.
Freezing or blanching the head of cabbage makes the leaves come away more easily, which is why many home cooks use that trick.
Pro Tips for the Best Stuffed Cabbage Rolls
- Freeze or blanch the cabbage to loosen leaves with minimal fuss. This recipe uses the freezing method, which is great for meal prep.
- Trim the thick rib of each leaf before filling. A small V-cut or slice flattens the stem and makes rolling easier and neater.
- Soak the basmati briefly for about 10–20 minutes, if you want fluffier grains inside the roll, as this helps it cook through in the simmer.
- Don’t overfill and use a tablespoon to two tablespoons of filling per leaf depending on leaf size so rolls seal and cook evenly.
- Keep the simmer gentle so the meat cooks through and rice doesn’t break the leaves. If rice is still firm after 30 minutes, continue to simmer for 10 minutes more.
- These taste even better the next day, make a double batch and freeze the extras.
Frequently Asked Questions
What is the difference between plain rice and basmati rice here?
Using both gives texture and aroma, plain rice adds body, while basmati adds a fragrant lift. You can use only one type if needed, basmati alone will be more aromatic and long-grain plain rice will be more neutral.
Why does the recipe ask to freeze the cabbage?
Freezing softens and loosens the leaves so they peel away more easily without lengthy blanching. It’s a handy trick when you don’t want to stand over a pot of boiling water.
Can I use ground chicken, turkey, or a vegetarian filling?
Yes, ground poultry works well but may need a touch more seasoning and slightly longer cooking to stay moist. For a vegetarian option, replace meat with cooked lentils or a sautéed mushroom–walnut mix and adjust seasoning.
How can I tell when the rolls are cooked?
Rice should be tender and meat cooked through. A fork through the center of a roll should meet little resistance, juices should run clear from the meat.
Can I Freeze Stuffed Cabbage Rolls?
Cool completely, arrange rolls in a single layer in a freezer-safe dish, cover with sauce, and freeze. For long-term storage, up to 3 months, wrap the dish tightly with plastic wrap and aluminum foil or use vacuum-sealed bags. Thaw overnight in the fridge and reheat gently on the stovetop or in the oven.
How to Store Stuffed Cabbage Rolls
Refrigerate cooled rolls in an airtight container for up to 3 days. Reheat in a covered pan over low heat until or in the oven, covered, for 15–25 minutes depending on portion size. Add a splash of water or stock if the sauce looks too thick.
Ingredients
How to Make Stuffed Cabbage Rolls
Wrap the whole cabbage in cling film and freeze for up to 1 week.
Wrap the whole cabbage in cling film and freeze for up to 1 week.
When ready to cook, remove the cling film and allow the cabbage to defrost completely. Then, cut the stem into a square.
When ready to cook, remove the cling film and allow the cabbage to defrost completely. Then, cut the stem into a square.
Tear off a leaf and cut it in two and cut off the thick central stem from each leaf.
Tear off a leaf and cut it in two and cut off the thick central stem from each leaf.
In a bowl, combine rice, minced meat, onions, parsley, tomato paste, mint, pepper, salt, oil, and water.
In a bowl, combine rice, minced meat, onions, parsley, tomato paste, mint, pepper, salt, oil, and water.
Lay a cabbage leaf flat, place about 1–2 tablespoons of filling in the leaf, and roll snugly so the seam is underneath.
Lay a cabbage leaf flat, place about 1–2 tablespoons of filling in the leaf, and roll snugly so the seam is underneath.
In a pan, add in butter, olive oil, tomato paste, salt, and hot water. Mix until the butter and tomato paste melt and create a smooth, reddish broth. Taste and adjust seasoning as needed.
In a pan, add in butter, olive oil, tomato paste, salt, and hot water. Mix until the butter and tomato paste melt and create a smooth, reddish broth. Taste and adjust seasoning as needed.
Place the reserved cabbage stems in the bottom of the pan and arrange the rolls seam-side down on top of the stems in a snug single layer, stack gently if needed.
Place the reserved cabbage stems in the bottom of the pan and arrange the rolls seam-side down on top of the stems in a snug single layer, stack gently if needed.
Pour the hot tomato-butter sauce over the rolls and bring the pan to a gentle simmer, cover, and cook for 30 minutes.
Pour the hot tomato-butter sauce over the rolls and bring the pan to a gentle simmer, cover, and cook for 30 minutes.
When done, serve warm with some of the pan sauce spooned over the top.
When done, serve warm with some of the pan sauce spooned over the top.
;Resize,width=767;)
