Stuffed Cabbage Rolls, also known as “Golubtsi” in Russia and “Sarmale” in Romania, are a delicious and hearty dish made by wrapping a flavorful meat and rice filling in cabbage leaves and simmering them in a rich tomato sauce. Here’s a traditional recipe to make these savory rolls:
INGREDIENTS
Cabbage Rolls:
1 large head of cabbage
1 pound ground beef
1/2 pound ground pork
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried dill (optional)
Sauce:
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
1 cup beef broth or water
INSTRUCTIONS
Prepare the Cabbage:
Bring a large pot of water to a boil. Remove the core from the cabbage head.
Carefully place the whole cabbage in the boiling water. As the outer leaves become tender, use tongs to remove them and place them on a plate. Continue until you have about 12-15 large leaves. Set aside to cool.
Prepare the Filling:
In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, beaten egg, salt, pepper, paprika, and dried dill (if using). Mix until well combined.
Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes.
Stir in the tomato sauce, diced tomatoes, tomato paste, sugar, salt, pepper, thyme, oregano, bay leaf, and beef broth. Bring to a simmer and cook for 10 minutes. Remove from heat.
Assemble the Cabbage Rolls:
Preheat your oven to 350°F (175°C).
Place a cabbage leaf on a flat surface. If the thick vein at the bottom is too thick, trim it down a bit.
Place about 1/4 cup of the meat filling in the center of the leaf. Fold the sides of the leaf over the filling, then roll up from the bottom to enclose the filling.
Repeat with the remaining leaves and filling.
Bake the Cabbage Rolls:
Spread a thin layer of the tomato sauce in the bottom of a large baking dish.
Place the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the rolls.
Cover the dish with aluminum foil and bake in the preheated oven for 1 1/2 to 2 hours, or until the cabbage is tender and the meat is cooked through.
Serve:
Remove the bay leaf from the sauce. Serve the cabbage rolls hot, spooning some of the tomato sauce over each roll.
Enjoy your homemade Stuffed Cabbage Rolls!