Of course! Old Fashioned Cabbage Rolls are the epitome of comfort food. They are tender, savory, slightly sweet, and incredibly satisfying. This recipe stays true to the classic, slow-simmered method that yields the most flavorful results.
This recipe uses a time-tested technique for softening the cabbage leaves and includes a secret ingredient for the sauce that makes it truly special.
Old Fashioned Cabbage Rolls (Golabki)
This recipe makes about 12-15 cabbage rolls, perfect for a family dinner with leftovers.
Ingredients
For the Cabbage & Filling:
· 1 large head of green cabbage (about 3-4 lbs)
· 1 lb ground beef (80/20 is ideal for flavor)
· 1 lb ground pork (or use all beef if preferred)
· 1 cup cooked white rice
· 1 medium onion, finely chopped
· 2 cloves garlic, minced
· 1 large egg, lightly beaten
· 2 tablespoons fresh parsley, chopped
· 1 teaspoon salt
· ½ teaspoon black pepper
For the Sauce:
· 1 (28 oz) can crushed tomatoes
· 1 (15 oz) can tomato sauce
· ¼ cup brown sugar, packed (adjust to taste)
· 2 tablespoons apple cider vinegar or fresh lemon juice
· 1 teaspoon paprika
· Salt and pepper to taste
For Cooking:
· 2 tablespoons butter or olive oil
· 4-6 slices of bacon (optional, but highly recommended for flavor)
Instructions
Step 1: Prepare the Cabbage Leaves
This is the most important step for easy rolling.
- Bring a large pot of water to a boil.
- Use a sharp paring knife to carefully cut around the core of the cabbage and remove it.
- Place the whole head of cabbage into the boiling water. As the outer leaves soften and become pliable (after about 1-2 minutes), use tongs to carefully peel them off.
- Transfer the blanched leaves to a colander or a bowl of ice water to stop the cooking. Repeat until you have 12-15 large, soft leaves.
- Once the leaves are cool, use a knife to shave down the thick, tough center rib of each leaf. This makes them much easier to roll. Set aside.
Step 2: Make the Filling
- In a large skillet over medium heat, melt the butter or heat the oil. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for one more minute. Let this mixture cool slightly.
- In a large mixing bowl, combine the ground beef, ground pork, cooked rice, the onion/garlic mixture, egg, parsley, salt, and pepper.
- Use your hands to mix everything together just until combined. Do not overmix, as this can make the filling tough.
Step 3: Assemble the Rolls
- Place about ⅓ to ½ cup of the meat mixture onto the bottom (stem end) of a cabbage leaf.
- Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly like a burrito. The cabbage leaf should envelop the filling completely.
- Repeat with the remaining filling and leaves.
Step 4: Make the Sauce and Layer the Pot
- In a separate bowl, whisk together the crushed tomatoes, tomato sauce, brown sugar, apple cider vinegar, paprika, salt, and pepper.
- If using bacon, line the bottom of a large, heavy-bottomed pot or Dutch oven with the bacon slices. This adds incredible flavor and helps prevent sticking.
- Place a layer of any leftover small or torn cabbage leaves on the bottom of the pot. This creates a protective bed.
- Neatly place the cabbage rolls, seam-side down, in the pot, packing them snugly in a single layer. You can stack them in a second layer if necessary.
- Pour the tomato sauce evenly over the top of the rolls, making sure they are all covered.
Step 5: Cook Low and Slow
- Place the pot over medium-high heat and bring the sauce to a gentle simmer.
- Once simmering, immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
- Let the cabbage rolls simmer gently for 1 hour and 30 minutes to 2 hours. The rolls are done when the cabbage is very tender and the meat is cooked through.
- Pro Tip: Avoid stirring during cooking, as this can cause the rolls to fall apart. You can gently shake the pot occasionally to ensure nothing is sticking.
Serving
Serve the cabbage rolls hot, spooning plenty of the delicious sauce over the top. They are fantastic with:
· A dollop of sour cream
· Mashed potatoes or crusty bread to soak up the sauce
· A simple side salad
Tips for the Best Cabbage Rolls
· Cabbage Trick: You can also freeze the whole head of cabbage overnight and then thaw it. The leaves will be perfectly soft and pliable, no boiling required.
· Rice: Use day-old rice or rinse freshly cooked rice under cold water to prevent it from being too sticky.
· Make-Ahead: Cabbage rolls taste even better the next day! Let them cool completely and store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.
· Freezing: Assemble the rolls and place them in a single layer on a baking sheet to freeze solid. Then, transfer them to a freezer bag. You can freeze them with or without the sauce for up to 3 months. Thaw in the refrigerator before cooking, adding an extra 15-20 minutes to the cooking time.
Enjoy this taste of classic, homestyle cooking