Stuffed Cabbage Rolls, also known as Polish or Galumpkis, are a classic comfort food that will transport you straight to your grandmother’s kitchen. This hearty and flavorful dish consists of tender cabbage leaves stuffed with a savory mixture of ground beef, rice, and aromatic seasonings, all smothered in a rich tomato sauce.
Not only are Stuffed Cabbage Rolls delicious, but they are also a nutritious meal that is packed with protein, fiber, and essential vitamins and minerals. Plus, they are easy to make in large batches, making them a perfect meal prep option for busy weekdays or freezer-friendly for later.
In this blog post, we will be sharing our favorite recipe for Stuffed Cabbage Rolls. We will guide you through the process, step by step, so you can create this tasty dish in the comfort of your own home. So grab your apron and let’s get cooking!
- 1 head of cabbage
- 1 lb. ground beef
- 1 cup uncooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 egg, beaten
- 1 tsp. dried thyme
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1/2 cup water
- 2 tbsp. brown sugar
- 2 tbsp. cider vinegar
- 2 tbsp. Worcestershire sauce
Step by step recipe:
- Preheat the oven to 350°F.
- Bring a large pot of salted water to a boil. Remove the tough outer leaves of the cabbage and place the head of cabbage in the boiling water. Cook for about 5-7 minutes, or until the outer leaves are soft enough to pull off without tearing. Remove the cabbage from the pot and allow it to cool. Carefully remove 12-14 leaves and set them aside.
- In a large bowl, mix together the ground beef, uncooked rice, onion, garlic, egg, thyme, paprika, salt, and black pepper.
- Place about 1/4 to 1/3 cup of the beef and rice mixture on the center of each cabbage leaf. Roll up the leaf around the filling, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.
- In a separate bowl, mix together the diced tomatoes, tomato sauce, water, brown sugar, cider vinegar, and Worcestershire sauce.
- Spread a thin layer of the tomato mixture on the bottom of a large baking dish. Place the cabbage rolls seam-side down in the dish. Pour the remaining tomato mixture over the top.
- Cover the dish with aluminum foil and bake for 1 hour. Remove the foil and bake for an additional 15-20 minutes, or until the cabbage is tender and the filling is cooked through.
- Serve hot and enjoy!
Here are some tips for making stuffed cabbage rolls:
- Choose the right cabbage: Look for a cabbage with large leaves that are not too thick or tough. Napa cabbage or savoy cabbage are good options.
- Blanch the cabbage leaves: To make them easier to roll, blanch the cabbage leaves in boiling water for a few minutes until they are pliable. Then, immediately transfer them to an ice bath to stop the cooking process and retain their bright green color.
- Season the meat well: Season the meat mixture with salt, pepper, and other herbs and spices to give it plenty of flavor.
- Don’t overfill the rolls: It’s important not to overstuff the cabbage rolls, or they will burst during cooking. Use just enough filling to make a firm, compact roll.
- Choose the right pot: Use a deep, heavy pot with a tight-fitting lid for cooking the cabbage rolls. This will help to ensure that they cook evenly and don’t fall apart.
- Cook low and slow: To ensure that the cabbage rolls are tender and fully cooked, it’s best to cook them low and slow in a flavorful liquid. You can use a tomato-based sauce, broth, or a combination of the two.
- Let them rest: After the cabbage rolls are finished cooking, let them rest for at least 10 minutes before serving. This will help to set the flavors and make them easier to handle.