Stuffed Cabbage Rolls
There’s something magical about unwrapping a tender cabbage leaf to reveal a savory filling of seasoned ground beef and rice, simmered in a rich tomato sauce. This is Gołąbki (pronounced guh-WOMP-kee), a classic recipe that has been passed down through generations.
If you’ve never had Gołąbki, imagine a cozy hug from your grandma—in food form. Serve it with mashed potatoes, and you’ll understand why it’s considered a beloved comfort food.
Why This Recipe Works
- Authentic flavors: The combination of ground beef, rice, and a touch of lemon zest creates a rich and flavorful filling, just like the traditional recipe.
- Make-ahead friendly: You can assemble the rolls a day ahead for stress-free meal prep or entertaining.
- Freezer hero: Batch-cook and freeze for future comfort food cravings, making it a perfect dish for meal planning.
Ingredients & Swaps
- Cabbage: 1 large head of green cabbage. Savoy cabbage works in a pinch.
- Meat: 1.5 lbs ground beef (80/20). Using all beef simplifies the recipe while maintaining a rich flavor. For a lighter twist, you could use ground turkey.
- Rice: 2 cups cooked. Short-grain or jasmine rice holds its shape best inside the rolls.
- Tomato Sauce: Crushed tomatoes, garlic, and onion. Use a jar of marinara sauce if you’re short on time.
- Secret Weapon: Grated lemon zest. It adds a bright, zesty note that balances the richness of the meat and tomato sauce.
Optional Garnish:
- Fresh dill or parsley
- Sour cream for dolloping
Step-by-Step Instructions
1. Prep the Cabbage
- Boil the head: Core the cabbage and boil it in a large pot for 10-15 minutes until the leaves peel away easily.
- Peel leaves: Let the cabbage cool slightly, then gently separate the leaves. Use a paring knife to trim the thick stems so they are thin and pliable.
2. Make the Filling
- In a large bowl, mix 1.5 lbs of ground beef, ½ grated onion, 4 minced garlic cloves, 1 tsp lemon zest, 1 large egg, and 2 cups of cooked rice. Season generously with salt and pepper.
3. Whip Up the Tomato Sauce
- Sauté ½ grated onion and 3 minced garlic cloves in 1 tbsp olive oil in a saucepan until soft.
- Stir in 28 oz of crushed tomatoes, ½ cup of water, 1 tsp salt, and ¼ tsp pepper.
- Simmer the sauce for 15 minutes to allow the flavors to meld.
4. Assemble the Rolls
- Stuff: Place 2-3 tablespoons of the filling onto the center of each cabbage leaf.
- Fold: Fold the sides of the leaf inward, then roll it up tightly from the stem end.
- Layer: Arrange the rolls seam-side down in a 9×13-inch baking dish.
- Cover: Pour the prepared tomato sauce evenly over the top of the cabbage rolls.
5. Bake & Serve
- Bake: Cover the baking dish with foil and bake at 350°F (175°C) for 50-60 minutes, or until the cabbage is tender and the sauce is bubbling.
- Rest: Let the rolls rest for 10 minutes before serving.
- Garnish: Sprinkle with fresh dill or parsley and top with a spoonful of sour cream.
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