There’s something magical about the way cabbage leaves transform into tender pockets of savory goodness when you make stuffed cabbage rolls. This recipe brings together seasoned ground beef, fluffy rice, and a tangy tomato sauce that slowly melds into pure comfort food. Whether you call them galumpki, sarma, or just plain cabbage rolls, this dinner is perfect for feeding a crowd or filling your fridge with satisfying leftovers for the week ahead.
These rolls take a bit of hands-on time to assemble, but the payoff is worth every minute. The gentle simmer allows the flavors to develop while the cabbage becomes melt-in-your-mouth tender. This is the kind of dinner that makes your kitchen smell incredible and brings everyone to the table asking what’s cooking.
Why You’ll Love This Stuffed Cabbage Roll Recipe
This dish delivers on so many levels. The combination of tender cabbage, savory meat filling, and slightly sweet tomato sauce creates a flavor balance that keeps you coming back for seconds. Each roll is a complete bite with protein, vegetables, and grains all wrapped together.
The recipe is surprisingly budget-friendly, stretching one pound of meat into a full dinner for six people thanks to the rice and cabbage. You can prep these rolls ahead and refrigerate them until you’re ready to cook, making weeknight dinner planning much easier. The leftovers actually improve after a day or two as the flavors continue to develop.
These rolls work beautifully for family dinners, potlucks, or meal prep sessions. Kids tend to enjoy the individual portions, and you can adjust the seasoning to suit different taste preferences. The recipe also freezes exceptionally well, so you can double the batch and stash some away for busy weeks.
Ingredients for Stuffed Cabbage Rolls
I always select a large, heavy cabbage head with tightly packed leaves for this recipe. The weight indicates freshness and the leaves will be sturdy enough to roll without tearing. Look for bright green color without brown spots or wilting edges.
For the Cabbage:
- 1 large head green cabbage
- Water for boiling
For the Filling:
- 1 lb ground beef (or beef and pork blend)
- 1 cup cooked rice, white or brown
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
For the Sauce:
- 1 can (15 oz) tomato sauce
- 1 cup beef or vegetable broth
- 1 tbsp brown sugar
- 1 tbsp lemon juice or apple cider vinegar
- Salt and pepper to taste
The ground beef works best when it has some fat content, around 85/15, which keeps the filling moist during the long cooking time. I prefer using a blend of beef and pork when available since the pork adds extra richness and tenderness to the filling. The rice must be fully cooked before mixing into the filling, otherwise it won’t soften properly inside the rolls.
For the sauce, I use regular tomato sauce rather than crushed tomatoes because it creates a smoother consistency. The brown sugar balances the acidity of the tomatoes while the lemon juice adds brightness. If you don’t have beef broth, vegetable broth works perfectly fine and keeps the recipe accessible.
How to Make Stuffed Cabbage Rolls
The key to easy rolling is getting those cabbage leaves soft enough to bend without breaking. I find that the boiling method gives you the most control over the softening process.
1. Soften the Cabbage Remove the tough core from the cabbage using a sharp knife, cutting deep enough to release the leaves. Bring a large pot of salted water to a rolling boil and submerge the entire cabbage head. After 3-4 minutes, the outer leaves will start to pull away easily. Use tongs to peel off each softened leaf and set it aside. Return the cabbage to the water and repeat until you have 12-14 usable leaves. Use a paring knife to carefully shave down the thick rib running through each leaf so it folds smoothly.
2. Prepare the Filling Combine the ground meat, cooked rice, diced onion, minced garlic, egg, salt, pepper, and paprika in a large bowl. Mix gently with your hands just until everything is evenly distributed. Overworking the meat makes it dense and tough, so stop as soon as you don’t see any separate pockets of ingredients. The mixture should hold together when squeezed but still feel slightly loose.
3. Roll the Cabbage Place one cabbage leaf on your work surface with the stem end closest to you. Spoon 2-3 tablespoons of filling onto the lower third of the leaf. Fold the bottom edge up over the filling, then fold in both sides and roll tightly toward the top of the leaf, similar to wrapping a burrito. Place each finished roll seam-side down. Don’t worry if a few leaves tear while you’re working, you can patch them with smaller leaf pieces.
4. Build the Sauce and Cook Whisk together the tomato sauce, broth, brown sugar, and lemon juice in a bowl. Tear up any leftover cabbage scraps and scatter them across the bottom of a large Dutch oven or heavy pot, this prevents the rolls from sticking and burning. Arrange the cabbage rolls snugly in the pot, seam-side down, stacking a second layer if needed. Pour the sauce over the rolls until they’re nearly covered. Bring to a simmer over medium heat, then reduce to low, cover, and cook for 75-90 minutes. The rolls are done when the cabbage is very tender and the filling reaches 165°F internally.
Watch the liquid level during cooking and add a splash of water or broth if it reduces too much. The sauce should stay saucy rather than thick. For oven cooking, cover the pot tightly with foil and bake at 350°F for 90 minutes.
What to Serve with Stuffed Cabbage Rolls
Sour Cream: A generous dollop on each serving is traditional and adds creamy richness that balances the tangy tomato sauce perfectly.
Crusty Bread: Fresh rye bread or a hearty sourdough loaf is ideal for soaking up the flavorful sauce. Butter the bread while it’s still warm for an extra treat.
Mashed Potatoes: Creamy mashed potatoes make this into an even heartier meal and provide a mild counterpoint to the savory rolls. The potatoes also help stretch the meal further for larger families.
Roasted Root Vegetables: Carrots, parsnips, and turnips roasted with olive oil and herbs add sweetness and additional vegetables to round out the plate.
Simple Green Salad: A crisp salad with a light vinaigrette cuts through the richness and adds freshness. Keep the dressing simple so it doesn’t compete with the main dish.
Pickled Vegetables: Pickled cucumbers, peppers, or mixed vegetables provide a bright, acidic contrast that cleanses the palate between bites.
Buttered Egg Noodles: Wide egg noodles tossed with butter and parsley are classic alongside cabbage rolls and catch any extra sauce beautifully.
Pro Tips & Variations
Freeze for Easy Prep: Skip the boiling step by freezing the whole cabbage head overnight. Thaw it completely the next day and the leaves will peel off easily and be perfectly pliable for rolling.
Make Ahead: Assemble the rolls up to 24 hours in advance, arrange them in your cooking pot, cover, and refrigerate. Pour the sauce over right before cooking. This makes dinner prep much faster on busy evenings.
Extra Flavor: Add a bay leaf or two to the sauce while cooking for deeper flavor. Remove them before serving. You can also stir in fresh dill or parsley during the last 10 minutes of cooking.
Vegetarian Version: Replace the ground meat with a mixture of cooked lentils and mushrooms. Add extra seasonings like smoked paprika and soy sauce to boost the umami flavor.
Turkey or Chicken: Lean ground turkey or chicken works well but add an extra tablespoon of olive oil to the filling since these meats are drier than beef.
Spicy Kick: Mix in red pepper flakes or diced jalapeño to the filling for heat, or use hot paprika instead of sweet.
Rice Alternatives: Swap the white rice for brown rice, quinoa, or even cauliflower rice for a lower-carb option. Just make sure whatever grain you use is fully cooked before mixing.
Storage & Reheating Tips
Store leftover cabbage rolls in an airtight container with their sauce for up to 4 days in the refrigerator. I find they taste even better on day two or three after the flavors have time to fully combine. Keep the rolls covered with sauce during storage to prevent them from drying out.
For reheating, use the stovetop method for best results. Place the rolls in a pot with their sauce, add a splash of water or broth if needed, cover, and warm over low heat for 15-20 minutes. The microwave works in a pinch but can make the cabbage slightly rubbery, so use 50% power and heat in short intervals.
These rolls freeze beautifully for up to 3 months. Cool them completely, then freeze in a covered baking dish or freezer-safe container with the sauce. Thaw overnight in the refrigerator before reheating. You can also freeze uncooked assembled rolls and cook them directly from frozen, just add an extra 30 minutes to the cooking time.
Common Questions
Can I use savoy cabbage instead of green cabbage? Yes, savoy cabbage works well and actually has more tender leaves that are easier to roll. The flavor is slightly milder and the texture is more delicate, but the cooking method stays the same.
What if my cabbage leaves keep tearing? Use two smaller leaves overlapped to create one rolling surface, or patch tears with pieces from damaged leaves. The rolls don’t need to look perfect since they’ll be covered in sauce during cooking.
Can I make these without rice? You can substitute cooked barley, bulgur, or even shredded potatoes for the rice. Some traditional versions use just meat with breadcrumbs as a binder, though you’ll need about 1/3 cup of breadcrumbs to replace the rice.
How do I know when they’re fully cooked? The cabbage should be very tender when pierced with a fork, and the internal temperature of the filling should reach 165°F. If you’re unsure, it’s better to cook them a bit longer since the extended cooking time only makes them more tender.
Can I use ground turkey to make this healthier? Ground turkey works fine but add 1-2 tablespoons of olive oil to the filling mixture since turkey is much leaner than beef. The rolls may be slightly less rich but still delicious.
This recipe makes a dinner that fills your home with the most wonderful aroma and delivers true comfort food satisfaction. The combination of tender cabbage, savory filling, and tangy sauce creates something special that improves with every bite. Give this a try on a weekend when you have a little extra time for the assembly, and you’ll have delicious dinners ready for days.
Authentic Stuffed Cabbage Rolls (Galumpki)
Ingredients
Equipment
Method
- Remove the core from the cabbage head. Bring a large pot of salted water to a boil and submerge the cabbage. After 3-4 minutes, use tongs to peel off softened outer leaves. Return cabbage to water and repeat until you have 12-14 leaves. Trim the thick rib from each leaf.
- In a large bowl, combine ground beef, cooked rice, diced onion, minced garlic, egg, salt, pepper, and paprika. Mix gently by hand until just combined.
- Place one cabbage leaf on work surface with stem end toward you. Add 2-3 tablespoons filling to lower third of leaf. Fold bottom edge over filling, fold in sides, and roll tightly. Place seam-side down. Repeat with remaining leaves and filling.
- Whisk together tomato sauce, broth, brown sugar, and lemon juice. Scatter leftover cabbage scraps in bottom of large Dutch oven. Arrange cabbage rolls seam-side down in pot.
- Pour sauce over rolls until nearly covered. Bring to simmer over medium heat, then reduce to low. Cover and cook 75-90 minutes until cabbage is very tender and filling reaches 165°F. Add water or broth if sauce reduces too much during cooking.
