Of course. Old Fashioned Cabbage Rolls (also known as Golabki or Holubtsi) are the epitome of comfort food. This recipe sticks to the traditional, hearty method of simmering them in a rich tomato sauce.
Old Fashioned Cabbage Rolls
This recipe yields a generous pot of cabbage rolls, perfect for a family meal or for leftovers that taste even better the next day.
Yield: About 12-15 cabbage rolls Prep time: 1 hour Cook time: 2 hours
Ingredients
For the Rolls:
· 1 large head green cabbage (about 3-4 lbs)
· 1 lb ground beef (80/20)
· 1 lb ground pork (or use all beef)
· 1 cup cooked white rice (short or medium grain is best)
· 1 large onion, finely diced
· 2 cloves garlic, minced
· 1 large egg, lightly beaten
· 1 ½ tsp salt
· 1 tsp black pepper
· 1 tsp dried thyme or marjoram
For the Sauce:
· 2 tbsp butter or olive oil
· 1 onion, finely chopped
· 2 cloves garlic, minced
· 1 (28 oz) can crushed tomatoes
· 1 (15 oz) can tomato sauce
· 2 tbsp brown sugar or honey (to balance acidity)
· 2 tbsp apple cider vinegar or lemon juice
· 2 cups beef broth or chicken broth
· 2 bay leaves
· Salt and pepper to taste
Optional:
· 4-6 slices of bacon (for laying on top before simmering)
· Chopped fresh parsley or dill for garnish
Instructions
- Prepare the Cabbage Leaves
This is the trickiest part, but essential for pliable leaves.
· Freezing Method (Easiest): This is the best way to avoid tearing. freeze the entire head of cabbage solid (takes 2-3 days). Thaw it completely in the refrigerator. The leaves will be soft and pliable. Cut out the core and carefully separate the leaves.
· Boiling Method: Bring a large pot of water to a boil. Carefully cut the core out of the cabbage. Submerge the whole head in the boiling water for a few minutes. As the outer leaves become soft and pliable, carefully peel them off with tongs and place them in a colander. Return the cabbage to the water to soften the next layer of leaves. Repeat until you have 12-15 large leaves.
· Prep the Leaves: Once soft, use a paring knife to shave down the thick, tough center stem on each leaf to make them easier to roll. Pat them dry.
- Make the Filling
· In a large bowl, combine the ground beef, ground pork, cooked rice, diced onion, minced garlic, egg, salt, pepper, and thyme. Use your hands to mix until just combined. Do not overmix.
- Make the Sauce
· In a separate pot or Dutch oven, heat the butter or oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the garlic and cook for 1 more minute.
· Stir in the crushed tomatoes, tomato sauce, brown sugar, vinegar, and broth. Add the bay leaves. Bring to a simmer, then taste and season with salt and pepper. Let it simmer for 5 minutes.
- Assemble the Rolls
· Take a prepared cabbage leaf and place it on a cutting board with the stem end facing you.
· Place about ¼ to ⅓ cup of the meat mixture near the bottom (stem end) of the leaf.
· Fold: Fold the bottom of the leaf over the filling. Fold in the two sides, then roll it up tightly, like a burrito. The rice will expand, so a tight roll is key. Repeat with remaining leaves and filling.
- Cook the Cabbage Rolls
· Pour about 1 cup of the sauce into the bottom of a large Dutch oven or heavy pot to prevent sticking.
· Neatly place the cabbage rolls, seam-side down, in the pot, packing them in a single layer or in staggered layers.
· Pour the remaining sauce evenly over the top of the rolls. If using, lay the bacon slices over the top.
· Bring the pot to a simmer on the stove over medium-high heat. Once simmering, reduce the heat to low, cover tightly with a lid, and let them simmer gently for 1 ½ to 2 hours. The low and slow cooking is what makes them incredibly tender and flavorful.
· Alternatively, you can bake them: Preheat oven to 350°F (175°C). Cover the pot and bake for 1 ½ to 2 hours.
- Serve
· Carefully remove the rolls with a slotted spoon. Serve hot, spooning extra sauce over the top.
· Garnish with fresh parsley or dill. They are fantastic with a side of mashed potatoes or crusty bread to soak up the sauce.
Pro Tips & Variations:
· The Cabbage Core: Don’t throw away the small, torn, or unused cabbage leaves! Line the bottom of your pot with them to prevent the rolls from burning.
· Rice Note: Use parboiled or leftover rice. Uncooked rice will absorb too much liquid and can make the rolls too tight.
· Make-Ahead: These are perfect for making ahead. Assemble the rolls and sauce a day in advance, cover, and refrigerate. The next day, simply put them on the stove to simmer. They also freeze beautifully before or after cooking.
· Sweet and Sour Twist: For a classic Polish/Ukrainian touch, add ½ cup of raisins to the filling and use more brown sugar and vinegar in the sauce.
· Lighter Version: Substitute ground turkey or chicken for the red meat and use a leaner pork.
Enjoy this taste of old-world comfort! The long simmering time fills your home with an incredible aroma and yields a melt-in-your-mouth result.