Here’s a classic, comforting stuffed cabbage rolls recipe—tender cabbage leaves filled with a savory meat-and-rice mixture, baked in a rich tomato sauce. This is the traditional Eastern European–style version.

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Stuffed Cabbage Rolls (Golubtsi / Holubky / Halupki)

Ingredients

For the Rolls

• 1 large head of green cabbage
• 1 lb (450 g) ground beef
• 1/2 lb (225 g) ground pork (optional — can use all beef)
• 1 cup cooked rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika (optional)

For the Tomato Sauce

• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce OR 1 cup tomato juice
• 2 tbsp brown sugar (optional, balances acidity)
• 1–2 tbsp lemon juice or 1 tbsp vinegar
• Salt & pepper to taste
• 1–2 tbsp butter (optional for richness)

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Instructions

1. Prepare the Cabbage

1. Bring a large pot of water to a boil.
2. Core the cabbage and place it in the water.
3. As the leaves soften, gently peel them off with tongs — about 10–15 leaves.
4. Set softened leaves aside to cool.
   • If thick veins remain, shave them down with a knife for easier rolling.

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2. Make the Filling

In a large bowl, combine:

• Ground beef + pork
• Cooked rice
• Onion
• Garlic
• Egg
• Salt, pepper, paprika

Mix gently until combined (don’t overwork).

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3. Roll the Cabbage

1. Lay out a cabbage leaf.
2. Add 2–3 tablespoons of filling near the base.
3. Fold the sides over, then roll up tightly like a burrito.
4. Repeat with remaining leaves and filling.

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4. Prepare the Sauce

In a bowl, combine:

• Crushed tomatoes
• Tomato sauce or juice
• Brown sugar
• Lemon juice
• Salt & pepper

Taste and adjust — should be slightly sweet-sour.

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5. Bake

1. Preheat oven to 350°F (175°C).
2. Line the bottom of a baking dish with leftover small cabbage leaves.
3. Place cabbage rolls seam-side down in the dish.
4. Pour the tomato sauce over them.
5. Cover with a lid or foil.
6. Bake 1.5 to 2 hours, until tender.

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Serving Suggestions

• Serve with mashed potatoes, sour cream, or crusty bread.
• Flavors intensify the next day — great leftovers!

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If you’d like, I can also give you:

• a Polish, Ukrainian, or Hungarian variation
• a slow cooker version
• a low-carb keto version
• or a step-by-step shopping list