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.

Golubtsi Recipe (Easy Russian Stuffed Cabbage) (6)

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 45 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.

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

I used savoy cabbage because it has a beautiful texture and color, but feel free to use any white / green cabbages. You can also use nappa cabbage leaves as well! Make sure to dry out the leaves thoroughly. If there's lots of water on the cabbages, the filling won't stick and the roll will come apart.

How long does cabbage take to soften? ›

Step 1Cut cabbage into wedges or slice it thin. Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.

Why is my cabbage taking so long to cook? ›

The central vein in each leaf is tough, particularly on the outer leaves, so you may wish to cut this away, too, especially if you want to cook the cabbage quickly as this part is very dense and will take a long time.

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.

What is the tastiest cabbage? ›

Many people prefer savoy cabbage to regular cabbage because of its milder flavour and tender leaves. This is the perfect cabbage for using raw and thinly sliced in salads, stir-fries, or braised with butter. Savoy cabbage works nicely as a fresh and crunchy wrap – you can substitute it for rice paper or tortillas.

What is the healthiest cabbage to eat? ›

While both green and red cabbage are excellent sources of this potent antioxidant, red cabbage contains significantly more ( 2 , 22 ). One cup (89 g) of chopped red cabbage packs in 56% of the recommended intake for vitamin C, which is the same amount found in a small orange ( 22 , 23 ).

Can dogs have cabbage? ›

Cabbage. All varieties of cabbage are not only tasty to your dog, they are also very healthy. Cabbage helps your dog's digestive system and is good for their skin. It can cause flatulence (gas) in dogs, so remember to feed cabbage in small amounts, and introduce it into their diet slowly.

What to eat with stuffed cabbage? ›

What To Serve With Cabbage Rolls: 15 Complementary Sides Perfect For Meals!
  1. Produce. • 1 Asparagus, Roasted. • 1 Broccoli, Roasted. • 1 Eggplant. ...
  2. Canned Goods. • 1 Hungarian goulash. • 1 Russian cabbage soup. ...
  3. Bread & Baked Goods. • 1 Garlic bread.
  4. Frozen. • 1 Barley pilaf.
  5. Deli. • 1 German cucumber salad. • 1 Tex-mex quinoa salad.

Why do you freeze cabbage before making cabbage rolls? ›

Freezing breaks down the structure of the leaves, making them pliable and unlikely to crack or break when you pull them from the head or roll them for stuffing.

Why is cooked cabbage tough? ›

You're not cooking the right kind of cabbage

If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. The Savoy cabbage can be used as a substitute for green cabbage, just keep in mind that its leaves are a bit more tender than that of other cabbages.

What to do with tough cabbage? ›

When you salt any vegetable that has high water content, the salt draws out some of the water by simple osmosis. You don't want to salt lettuce in advance — it will wilt — but salting works wonders with cabbage. The shredded leaves become more tender, and their flavor grows more concentrated.

Why is my cabbage head not firm? ›

Inconsistent Watering:

Winter staples like cabbage, broccoli and cauliflower need a steady water supply to thrive and form a plump, compact head. Inconsistent watering can disrupt the development process and lead to loose or underwhelming heads. Cabbage, in particular, is sensitive to water fluctuations.

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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