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Classic Stuffed Cabbage Rolls (Gołąbki Style)

Close-up of Stuffed Cabbage Rolls covered in rich tomato sauce, one roll is cut open showing the savory meat filling.
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Make traditional, comforting stuffed cabbage rolls filled with seasoned ground meat and rice, baked in a savory tomato sauce. This recipe is freezer-friendly and works well for meal prep.

Ingredients

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  • 1 large head of green cabbage
  • 1 pound ground beef (or ground turkey for a lighter option)
  • 1/2 cup uncooked white rice
  • 1 medium onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup water
  • 1 tablespoon brown sugar (optional, omit for sugar-free)

Instructions

  1. Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage one by one. Place the leaves in the boiling water for 3 to 5 minutes until they are pliable. Remove the leaves and set them aside to cool. Trim the thick center vein from each leaf.
  2. Prepare the filling: In a large bowl, combine the ground meat, uncooked rice, chopped onion, salt, and pepper. Mix the ingredients thoroughly with your hands until just combined. Do not overmix.
  3. Roll the cabbage: Place about 1/4 cup of the filling mixture near the base of a cabbage leaf. Fold the sides of the leaf inward over the filling, then roll the leaf up tightly toward the tip. Repeat with the remaining leaves and filling.
  4. Prepare the sauce: In a large Dutch oven or oven-safe casserole dish, mix the crushed tomatoes and water. If using, stir in the brown sugar.
  5. Arrange the rolls: Place the stuffed cabbage rolls seam-side down snugly in the baking dish, packing them tightly together. Pour any remaining sauce over the top of the rolls.
  6. Cook: Cover the dish tightly with a lid or foil. Bake at 350 degrees Fahrenheit for 1.5 to 2 hours, or until the cabbage is tender and the meat is cooked through.
  7. For Slow Cooker Method: Place the rolls in a slow cooker, cover with the sauce mixture, and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Notes

  • For a healthier, low-calorie dinner, substitute ground beef with lean ground turkey or chicken.
  • These cabbage rolls freeze well. Cool completely, then place in an airtight, freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating.
  • If you prefer a tangier sauce, substitute half of the water with beef broth.

Nutrition

Find it online: https://yumdrizzle.com/stuffed-cabbage-rolls-classic-polish-golabki/