Golubtsi Recipe (Easy Russian Stuffed Cabbage) (2024)

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Whether you call these golubtsi, golabki, golumpki, or simply Stuffed Cabbage Rolls, you're going to love this classic Eastern European dinner. This recipe is the perfect combination of beef, rice, cabbage baked in a tasty tomato sauce. Hearty, delicious, and full of healthy ingredients!

Golubtsi Recipe (Easy Russian Stuffed Cabbage) (1)

Not to get allfood-blogger-life-story on you, but homemade cabbage rolls was something my grandma made when we were growing up. It is such a hearty, satisfying meal that I absolutely missed from childhood, so I had to recreate it and share the recipe with you.

Even if you're not typically a fan of cabbage, this golubtsi recipe is worth trying. It is absolutely different than the plain, mushy boiled cabbage we all eat once a year for St. Patrick's day.

This recipe is full of flavor, thanks for a special seasonings added to the beef and rice filling. The way that the cabbage holds in the beef and rice and other ingredients is perfect and has such a great flavor and texture.

Related recipe:Cabbage and Kielbasa Stir Fry

Golubtsi Recipe (Easy Russian Stuffed Cabbage) (2)

Ingredients:

  • 1 large head of cabbage (approximately 15-18 leaves)
  • 1 ½ pounds ground beef
  • ¾ cup uncooked white rice
  • 1 medium onion, diced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 tablespoon dried parsley
  • 2 10-oz cans of tomato soup (I used Campbell’s)
  • 1 large egg

You'll also need:

Golubtsi Recipe (Easy Russian Stuffed Cabbage) (3)

Related recipe:Sauteed Cabbage with Bacon

How to make homemade cabbage rolls:

Step 1: Preheat the oven to 350 degrees Fahrenheit.

Step 2: Carefully remove approximately 15-18 leaves from the cabbage.

Step 3: Fill a large stockpot with water and bring it to a boil. Place the cabbage leaves in the boiling water and simmer until softened, about 30 seconds to a minute. You might need to do this in a few batches. Set the cooked cabbage leaves aside.

Golubtsi Recipe (Easy Russian Stuffed Cabbage) (4)

Step 4: While the cabbage is simmering, combine the ground beef, rice, onion, seasonings, and egg, mixing well. It is OK to overmix this mixture, it should be like a thick paste.

Golubtsi Recipe (Easy Russian Stuffed Cabbage) (5)

Step 5: Open one can of tomato soup and pour it into the bottom of a 9x13 inch baking dish, then use a large spoon to spread it around.

Step 6: Once the cabbage leaves have cooled, fill each cabbage leaf with about ½ cup of the meat and rice mixture. Roll the cabbage leaf end over the meat mixture, fold the sides of the cabbage leaf in, and then roll completely closed.

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Step 7: Place the rolled cabbage rolls seam side down in the prepared baking pan and repeat with all the leaves and meat mixture.

Step 8: Pour the second can of tomato soup over the prepared cabbage rolls.

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Step 9: Cover with foil and bake for 90 minutes.

Related recipe:Cabbage Fritters

Tips for making cabbage rolls

  • Make certain to let the cabbage rolls cool before filling them.
  • If you prefer a suuuper soft rice inside your cabbage rolls, you can pre-cook the rice for about 10 minutes before mixing it with the ground beef.
  • If you can't get the cabbage leaves to stay closed once they are rolled up, you might have too much filling inside. Take a little bit out and try again.
  • Make certain to put the seams down on the cabbage rolls so that they bake and stay closed. Otherwise, all the goodness will spill out into the pan.... but even if the goodness spills out, it is absolutely delicious all mixed in with the tomato sauce!

Golubtsi Recipe (Easy Russian Stuffed Cabbage) (8)

Related recipe:Chicken and Wild Rice Casserole

Ground beef substitutions for stuffed cabbage

I love subbing out half of the ground beef for ground pork or ground turkey. These cabbage rolls can be made with just ground turkey, ground pork, or ground lamb instead of beef.

What side dishes go well with homemade cabbage rolls

We love sopping up the sauce with some bread - try making a homemade baguette or toasting whole wheat bread. If you want to add a traditional Eastern European salad to your meal, try making this Russian Beet Salad as a starter.

However you decide to serve this homemade cabbage roll recipe,please take a picture and tag me on INSTAGRAM or FACEBOOK. You can find me at @babaganoshblog on both. I love seeing your creations!

Why are my cabbage rolls tough?

If the texture of your cabbage rolls are tough, it just means that you need to cook them for a little bit longer. They shouldn't have a chew to them at all once they're cooked all the way through.

Related recipe:Draniki (Russian Potato Fritters)

Can I freeze cabbage rolls?

You sure can freeze cabbage rolls! The key is to freeze them before you cook them in the oven. Just cover and add to your freezer. When you're ready to cook, let them thaw overnight in the fridge, then cook according to the recipe.

How long can cabbage rolls stay in the fridge?

Leftover stuffed cabbage rolls need to be eaten within 3 days to make sure that they're still fresh and delicious. But they never really last that long anyway! 🙂

Don’t miss these other recipes using cabbage:

  • Sweet and Sour Cabbage Stir Fry with Pork
  • Crunchy Soba Noodle and Red Cabbage Stir Fry

Other Eastern European recipes to try:

  • Syrniki
  • Air fryer kielbasa
  • Zapekanka
  • Fried cauliflower
  • Buttermilk blini

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Golubtsi Recipe (Easy Russian Stuffed Cabbage) (9)

Print Recipe

4.85 from 44 votes

Homemade Cabbage Rolls

This is my absolute favorite golubtsi recipe (stuffed cabbage). Just a few minutes of prep and hands-on time, then the cabbage rolls are baked in a delicious tomato sauce until perfection!

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Dinner

Cuisine: Eastern European, Polish, Russian, Ukrainian

Servings: 4

Author: Kate

Ingredients

  • 1 large cabbage - (you'll need approximately 15-18 leaves)
  • lb ground beef
  • ¾ cup uncooked white rice
  • 1 medium onion - diced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon dried parsley
  • 2 tablespoons Worcestershire sauce
  • 1 large egg
  • 2 10-oz cans of tomato soup - (I used Campbell’s)

Special equipment

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.

  • Carefully remove approximately 15-18 leaves from the cabbage.

  • Fill a large stockpot with water and bring to a boil. Place the cabbage leaves in the boiling water and simmer until softened, about 30 seconds to a minute. Set the cooked cabbage leaves aside.

  • While the cabbage is simmering, combine the ground beef, rice, onion, seasonings, and egg, mixing well.

  • Open one can of tomato soup and pour it into the bottom of a 9x13 inch baking dish, then use a large spoon to spread it around.

  • Once the cabbage leaves have cooled, fill each cabbage leaf with about ½ cup of the meat and rice mixture. Roll the cabbage leaf end over the meat mixture, fold the sides of the cabbage leaf in, and then roll completely closed.

  • Place the rolled cabbage rolls seam side down in the prepared baking pan and repeat with all the leaves and meat mixture.

  • Pour the second can of tomato soup over the prepared cabbage rolls.

  • Cover with foil and bake for 90 minutes.

Notes

  • Try these with a mixture of ground beef and ground pork or ground turkey!
  • If your cabbage rolls are not staying rolled, try stuffing them with a little less meat mixture to make sure stay closed.
  • Turn this into a freezer meal: prepare the cabbage rolls in an aluminum foil tray and freeze. When ready to serve, simply thaw in the fridge overnight and bake according to the recipe.

Nutrition

Calories: 616kcal (31%) | Carbohydrates: 37g (12%) | Protein: 35g (70%) | Fat: 35g (54%) | Saturated Fat: 14g (70%) | Trans Fat: 2g | Cholesterol: 162mg (54%) | Sodium: 529mg (22%) | Potassium: 806mg (23%) | Fiber: 4g (16%) | Sugar: 5g (6%) | Vitamin A: 188IU (4%) | Vitamin C: 43mg (52%) | Calcium: 110mg (11%) | Iron: 5mg (28%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

Golubtsi Recipe (Easy Russian Stuffed Cabbage) (2024)

FAQs

Why is my stuffed cabbage tough? ›

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

Why is stuffed cabbage good for you? ›

Like its relatives, cabbage is high in anti-cancer and detoxifying sulfur-containing compounds. It is also very high in vitamins K and C and a good source of beta-carotene.

How many days is stuffed cabbage good for? ›

Do you want to eat the stuffed cabbage in the next week? If so, place them in the refrigerator. The stuffed cabbage will stay fresh for up to 1 week. If not, place them in the freezer.

Why do you put baking soda in cabbage? ›

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

How do you keep cabbage crisp when cooking? ›

Once people started roasting them at a high heat, perhaps with a little extra salt and fat (like bacon), it was a game-changer. You can also try slicing cabbage thin and sautéing it to maintain some of its crunchy texture.

Is it better to boil or freeze cabbage for cabbage rolls? ›

If you want to make stuffed cabbage leaves, you don't have to cook the leaves to make them pliable. It's a lot easier just to freeze the cabbage—an added benefit is it doesn't stink up your house.

What is the best type of cabbage for cabbage rolls? ›

Savoy cabbage is also known as Winter cabbage. The leaves are softer and a bit more pliable, so in the end, they wrap around the filling most beautifully.

What does eating cabbage everyday do to your body? ›

Cabbage, especially red cabbage, seems to raise levels of beta-carotene, lutein, and other heart-protective antioxidants. It also helps lower something called “oxidized” LDL, which is linked to hardening of the arteries. And since it eases inflammation, it can help prevent heart disease.

What does cabbage do to your gut? ›

May Help with Better Gut Health

As a natural source of dietary fiber, cabbage aids digestion and promotes regular bowel movements, reducing the risk of constipation. Furthermore, cabbage is a natural source of prebiotics, an indigestible fiber that acts as “fuel” for live and beneficial probiotics.

Why does cabbage cleanse you out? ›

Cabbage does double detox duty. Its diuretic properties help rid your body of excess liquid, carrying toxins along with it. Like other cruciferous veggies, cabbage is also sulfur-rich, helping your liver break down toxins so they can be more easily expelled.

What is the difference between Polish and Ukrainian cabbage rolls? ›

Recipes vary depending on region; northern Poles prefer a savory sauce, while Galicia, Hungary and Ukraine favor sweet-and-sour, for example.

How do you know when cabbage is done? ›

The cabbage is ready when a small paring knife inserted into the thickest part of the cabbage near the core slides through easily. Drain the water and return the pan to low heat. Continue to cook, uncovered, until any remaining moisture has evaporated.

Can you eat cooked cabbage after 7 days? ›

Cooked cabbage (all types): Store cooked cabbage in the fridge in an airtight container and use it within three to five days. You can also freeze cooked cabbage in an airtight container for up to 10 months. TIP: Once thawed, cooked cabbage will keep in the fridge for three to four days.

How to make cabbage less chewy? ›

But a simple treatment for raw cabbage — salting — makes it just a tad more tender and considerably more flavorful while preserving its distinctive crunch. When you salt any vegetable that has high water content, the salt draws out some of the water by simple osmosis.

Why are my cabbage rolls chewy? ›

Why are my cabbage rolls tough? after baking, then you either didn't parboil them them longer before rolling, or need to bake the rolls longer. If leaves are not pliable enough after parboiling for 1 minute, return them to simmering water another 1-2 minutes to desired softness.

What happens if you overcook cabbage? ›

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

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