Freeze the cabbage first: For an easier method, pop the whole head of cabbage in the freezer overnight. Thaw it, and the leaves will peel off effortlessly without any boiling!
Don’t overstuff: Too much filling can cause the rolls to burst. Aim for a golf-ball-sized portion of filling per roll.
Leftovers rule: The flavors deepen over time. Store in the fridge for up to 3 days and reheat in the oven for maximum deliciousness.
FAQ
Can I use jarred sauce? Absolutely. A jar of marinara sauce (about 24 oz) works perfectly if you’re short on time.
Why is my cabbage tough? The leaves were likely undercooked. Make sure they are pliable before rolling, or use the freezing method mentioned above.
Can I make these vegetarian? Yes, swap the meat for sautéed mushrooms and lentils and adjust the seasoning aggressively.
Serving Suggestions
Classic: Serve with creamy, garlicky mashed potatoes and roasted carrots.
Modern: Pair with a crisp apple-fennel salad for a fresh, contrasting crunch.
Polish Tradition: A side of chłodnik (cold beet soup) in the summer is a perfect pairing.
Grandma’s Gołąbki – Stuffed Cabbage Rolls
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 12 rolls
Ingredients
1 large green cabbage (core removed)
1.5 lbs ground beef (80/20)
½ small yellow onion, grated
4 garlic cloves, minced
1 tsp lemon zest
1 large egg, beaten
2 cups cooked rice
1 tsp kosher salt
½ tsp black pepper
Tomato Sauce:
1 tbsp olive oil
½ small yellow onion, grated
3 garlic cloves, minced
28 oz crushed tomatoes
½ cup water
1 tsp salt
¼ tsp black pepper
Garnish (optional):
Fresh dill or parsley
Sour cream
Instructions
Prep Cabbage: Boil cored cabbage for 10-15 minutes. Peel leaves and trim stems.
Make Filling: Combine all filling ingredients (ground beef, onion, garlic, lemon zest, egg, rice, salt, and pepper) in a large bowl.
Cook Sauce: Sauté onion and garlic in olive oil. Add tomatoes, water, salt, and pepper. Simmer for 15 minutes.
Assemble Rolls: Place 2-3 tbsp filling on each leaf. Fold sides, roll tightly. Arrange seam-side down in a baking dish.
Bake: Pour sauce over the rolls. Bake at 350°F for 50-60 minutes. Rest for 10 minutes, then garnish and serve.