Stuffed Cabbage Rolls (Complete Traditional Recipe)

Stuffed Cabbage Rolls are one of those timeless comfort foods that exist in many cultures across the world—Eastern Europe, the Middle East, the Balkans, and even South Asia have their own versions. Known as Golubtsi, Dolma, Malfoof, or simply cabbage rolls, this dish combines tender cabbage leaves wrapped around a flavorful filling, slowly cooked in a rich sauce until everything melts together beautifully.

This detailed recipe is written with complete step‑by‑step directions, clear measurements, professional tips and tricks, do’s and don’ts, storage guidance, and serving ideas—perfect for beginners and experienced cooks alike. Whether you are making it for family dinner, special guests, or meal prep, this guide covers everything you need to know.

What Are Stuffed Cabbage Rolls?

Stuffed Cabbage Rolls are made by blanching cabbage leaves until soft, filling them with a seasoned mixture (usually meat, rice, herbs, and spices), rolling them tightly, and simmering them slowly in a tomato‑based or broth‑based sauce. The slow cooking allows the cabbage to become tender while the filling absorbs the flavors of the sauce.

This dish is loved because it is:

• Hearty and filling
• Budget‑friendly
• Perfect for make‑ahead meals
• Even better the next day

Ingredients (Serves 6–8)

For the Cabbage

• 1 large green cabbage (about 1.5–2 kg)
• Water (for blanching)
• 1 tablespoon salt

For the Filling

• 500 g ground beef (you can also use chicken or lamb)
• 1 cup uncooked rice (basmati or medium‑grain)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill or coriander (optional)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon chili flakes (optional)
• 2 tablespoons cooking oil

For the Sauce

• 2 cups tomato puree or crushed tomatoes
• 2 tablespoons tomato paste
• 1½ cups beef or vegetable stock
• 1 tablespoon sugar (balances acidity)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or vinegar

Optional Add‑Ins

• Sliced potatoes or carrots (for layering)
• Bay leaves (2 pieces)
• Butter (small cubes for richness)

Step‑by‑Step Directions

Step 1: Prepare the Cabbage

1. Remove any damaged outer leaves from the cabbage.
2. Using a sharp knife, carefully cut out the core from the bottom.
3. Bring a large pot of water to a boil and add salt.
4. Place the whole cabbage into the boiling water.
5. As the outer leaves soften (after 2–3 minutes), gently peel them off using tongs.
6. Continue until you have about 14–16 large leaves.
7. Lay the leaves flat on a tray and let them cool.

Tip: If the center vein of the cabbage leaf is thick, trim it slightly so the leaf rolls easily.

Step 2: Prepare the Filling

1. Wash the rice and soak it for 15 minutes. Drain well.
2. In a large mixing bowl, add ground meat, rice, onion, garlic, parsley, and herbs.
3. Add salt, black pepper, paprika, cumin, and chili flakes.
4. Drizzle in cooking oil.
5. Mix gently using your hands until everything is evenly combined.

Important: Do not overmix, as it can make the filling dense.

Step 3: Make the Sauce

1. In a bowl, combine tomato puree, tomato paste, stock, sugar, salt, pepper, and paprika.
2. Stir well until smooth.
3. Add lemon juice or vinegar at the end.

This sauce should be slightly tangy and savory.

Step 4: Assemble the Cabbage Rolls

1. Place one cabbage leaf flat on a surface.
2. Add 2–3 tablespoons of filling near the base of the leaf.
3. Fold the bottom over the filling.
4. Fold in both sides.
5. Roll tightly upward like a burrito.
6. Repeat with remaining leaves and filling.

Step 5: Layer the Pot

1. Drizzle olive oil at the bottom of a heavy pot or Dutch oven.
2. Line the bottom with extra cabbage leaves or sliced potatoes/carrots.
3. Arrange the cabbage rolls seam‑side down in a single layer.
4. Stack additional layers neatly if needed.
5. Add bay leaves between layers.

Step 6: Cook the Rolls

1. Pour the prepared sauce evenly over the rolls.
2. Add small cubes of butter on top (optional).
3. Place a heat‑proof plate on top to prevent rolls from opening.
4. Cover the pot with a lid.
5. Cook on low heat for 1½ to 2 hours.

Alternative: Bake in the oven at 180°C (350°F) for 2 hours.

Tips and Tricks for Perfect Cabbage Rolls

• Always choose green cabbage, not purple.
• Use medium‑grain rice for better texture.
• Let the rolls rest for 15 minutes before serving.
• Taste the sauce before cooking and adjust seasoning.
• Slow cooking is the key to tender cabbage.

Do’s and Don’ts

Do’s

• Do blanch cabbage gently.
• Do roll tightly but not too tight.
• Do use a heavy pot for even cooking.
• Do allow enough sauce to cover rolls.

Don’ts

• Don’t use raw cabbage without blanching.
• Don’t overfill the leaves.
• Don’t cook on high heat.
• Don’t skip resting time.

Variations

• Vegetarian: Use lentils, mushrooms, and rice.
• Chicken: Replace beef with minced chicken.
• Middle Eastern Style: Add cinnamon and allspice.
• Spicy: Add chili paste or green chilies.

Serving Suggestions

Serve stuffed cabbage rolls hot with:

• Yogurt or sour cream
• Fresh bread or naan
• Green salad
• Pickles or lemon wedges

Storage and Reheating

• Refrigerate up to 4 days.
• Freeze up to 2 months.
• Reheat slowly on stovetop or microwave.

Final Thoughts

Stuffed Cabbage Rolls are a true comfort dish that rewards patience and care. The combination of tender cabbage, juicy filling, and rich sauce creates a meal that is deeply satisfying and perfect for sharing. Follow this guide carefully, and you will achieve restaurant‑quality results at home.