Cabbage Rolls Recipe (Golubtsi with Rice and Beef)
Cabbage rolls recipe is a classic comfort food made with tender cabbage leaves wrapped around a flavorful filling of seasoned ground beef and rice, then slow-cooked in a rich tomato-based sauce.
This traditional Eastern European dish is hearty, wholesome, and perfect for family dinners or special occasions. With simple ingredients and cozy, homemade flavors, this cabbage rolls recipe deliver a satisfying meal that tastes even better the next day.
Why You’ll Love Cabbage Rolls Recipe
We love making classic recipes, and our cabbage rolls recipe is no exception. Here’s why this recipe stands out:
- Classic: cabbage rolls recipe is a classic dish in several Eastern European countries, including Ukraine and Poland. This recipe stays true to the original, packing it with flavors.
- Simple Ingredients: We use simple, easy-to-find ingredients like ground beef, cabbage, and rice, making it a budget-friendly recipe.
- Crowd-Pleaser: This cabbage rolls recipe is a hit with both kids and adults, making it a perfect family meal recipe.
- Make-Ahead: It can be made ahead of time and keeps well in the refrigerator, allowing the flavors to meld together.
Cabbage Rolls Recipe Key Ingredients
- Ground Beef – The main ingredient of our stuffed cabbage rolls recipe; ground beef provides a hearty and savory flavor, and a source of protein.
- Long Rice – Long white rice adds a unique texture to the cabbage rolls recipe, and it soaks up the flavors of the other ingredients beautifully.
- Tomato Paste and Sauce – We use organic tomato paste, ketchup, and sauce to give the cabbage rolls recipe a rich, tomatoey flavor.
- Salt and Garlic Salt – Seasonings like salt and garlic salt add a savory kick to the cabbage rolls recipe.
- Vegeta or Mr. Dash Seasonings – These seasonings add a unique, herbaceous flavor to the cabbage rolls recipe that sets them apart.
For a full list of ingredients and quantities, please check the recipe card at the end of this post.
How to Make Cabbage Rolls Recipe
Cook rice in a large pot of boiling water. Let it simmer with the lid on for 10-15 minutes. Drain, rinse, and set aside.
Peel off the top two leaves from the whole head of cabbage and cut out the core.
Place the head of cabbage in a pot of boiling water. Steam each leaf for 1-2 minutes and set aside in a covered glass bowl.
In a skillet, sauté onions in olive oil. Add shredded carrots and sauté for 5 minutes. Then add butter, ketchup, and tomato sauce.
Sauté for 2 minutes and add heavy cream. Simmer for 5 minutes and set aside.
In a large bowl, mix the drained rice with ground beef. Add the carrot and sauce mixture and all the seasonings. Mix well.
Trim off the thick center of each cabbage leaf. Place a portion of the rice and meat mixture onto each leaf and roll it up.
Arrange the first cabbage leaf at the bottom of a cooking pot (I prefer cast iron), a pan, or any baking dish. Place cabbage rolls with seam side down evenly and drizzle with tomato sauce. Place a few bay leaves around the rolls.
Add another layer of rolls and repeat the process. Lay the remaining smaller leaves on top and place pieces of butter on them.
Cook the cabbage rolls in a preheated oven at 350°F for 1 hour. Then reduce the heat to 250°F and cook for 3 more hours.
Remove the Golubsti from the oven and garnish with fresh dill or parsley and serve.
Cabbage Rolls Recipe Serving Suggestions
- This delicious cabbage rolls recipe is typically served with a dollop of sour cream and some chopped dill on top.
- Consider cooking some sautéed or roasted mixed vegetables for a heartier vegetable side.
- Cabbage rolls recipe is often served with Olivie salad.
Substitutions and Variations
This classic cabbage rolls recipe is a family favorite, but there’s always room for a personal touch. Here are a few ideas to make this dish your own:
- Meat: Feel free to substitute ground beef with ground turkey, chicken, or even ground soy or mushrooms for a vegetarian version of this classic dish.
- Rice: While the original recipe calls for long-grain rice, you can experiment with different types of rice or even grains like quinoa or cauliflower rice.
- Vegetables: You can add your favorite vegetables to the filling, like celery, bell peppers, or even chopped spinach. Just make sure to sauté them until they are soft.
- Spices: We recommend trying out different spices to make this dish your own. Our homemade Vegeta or Mr. Dash seasoning can be substituted with your favorite seasoning blends.
Frequently Asked Questions
The best cabbage for cabbage rolls recipe is a large, firm head of green cabbage. You want the leaves to be big enough to stuff and roll, and the head of cabbage should be fresh and free from blemishes.
Yes, you can use a different type of ground meat if you prefer. While traditional golubtsi is made with ground beef, you can also use ground pork, ground turkey, or even a plant-based ground meat substitute.
To prevent the cabbage rolls from burning, make sure to use a pot that is safe to be in the oven for a longer period of time. You can use a special, very thick metal pot that has no plastic on it, or a cast-iron pot. Also, lay out all the leftover and small leaves on the very last row of golubtsi to prevent the rolls from darkening or burning.
How to Store Cabbage Rolls Recipe
- Storing: After enjoying your cabbage rolls recipe, if you have any leftovers, you can store them in an airtight container. They will keep well in the refrigerator for up to 3-4 days.
- Freezing: If you’d like to store them for longer, you can freeze the cabbage rolls. Place them in a single layer in a freezer-safe bag or container. They can be frozen for up to 2 months.
- Thaw: When you’re ready to enjoy your frozen cabbage rolls, simply let them thaw in the refrigerator overnight.
- Reheating: You can reheat cabbage rolls in the microwave or on the stovetop. Heat them gently, just until warmed through.
Cabbage Rolls Recipe (Golubtsi with Rice and Beef)
Ingredients
- 1½ lbs. ground beef
- 2 large cabbage
- 2 cups long rice
- 3 large carrots
- 1 medium onion
- 4 oz. salted butter
- 2 cup organic tomato paste
- ¼ cup ketchup
- 1 cup heavy cream
- 1 tbsp. salt or to taste
- 1 tsp. garlic salt
- 1 tsp. Vegeta and Mrs Dash seasoning
- ½ tsp. ground black pepper (or to taste)
- 8 oz. organic tomato sauce
- 6 Bay leaves
- 2 tbsp. Olive oil for sautéing
Instructions
- Cook rice in a large pot of boiling water. Let it simmer with the lid on for 10-15 minutes. Drain, rinse, and set aside.
- Peel off the top two leaves from the whole head of cabbage and cut out the core.
- Place the head of cabbage in a pot of boiling water. Steam each leaf for 1-2 minutes and set aside in a covered glass bowl.
- In a skillet, sauté onions in olive oil. Add shredded carrots and sauté for 5 minutes. Then add butter, ketchup, and tomato sauce.
- Sauté for 2 minutes and add heavy cream. Simmer for 5 minutes and set aside.
- In a large bowl, mix the drained rice with ground beef. Add the carrot and sauce mixture and all the seasonings. Mix well.
- Trim off the thick center of each cabbage leaf. Place a portion of the rice and meat mixture onto each leaf and roll it up.
- Arrange the first cabbage leaf at the bottom of a cooking pot (I prefer cast iron), a pan, or any baking dish. Place cabbage rolls with seam side down evenly and drizzle with tomato sauce. Place a few bay leaves around the rolls.
- Add another layer of rolls and repeat the process. Lay the remaining smaller leaves on top and place pieces of butter on them.
- Cook the cabbage rolls in a preheated oven at 350°F for 1 hour. Then reduce the heat to 250°F and cook for 3 more hours.
- Remove the Golubsti from the oven and garnish with fresh dill or parsley and serve.
Notes
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This recipe was originally posted on December 21, 2015 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
Hello, can you freeze already cooked cabbage rolls? Thank you!!
Of course! Then let them thaw in the fridge before reheating it. 🙂
I made these Cabbage Rolls today, taste turned pretty good, but NOT the look. They looked raw, the same as I put them in the oven drizzled with tomatoe sauce, even though they were in the oven for 4 hours.
Your cabbage rolls look appetizing, brown orangish.
Oksana
That means your oven is not as strong as mine and you need to cook them until they are fully cooked and look like mine brown-orangish. Thanks for asking!
Hi Valya. Thank you for the recipe. Can i freeze the cabbage rolls?
Yes, you can. Thaw them in the fridge before baking.
If you reheat in oven, how many degrees and for how long?
Reheat Cabbage Rolls at 325 F. The time length will depend on how you’re gonna layer them out on a baking sheet. If you’re planning to lay them out in a single layer about 10 rolls then I would heat them for about 7 to 10 minutes.
Hi, How would do you reheat these?
There are many ways to reheat them. In the oven, toaster oven, on the stove top pan, etc…
Hi
I’m going to make these one the weekend (and I’m super excited!) but I’m a bit confused. What do you mean by “tomato sauce”? In Australia, tomato sauce is the same stuff as ketchup but as you also have ketchup in the recipe I’m not sure what to use for tomato sauce. What’s the difference?
Thanks
You can use tomato paste instead of sauce or just add extra ketchup if you don’t have the paste either. Let me know how you like it. 🙂
Hello! :)Thank you very much for this awesome recipe!! My mom and I made Golubtsi with Turkey meat, the day before thanksgiving.. oh they were sooo good!!!
I used tomato sauce not tomato paste, because I wasn’t sure where to put tomato paste and they were in the oven I think a little more than 3 and a half hours.. very good recipe!!! Thank you again!!!!!
I’m so glad to hear that you loved the recipe. I don’t make them very often just for major holidays and my kids cannot wait to enjoy them for this coming up Christmas. Thanks for sharing your experience with me! 🙂
Do i really need to keep them in the oven for 4 hours? Have you experimented with less time?
You can adjust cooking time if you don’t like golubtsi to be soft.
Did you put water before you put golubtsi in the oven?
Hi Luda. No I don’t. I put tomato sauce in between the cabbage roll layers. Then at the end I place some butter on top layer. Tomato sauce releases water, butter melts, it’s plenty of liquid. You don’t want to make golubtsi to watery. They do turn out pretty moist and soft. I hope this helps.
Wow thank you I will try I liked ??
I will try your way
Thank you God bless your family
You are very welcome! Enjoy! God’s blessings to you as well.
What’s a good side dish to go with golubtsi?
I personally like serving golubsit along side Olivie salad AND rye bread.
Just what I need, golubtsi recipe with beef 🙂 thank you!
You are very welcome! Enjoy!
Definetly will make them soon. I have never made golupzi always my mom mame or mom in law… so it is going to be my turn.. thank you for explaining that well…
how about potato golupzi you know like traditional urkainian food for Christmas eve…
Thank you. Let me know how they turn out for you.
Wow it looks very beautiful you can also check out my version on my blog! -Happy Cooking
Thank you Sveta! 🙂
Oh my goodness, these are so mouthwatering! Will have to make them soon. Great post!
Thank you Nadia! They are really good 🙂
I really want to try your golubci recipe, they look delicious.
Thank you Galina! I made double portion of it and it was gone in one day. 🙂
These look so delicious! You did a good job on explaining the steps! I am craving these now, hopefully I can make these sometime soon!
Thank you Katy! Golubtsi is a must have dish on our holiday table, so I thought I’ll share this recipe with all of my readers too. Not only us can enjoy this goodness during coming up holidays. 🙂