Traditional Stuffed Cabbage Rolls
Stuffed Cabbage Rolls—often called Sarmale or Golubtsi—are a masterpiece of comfort food. The magic lies in the slow braise, which transforms tough cabbage leaves into buttery, melt-in-your-mouth wrappers for a savory meat and rice filling.
Yields: 12–15 rolls
Prep time: 45 min | Cook time: 2 hours
Ingredients
The Cabbage & Prep
- 1 large head green cabbage (look for one that feels heavy for its size)
- 1 tbsp salt (for boiling water)
The Filling
- 1 lb ground beef (80/20 mix for moisture)
- ½ lb ground pork (adds essential fat and flavor)
- 1 cup cooked white rice (cooled)
- 1 large onion, finely diced and sautéed until translucent
- 2 cloves garlic, minced
- 1 large egg, beaten
- 1 tsp dried thyme
- Salt and heavy black pepper to taste
The Braising Liquid
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) crushed tomatoes
- 2 tbsp brown sugar (balances the acidity)
- 2 tbsp apple cider vinegar
- 1 cup beef broth
Instructions
1
Prep the cabbage
Softening the leaves
Core the cabbage and submerge the whole head in boiling salted water. After 2–3 minutes, peel off the outer leaves as they soften. Repeat until all large leaves are removed. Trim the thick center rib from each leaf so it rolls easily.
2
Mix the filling
Don’t overwork the meat
In a large bowl, combine the beef, pork, cooked rice, sautéed onion, garlic, egg, and spices. Mix gently by hand until just combined; overworking the meat will result in tough, dense rolls.
3
Roll the bundles
Tuck and fold
Place about 3 tablespoons of filling at the stem end of a leaf. Roll up halfway, fold in the sides, and finish rolling tightly. Place them seam-side down in a heavy pot or Dutch oven.
4
Braise
Low and slow
Whisk the tomato sauce, crushed tomatoes, sugar, vinegar, and broth together. Pour over the rolls. Bring to a simmer, then cover and cook on low heat (or in a 350°F oven) for 2 hours.
Pro Tip: For the best flavor, let the rolls sit in the pot for 20 minutes after cooking. This allows the rolls to reabsorb some of the seasoned juices, making them even more succulent. Serve with a dollop of cold sour cream and fresh dill.
