Instructions
Step 1: Prepare the Cabbage
Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage using a sharp knife. Place the whole cabbage head in the boiling water, core side down. As the outer leaves soften (about 3-4 minutes), carefully peel them off with tongs. Continue until you have 12-14 large leaves. Set aside to cool.
Step 2: Cook the Rice
If not already prepared, cook rice according to package directions. Let cool slightly. You’ll need 1 cup of cooked rice for the filling.
Step 3: Make the Filling
In a large mixing bowl, combine ground beef, ground pork if using, cooked rice, diced onion, minced garlic, beaten egg, salt, pepper, paprika, thyme, and parsley. Mix thoroughly with your hands until well combined but don’t overmix.
Step 4: Prepare Cabbage Leaves
Lay each cabbage leaf flat. Using a sharp knife, carefully trim the thick center rib to make it easier to roll. Don’t cut all the way through – just shave down the thick part so the leaf is more pliable.
Step 5: Fill the Rolls
Place about 1/3 to 1/2 cup of filling near the stem end of each cabbage leaf. The amount depends on the size of the leaf. Fold the sides in over the filling, then roll up tightly from the stem end, creating a neat package.
Step 6: Make the Sauce
In a large bowl, combine crushed tomatoes, tomato sauce, tomato paste, brown sugar, vinegar, Worcestershire sauce, salt, pepper, oregano, and bay leaf. Mix well until smooth.
Step 7: Layer in Baking Dish
Preheat oven to 350°F (175°C). Spread about 1 cup of tomato sauce on the bottom of a large 9×13-inch baking dish or deep roasting pan. This prevents sticking and adds flavor.
Step 8: Arrange the Rolls
Place cabbage rolls seam-side down in the baking dish, arranging them snugly in a single layer. If you have extra rolls, create a second layer. Pour remaining tomato sauce over the rolls, making sure they’re well covered. Add beef broth around the sides.
Step 9: Cover and Bake
Cover the baking dish tightly with aluminum foil. Bake for 1 hour and 30 minutes. The cabbage should be very tender and the filling cooked through to 160°F internal temperature.
Step 10: Rest and Serve
Remove from oven and let rest for 10 minutes. This allows the rolls to set and makes them easier to serve. Spoon extra sauce over each portion. Serve hot with crusty bread for soaking up the delicious sauce.
Grandma’s Secrets
Soften Cabbage Properly: Boiling the whole head and peeling leaves as they soften ensures they’re pliable without tearing.
Pre-Cook the Rice: Fully cooked rice prevents crunchy filling. The rice will absorb sauce flavors as it bakes.
Don’t Overfill: Too much filling makes rolling difficult and can cause splits during cooking.
Roll Tightly: Firm rolls hold their shape better and look more attractive on the plate.
Seam Side Down: Always place rolls seam-side down to keep them from unrolling during cooking.
Plenty of Sauce: Cabbage rolls need moisture to cook properly. Don’t skimp on the sauce.
Low and Slow: The long baking time ensures tender cabbage and allows flavors to meld beautifully.
Serving Suggestions
Serve old-fashioned cabbage rolls with mashed potatoes, egg noodles, or crusty bread to soak up the delicious tomato sauce. A dollop of sour cream on top is traditional and adds wonderful tangy creaminess.
Pair with simple sides like roasted vegetables, a crisp green salad, or buttered carrots. For an authentic Eastern European meal, serve with rye bread and pickled vegetables.
Storage and Reheating
Store leftover cabbage rolls covered in the refrigerator for up to 4 days. They actually taste even better the next day as flavors continue to develop. Reheat covered in a 350°F oven for 20-25 minutes, or microwave individual portions for 2-3 minutes.
These freeze exceptionally well for up to 3 months. Freeze in the sauce in airtight containers. Thaw overnight in the refrigerator and reheat covered in the oven until heated through.
Variations
Unstuffed Cabbage: Layer chopped cabbage, raw meat mixture, and sauce in a casserole dish. Bake covered for 1 hour.
Polish Style (Gołąbki): Use sauerkraut mixed with tomato sauce for tangier flavor
Ukrainian Style: Add dill to the filling and serve with sour cream
Sweet and Sour: Increase brown sugar to 1/4 cup and add more vinegar for tangy-sweet sauce
Vegetarian: Replace meat with mushrooms, lentils, and extra rice or quinoa
Slow Cooker Method: Arrange rolls in slow cooker, pour sauce over, cook on low 6-8 hours
Rice Alternative: Use cauliflower rice or quinoa instead of white rice
Beef and Bacon: Wrap each roll with a bacon strip before baking
Italian Style: Add Italian sausage to filling and use marinara sauce
Creamy Tomato: Stir in 1/2 cup sour cream to the sauce before serving
These old-fashioned cabbage rolls are a labor of love that brings comfort, nostalgia, and incredible flavor to every meal!
