Whether you call these golubtsi, golabki, golumpki, or simply Stuffed Cabbage Rolls, you're going to love this classic Eastern European dinner. This recipe is the perfect combination of beef, rice, cabbage baked in a tasty tomato sauce. Hearty, delicious, and full of healthy ingredients!
Not to get all food-blogger-life-story on you, but homemade cabbage rolls was something my grandma made when we were growing up. It is such a hearty, satisfying meal that I absolutely missed from childhood, so I had to recreate it and share the recipe with you.
Even if you're not typically a fan of cabbage, this golubtsi recipe is worth trying. It is absolutely different than the plain, mushy boiled cabbage we all eat once a year for St. Patrick's day.
This recipe is full of flavor, thanks for a special seasonings added to the beef and rice filling. The way that the cabbage holds in the beef and rice and other ingredients is perfect and has such a great flavor and texture.
Related recipe: Cabbage and Kielbasa Stir Fry
Ingredients:
- 1 large head of cabbage (approximately 15-18 leaves)
- 1 ½ pounds ground beef
- ¾ cup uncooked white rice
- 1 medium onion, diced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 2 tablespoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 tablespoon dried parsley
- 2 10-oz cans of tomato soup (I used Campbell’s)
- 1 large egg
You'll also need:
- 9x13 inch baking dish
- Foil
- Tongs or a slotted spoon for removing the cabbage leaves from boiling water
Related recipe: Sauteed Cabbage with Bacon
How to make homemade cabbage rolls:
Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: Carefully remove approximately 15-18 leaves from the cabbage.
Step 3: Fill a large stockpot with water and bring it to a boil. Place the cabbage leaves in the boiling water and simmer until softened, about 30 seconds to a minute. You might need to do this in a few batches. Set the cooked cabbage leaves aside.
Step 4: While the cabbage is simmering, combine the ground beef, rice, onion, seasonings, and egg, mixing well. It is OK to overmix this mixture, it should be like a thick paste.
Step 5: Open one can of tomato soup and pour it into the bottom of a 9x13 inch baking dish, then use a large spoon to spread it around.
Step 6: Once the cabbage leaves have cooled, fill each cabbage leaf with about ½ cup of the meat and rice mixture. Roll the cabbage leaf end over the meat mixture, fold the sides of the cabbage leaf in, and then roll completely closed.
Step 7: Place the rolled cabbage rolls seam side down in the prepared baking pan and repeat with all the leaves and meat mixture.
Step 8: Pour the second can of tomato soup over the prepared cabbage rolls.
Step 9: Cover with foil and bake for 90 minutes.
Related recipe: Cabbage Fritters
Tips for making cabbage rolls
- Make certain to let the cabbage rolls cool before filling them.
- If you prefer a suuuper soft rice inside your cabbage rolls, you can pre-cook the rice for about 10 minutes before mixing it with the ground beef.
- If you can't get the cabbage leaves to stay closed once they are rolled up, you might have too much filling inside. Take a little bit out and try again.
- Make certain to put the seams down on the cabbage rolls so that they bake and stay closed. Otherwise, all the goodness will spill out into the pan.... but even if the goodness spills out, it is absolutely delicious all mixed in with the tomato sauce!
Related recipe: Chicken and Wild Rice Casserole
Ground beef substitutions for stuffed cabbage
I love subbing out half of the ground beef for ground pork or ground turkey. These cabbage rolls can be made with just ground turkey, ground pork, or ground lamb instead of beef.
What side dishes go well with homemade cabbage rolls
We love sopping up the sauce with some bread - try making a homemade baguette or toasting whole wheat bread. If you want to add a traditional Eastern European salad to your meal, try making this Russian Beet Salad as a starter.
However you decide to serve this homemade cabbage roll recipe, please take a picture and tag me on INSTAGRAM or FACEBOOK. You can find me at @babaganoshblog on both. I love seeing your creations!
Why are my cabbage rolls tough?
If the texture of your cabbage rolls are tough, it just means that you need to cook them for a little bit longer. They shouldn't have a chew to them at all once they're cooked all the way through.
Related recipe: Draniki (Russian Potato Fritters)
Can I freeze cabbage rolls?
You sure can freeze cabbage rolls! The key is to freeze them before you cook them in the oven. Just cover and add to your freezer. When you're ready to cook, let them thaw overnight in the fridge, then cook according to the recipe.
How long can cabbage rolls stay in the fridge?
Leftover stuffed cabbage rolls need to be eaten within 3 days to make sure that they're still fresh and delicious. But they never really last that long anyway! 🙂
Don’t miss these other recipes using cabbage:
Other Eastern European recipes to try:
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Homemade Cabbage Rolls
Ingredients
- 1 large cabbage - (you'll need approximately 15-18 leaves)
- 1½ lb ground beef
- ¾ cup uncooked white rice
- 1 medium onion - diced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried parsley
- 2 tablespoons Worcestershire sauce
- 1 large egg
- 2 10-oz cans of tomato soup - (I used Campbell’s)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Carefully remove approximately 15-18 leaves from the cabbage.
- Fill a large stockpot with water and bring to a boil. Place the cabbage leaves in the boiling water and simmer until softened, about 30 seconds to a minute. Set the cooked cabbage leaves aside.
- While the cabbage is simmering, combine the ground beef, rice, onion, seasonings, and egg, mixing well.
- Open one can of tomato soup and pour it into the bottom of a 9x13 inch baking dish, then use a large spoon to spread it around.
- Once the cabbage leaves have cooled, fill each cabbage leaf with about ½ cup of the meat and rice mixture. Roll the cabbage leaf end over the meat mixture, fold the sides of the cabbage leaf in, and then roll completely closed.
- Place the rolled cabbage rolls seam side down in the prepared baking pan and repeat with all the leaves and meat mixture.
- Pour the second can of tomato soup over the prepared cabbage rolls.
- Cover with foil and bake for 90 minutes.
Notes
- Try these with a mixture of ground beef and ground pork or ground turkey!
- If your cabbage rolls are not staying rolled, try stuffing them with a little less meat mixture to make sure stay closed.
- Turn this into a freezer meal: prepare the cabbage rolls in an aluminum foil tray and freeze. When ready to serve, simply thaw in the fridge overnight and bake according to the recipe.
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
Tee
Monday 3rd of July 2023
Actually picked this recipe because it taught me a new word. Thank you. Simplicity of recipe and reading reviews was a “happy cooking!” Thank you for your post
Lynne
Monday 3rd of April 2023
how does the rice get done? when I made these years ago mine was still hard so I have switched to instant rice
Janey
Monday 23rd of January 2023
I made this exactly as the recipe I got 15 cabbage rolls and they were beautiful and delicious! Definitely a favorite for me 😊
Kate
Tuesday 24th of January 2023
Thanks so much, Janey!! These cabbage rolls are a favorite for me too.
Julie Ellenwood
Thursday 10th of March 2022
I made this almost, as the recipe says. I had a smaller cabbage, so the leaves were a challenge and made smaller cabbage rolls. But we go solely on taste and they will be a family FAV from now on. BUT.... I only used about 3/4 of the tomato soup in the bottom of the baking dish and substituted for a can of fire roasted tomatoes, and spooned them on top and added diced garlic.
Sylvia Klassen
Thursday 16th of December 2021
This is very close to my mother's recipe. Thanks for sharing. One thing my mother did was make the rolls in a roaster with a lid. She would use all the small pieces of cabbage to cover the cabbage rolls instead of tinfoil. Just wondering if you dilute the tomato soup with some water? Thanks.
Kathy
Sunday 17th of September 2023
@Kate, I made according to ingredients but only got 9 cabbage rolls using a 1/2 cup measure . I did Cook my rice first and only used about a cup of it after cooking, not sure what happened, but I'm still happy with results because I didn't need 15-18 cabbage rolls! Thanks! Kathy
Kate
Tuesday 21st of December 2021
I don't add water to the tomato soup, but you definitely can if you want a thinner (less tomato-ey) sauce. Covering with cabbage leaves is such a great idea!! I've never heard that, will definitely try it!