Stuffed Cabbage Rolls, known as ‘Holubtsi’ or ‘Golubtsi’ in Eastern Europe, are a quintessential comfort food. They consist of tender cabbage leaves carefully wrapped around a flavorful filling, typically a blend of ground meat (often pork, beef, or a mix), rice, and finely diced vegetables like onions and carrots. These savory parcels are then slow-baked to perfection in a rich sauce, which can vary from a simple broth to a robust tomato sauce or even a creamy mixture. It’s Ukrainian comfort food at its absolute best!

While the concept of stuffed cabbage leaves is widespread across many cultures, including Romanian, Polish, and Russian cuisines, they all share that fundamental, soul-warming essence. The regional variations often come down to the specific spices, the type of meat, and most notably, the sauce. Ukrainians and Russians frequently cook them in a tangy tomato sauce or a savory broth, sometimes even incorporating heavy cream for a richer finish. The filling remains relatively consistent with rice and meat, complemented by sautéed carrots and onions.

When it comes to seasoning, bay leaves are truly the secret ingredient, imparting that distinct, aromatic taste so characteristic of European comfort dishes. Fresh dill is another beloved herb that adds a wonderful layer of flavor. This casserole becomes incredibly aromatic as it bakes, filling your home with an irresistible fragrance – just wait until it’s finished! And, of course, no Ukrainian cabbage roll experience is complete without a generous dollop of cool, tangy sour cream on top.

Cabbage leaves, especially from a fresh head, are naturally firm and rigid, making them difficult to roll. This is why proper pre-cooking in boiling water is an essential step to achieve the tender, pliable leaves needed for perfect cabbage rolls. While the idea of boiling a head of cabbage might seem straightforward, a few key techniques ensure the best results:

1. Core the Cabbage: Begin by carefully removing the tough bottom stem or core from the head of cabbage. This makes it easier for the heat to penetrate and for the leaves to detach.
2. Bring Water to a Rolling Boil: Use a large pot filled with enough water to fully submerge the cabbage. Add a pinch of salt to the water for flavor.
3. Boil and Detach in Stages: Place the whole cored head of cabbage into the vigorously boiling water. Cover the pot and allow it to boil for about 5 minutes initially.
4. Repeat as Needed: After the first 5 minutes, carefully remove the outermost 3-4 leaves that have loosened and softened. Place them aside to cool. Recover the pot and repeat the boiling process in shorter increments, typically 2-3 minutes each time, until all usable leaves have softened and detached. This method prevents overcooking the inner leaves while ensuring the outer ones are tender.

It’s crucial to find the right balance: overcooked leaves can become too flimsy and tear easily during rolling, while undercooked leaves will be thick, rigid, and difficult to work with. You’ll know the leaves are ready when they become slightly translucent and take on a duller, softer green hue. They should be flexible but still sturdy enough to hold the filling.

This traditional cabbage roll recipe truly shines with a rich, tomato-based sauce. My personal preference, and what I used here, is my homemade Marinara Sauce that I had canned. Its robust flavor perfectly complements the meat and rice filling. However, my mother-in-law often opts for a smooth-style pasta sauce, especially one flavored with mushrooms, which adds another layer of earthy richness.

The beauty of using a pre-flavored pasta sauce is its convenience – you can often pour it directly over the rolls without much additional fuss. If you’re using plainer options like V8 vegetable juice, canned diced tomatoes, or tomato paste (diluted with water or broth), you’ll want to enhance the flavor with extra spices and seasonings. Consider adding garlic powder, onion powder, a pinch of sugar to balance acidity, a splash of Worcestershire sauce, or even a dash of red wine for depth. Taste and adjust to your preference!

For those who prefer a different flavor profile, or want to experience another classic variation, you might consider a creamy sauce. My Easy Cabbage Rolls recipe, for instance, offers a delicious alternative with a heavy cream-based sauce. Experimenting with different sauces allows you to discover your own favorite version of this versatile dish.

Absolutely! Cabbage rolls are an excellent make-ahead dish, perfect for entertaining or preparing a comforting meal for a busy week. My mother-in-law frequently prepares them the day before a gathering. Simply assemble and roll the cabbage rolls as directed in the recipe, then neatly stack them into your baking dish. Cover the dish tightly and refrigerate until you’re ready to bake. The tomato sauce should only be poured over the rolls right before they go into the oven to ensure optimal texture and prevent the rolls from becoming soggy.

Yes, cabbage rolls freeze exceptionally well, making them ideal for meal prep and having a ready-to-bake comfort food on hand. However, there’s a crucial tip to remember: it’s best to freeze them uncooked and without the sauce. The reason for this is the high water content in cabbage leaves. If frozen in their sauce, they tend to release excess water upon thawing, resulting in a watery, less flavorful sauce and potentially mushy rolls. Uncooked, filled rolls that are later baked in fresh sauce maintain their texture and taste much better.

How To Freeze Cabbage Rolls: Prepare the filling and roll the cabbage leaves as per the recipe instructions. Arrange the filled cabbage rolls neatly into a disposable foiled baking pan or a freezer-safe container. Cover tightly with plastic wrap and then aluminum foil to prevent freezer burn. Label with the date and freeze for up to 3 months.

To Bake From Frozen: When you’re ready to enjoy them, first thaw the frozen rolls completely in the refrigerator overnight. Once thawed, transfer them to your baking dish if they’re not already in one. Top with bay leaves as specified in the recipe. Dilute your tomato sauce with water (as instructed in step 6 of the recipe) and pour it evenly over the rolls. Cover the dish and bake at 370°F (190°C) for the full 2 hours, or until thoroughly heated through and tender.

Absolutely! Freezing prepared cabbage leaves is a fantastic time-saving hack, especially if you’re planning to make a large batch of cabbage rolls or want to have the leaves ready for future use. In fact, many find that thawed frozen cabbage leaves are even easier to work with than fresh ones, as the freezing process naturally breaks down some of the cell walls, making them more pliable.

To do this, simply cook and soften the whole cabbage leaves in boiling water exactly as directed in the recipe’s instructions (steps 1-2). Once they are tender, allow them to cool completely. You can then trim any thick stems and cut the larger leaves into appropriate pieces for rolling. Stack these prepared leaves and pack them tightly into gallon-sized freezer bags, removing as much air as possible before sealing. Label and freeze. When you’re ready to make cabbage rolls, simply thaw the desired amount of leaves in the refrigerator or at room temperature, and they’ll be perfectly ready for filling.

Cabbage Rolls:

How To Make Cabbage Rolls:

• In a medium saucepan, combine the uncooked rice and 1 1/2 cups of water. Bring to a boil, then immediately remove from heat, cover tightly, and allow to sit for 5 minutes. This partially cooks the rice, preparing it for the filling.
• Meanwhile, grate the carrots and finely chop the onion. In a skillet, heat the olive oil over medium heat. Add the grated carrots and chopped onion and fry until softened and lightly browned, about 8 minutes. This step enhances their sweetness and flavor for the filling.
• Prepare the cabbage leaves: Carefully remove the core from the head of cabbage. Bring a large pot of water to a rolling boil. Place the cored cabbage into the boiling water, cover, and boil for 5 minutes. Then, using tongs, carefully remove the outer leaves that have loosened. Return the cabbage to the pot and repeat this process in 3-minute increments until you have enough tender leaves for rolling.
• In a large mixing bowl, combine the partially cooked rice, the fried carrot and onion mixture, ground pork, salt, and ground black pepper. Mix everything thoroughly with your hands until well combined. Set the filling aside.
• To assemble the rolls: Trim any thick, fibrous stems from the cabbage leaves. If leaves are very large, cut them in half. Place a heaping tablespoon (or more, depending on leaf size) of the meat and rice filling onto each cabbage leaf. Fold in the sides of the leaf, then roll it up from the bottom (stem end) to create a neat parcel. Place each rolled cabbage roll seam-side down into a large baking dish.
• Evenly spread the bay leaves over the top of the assembled cabbage rolls in the baking dish. In a separate bowl, dilute the pasta sauce with the remaining 1 1/2 cups of water. Pour this mixture generously over all the cabbage rolls, ensuring they are well covered.
• Cover the baking dish tightly with aluminum foil or a lid. Bake in a preheated oven at 370°F (190°C) for 2 hours, or until the cabbage is very tender and the filling is cooked through. Serve hot, traditionally garnished with fresh dill and a dollop of sour cream. Enjoy this comforting Ukrainian classic!

To Freeze: To prepare for future meals, place any filled (uncooked) rolls into a disposable foil pan or freezer-safe container. Cover tightly and freeze without the sauce. To bake from frozen, thaw the rolls completely in the refrigerator. Then, add the diluted tomato sauce and bay leaves as per the recipe, and proceed with baking for 2 hours.

Nutrition per serving