Stuffed Cabbage Rolls (Holubtsi-Inspired Comfort Classic)

there’s a universal craving for food that warms the soul. Stuffed Cabbage Rolls are the very definition of this comfort—a timeless classic cherished in kitchens around the world. This recipe is inspired by the beloved Ukrainian version, « Holubtsi, » which translates to « little pigeons, » a nod to the shape of these tender, savory parcels.

This dish is a labor of love that pays off in every single bite: soft, sweet cabbage leaves wrapped around a hearty filling of seasoned ground meat and rice, all slow-simmered in a tangy and savory tomato sauce until meltingly tender. It’s a complete, satisfying meal that feels like a hug from the inside out.

Why You’ll Love This Recipe

Hearty & Comforting: The ultimate comfort food, perfect for a family dinner.
Full of Savory Flavor: The combination of seasoned meat, rice, and a rich tomato sauce is simply irresistible.
A Complete Meal: With meat, grains, and vegetables all in one, it’s a satisfying all-in-one dish.
Perfect for Making Ahead: The flavors deepen over time, making these rolls even better the next day.

Ingredients You’ll Need

For Preparing the Cabbage:

Green Cabbage: 1 large head (about 3 lbs or 1.4 kg).
Salt: For the boiling water.

For the Savory Filling:

Ground Meat: 1 ½ lbs (680g) – a mix of half ground beef and half ground pork is highly recommended for the best flavor and texture.
Cooked Rice: 1 cup, long-grain white rice, cooked and cooled.
Yellow Onion: 1 medium, finely chopped.
Garlic: 2 cloves, minced.
Egg: 1 large, to bind the mixture.
Seasoning: 1 ½ teaspoons salt, ½ teaspoon black pepper, 1 teaspoon paprika.

For the Tangy Tomato Sauce:

Crushed Tomatoes: 1 can (28 ounces or 794g).
Beef or Chicken Broth: 1 ½ cups.
Brown Sugar: 2 tablespoons, packed (to balance the acidity).
Lemon Juice: 2 tablespoons (or apple cider vinegar).
Optional: A few leftover cabbage leaves, roughly chopped, for the bottom of the pot.

Step-by-Step Instructions

Part 1: Prepare the Cabbage Leaves

Prep the Cabbage: Bring a large pot of salted water to a boil. Use a paring knife to carefully cut out the hard core from the bottom of the cabbage.
Boil the Cabbage: Gently place the whole head of cabbage, core-side down, into the boiling water. Cover and cook for about 8-10 minutes.
Peel the Leaves: Carefully remove the cabbage from the water. As the outer leaves soften, gently peel them off one by one. If the inner leaves are still firm, return the cabbage to the pot for a few more minutes until they also soften. You’ll need about 12-15 large leaves.
Trim the Ribs: Lay each leaf flat. Using a paring knife, shave down the thick, tough rib at the base of each leaf so it’s level with the rest of the leaf. This makes them easy to roll.

Part 2: Make the Filling & Roll

Combine Filling Ingredients: In a large bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika. Mix with your hands until just combined, but be careful not to overwork the meat.
Fill and Roll: Place about 1/3 cup of the filling onto the lower center of a cabbage leaf. Fold the bottom edge up over the filling. Fold in both sides, then roll it up tightly into a neat parcel. Repeat with the remaining leaves and filling.

Part 3: Assemble and Simmer

Prepare the Pot: If you have leftover or torn cabbage leaves, roughly chop them and place them on the bottom of a large Dutch oven or heavy-bottomed pot. This prevents the rolls from scorching.
Layer the Rolls: Arrange the stuffed cabbage rolls snugly in the pot, seam-side down. You can layer them if needed.
Make and Add the Sauce: In a bowl, whisk together the crushed tomatoes, broth, brown sugar, and lemon juice. Pour this sauce evenly over the cabbage rolls in the pot. The liquid should come about three-quarters of the way up the rolls.
Simmer to Perfection: Bring the pot to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours. The cabbage should be incredibly tender. Alternatively, you can bake it in a preheated oven at 350°F (175°C) for the same amount of time.

Pro Tips for Perfect Cabbage Rolls

Don’t Overcook the Cabbage: You only need to boil it long enough to make the leaves pliable. If they get too soft, they can tear easily.
Use a Meat Combo: The fat from the pork keeps the filling moist and tender, while the beef adds a rich flavor.
Don’t Pack the Filling: Keep the filling mixture light and don’t roll the cabbage too tightly, as the rice will expand as it cooks.
Low and Slow is the Way to Go: Gentle simmering is the secret to making the cabbage leaves melt-in-your-mouth tender.

Frequently Asked Questions (FAQ)

Q: Can I make these ahead of time? A: Absolutely! Stuffed cabbage rolls are even better the next day as the flavors have more time to meld. Simply cool and refrigerate them in their pot, then reheat gently on the stovetop.

Q: How do I freeze stuffed cabbage rolls? A: They freeze beautifully. Let them cool completely, then place them in a freezer-safe container with their sauce. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q: Can I use ground turkey or chicken? A: Yes, you can substitute other ground meats. Keep in mind that leaner meats like turkey or chicken may result in a slightly drier filling.

Q: What is the best way to serve stuffed cabbage rolls? A: They are wonderful on their own, but are traditionally served with a dollop of sour cream or plain yogurt and a side of mashed potatoes or hearty rye bread to sop up the delicious sauce.

Keywords: Stuffed Cabbage Rolls, Holubtsi recipe, easy comfort food, cabbage roll recipe, Ukrainian food, ground beef recipe, one-pot meal, make-ahead dinner.