Classic Stuffed Cabbage Rolls (Golubtsi / Halupki)
Description
This image features a large baking tray filled with traditional stuffed cabbage rolls simmering in a rich tomato-based sauce, topped with a prompt asking “YAY OR NAY.” Tender cabbage leaves are wrapped tightly around a savory filling of seasoned ground meat and rice, making for a classic, comforting, and hearty meal.
Ingredients
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1 large head of cabbage (green cabbage works best)
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1 pound (500g) ground beef, pork, or a mix
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1 cup cooked white rice
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 large egg
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 cups tomato sauce or marinara sauce (divided)
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1 tablespoon olive oil or butter (for the pan)
Instructions
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Prep the Cabbage: Bring a large pot of water to a boil. Carefully core the head of cabbage and submerge it in the boiling water for 3 to 5 minutes until the outer leaves soften and peel away easily. Remove 12 to 15 large leaves and set them aside to cool. Trim down any thick, rigid stems.
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Make the Filling: In a large bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and 1/2 cup of the tomato sauce. Mix thoroughly until well combined.
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Roll the Cabbage: Place about 2 to 3 tablespoons of the meat mixture near the stem end of a cabbage leaf. Fold the bottom of the leaf over the filling, fold in the sides, and roll it up tightly into a neat bundle. Repeat with the remaining leaves and filling.
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Assemble in the Pan: Pour a thin layer of tomato sauce across the bottom of a large baking dish or roasting pan. Arrange the cabbage rolls snugly seam-side down in the pan.
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Sauce and Bake: Pour the remaining tomato sauce evenly over the top of the cabbage rolls. Cover the baking dish tightly with aluminum foil. Bake at 350°F (175°C) for about 1 hour to 1 hour and 15 minutes, until the meat is fully cooked and the cabbage is tender.
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Serve: Serve warm with extra sauce spooned over the top.
