Classic Stuffed Cabbage Rolls (Golubtsi)
Traditional dish · Eastern European
Tender cabbage leaves filled with a savory mixture of ground meat and rice, simmered in a rich tomato-based sauce. A comforting and traditional dish.
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Ingredients
- Large green cabbage1 head
- Ground beef1 lb
- Ground pork1/2 lb
- White rice, uncooked1/2 cup
- Onion, finely chopped1 medium
- Garlic, minced2 cloves
- Tomato sauce24 oz
- Beef broth1 cup
- Brown sugar1 tbsp
- Worcestershire sauce1 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
Core the cabbage and boil in a large pot of salted water for 5-10 minutes, until leaves are pliable. Carefully remove leaves and set aside.
- 3
In a large bowl, combine ground beef, ground pork, uncooked rice, chopped onion, minced garlic, salt, and pepper. Mix well.
- 4
Lay a cabbage leaf flat, remove the thickest part of the stem. Place about 1/2 cup of the meat mixture onto the leaf. Fold the sides over the filling, then roll up tightly from the stem end.
- 5
Repeat with remaining cabbage leaves and filling.
- 6
In a large oven-safe pot or Dutch oven, combine tomato sauce, beef broth, brown sugar, and Worcestershire sauce. Stir well.
- 7
Arrange the stuffed cabbage rolls seam-side down in the pot, packing them snugly.
- 8
Cover the pot and bake for 1.5 to 2 hours, or until cabbage is very tender and filling is cooked through.
- 9
Serve hot, spooning extra sauce over the rolls.
