Stuffed Cabbage: A Timeless Comfort Food Loved Across Generations

If you’re craving a hearty, satisfying meal that brings together old-world flavor and homestyle warmth, stuffed cabbage might just be your perfect comfort dish. Known in various cultures by names like golabki (Polish), holishkes (Jewish), or sarma (Balkan), this dish is made of tender cabbage leaves wrapped around a savory filling of meat and rice, slow-cooked in a rich tomato sauce.

Whether you’re looking for a cozy winter recipe or a traditional dish to share at a family gathering, stuffed cabbage rolls are a delicious, budget-friendly option.

A Bit of History: Where Does Stuffed Cabbage Come From?

Stuffed cabbage has deep roots in Eastern European, Middle Eastern, and Mediterranean cuisines.

• In Poland, it’s called gołąbki, often served with mashed potatoes and tomato sauce.
• In Jewish cuisine, especially among Ashkenazi Jews, it’s called holishkes, often sweetened with raisins or brown sugar.
• In the Balkans, sarma is made with fermented cabbage and served during winter holidays.
• In Middle Eastern cooking, grape leaves are sometimes used instead of cabbage, and fillings often include cinnamon or pine nuts.

Each region has its own take, but they all share one thing in common: comfort, tradition, and love.

Why People Love Stuffed Cabbage

Stuffed cabbage is more than just a recipe — it’s a culinary hug. Here’s why it continues to be so popular:

• Hearty and filling: Packed with protein and grains, it’s a full meal in one roll.
• Budget-friendly: Uses simple, accessible ingredients.
• Meal prep friendly: Tastes even better the next day!
• Freezer-friendly: Great to make in batches and save for later.
• Family-approved: Kids and adults alike love it.

Best Stuffed Cabbage Recipe (Traditional Style)

Here’s a classic, no-fail recipe for traditional stuffed cabbage rolls in tomato sauce.

Ingredients

For the cabbage rolls:

• 1 large head of green cabbage
• 1 lb ground beef (or a mix of beef and pork)
• 1/2 cup uncooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional)

For the sauce:

• 1 can (28 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp sugar
• 1 tbsp vinegar or lemon juice
• Salt and pepper to taste
• 1/2 tsp thyme or oregano (optional)

Instructions

Step 1: Prepare the Cabbage

• Bring a large pot of water to a boil.
• Carefully remove the core of the cabbage and place the whole head in the water.
• Let it simmer until the outer leaves begin to soften, about 2–3 minutes.
• Remove leaves one by one with tongs and set aside. (You’ll need about 12-14 whole leaves.)

Step 2: Make the Filling

• In a large bowl, combine the raw ground beef, rice, onion, garlic, egg, salt, pepper, and paprika.
• Mix until just combined. Don’t overwork the meat.

Step 3: Assemble the Rolls

• Take one cabbage leaf and place about 2–3 tablespoons of filling at the center.
• Fold in the sides and roll up tightly like a burrito.
• Repeat with remaining leaves and filling.

Step 4: Make the Sauce

• In a saucepan, combine crushed tomatoes, tomato paste, sugar, vinegar, and spices.
• Simmer for 10 minutes, stirring occasionally.

Step 5: Bake

• Preheat oven to 350°F (175°C).
• Spread a little sauce at the bottom of a baking dish.
• Arrange cabbage rolls seam-side down.
• Pour the remaining sauce over the top.
• Cover with foil and bake for 1 hour. Remove foil and bake another 15–20 minutes.