Name: Stuffed Cabbage Rolls - Golubtsi
Prep time: 1 h 30 min
Cook time: 2 h
Total time: 3 h 30 min
Cuisine: Ukrainian
Ingredients: 1 ½ cups short-grain rice; 1 ½ cups water; 2 tsp Better than Bouillon; 1 large head cabbage (about 3.5 lbs); 1.5 lbs ground beef (or turkey, chicken); 1 cup diced onion (about 1 medium onion); ¾ cup shredded carrots (about 1 carrot); 2 tsp ground mustard; 1 Tbsp chopped dill; ½ tsp dried garlic; 1 Tbsp dried green onion or 3-4 chopped fresh green onion stems; 1 Tbsp Johnny’s Garlic Spread seasoning (optional); ¼ cup light olive oil; ½ Tbsp kosher salt; 1 tsp black pepper; 1 ½ cups broth or 1 ½ cups hot water + 1 tbsp Better than Bouillon; 2 Tbsp tomato paste; ½ tsp salt; 2 Tbsp neutral oil (such as light olive oil)

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Why You’ll Love This Recipe

You’ll love these cabbage rolls for their rich, hearty filling and soft, melt-in-your-mouth cabbage. The blend of seasoned meat and rice wrapped in cabbage and simmered in a tomato-infused broth creates a satisfying, wholesome meal that’s perfect for family dinners or batch cooking.

Ingredients

For the Rice:

1 ½ cups short-grain rice
1 ½ cups water
2 tsp Better than Bouillon

For the Stuffing:

1 large head cabbage (about 3.5 lbs)
1.5 lbs ground beef (or turkey, chicken)
1 cup diced onion (about 1 medium onion)
¾ cup shredded carrots (about 1 carrot)
2 tsp ground mustard
1 Tbsp chopped dill
½ tsp dried garlic
1 Tbsp dried green onion or 3-4 chopped fresh green onion stems
1 Tbsp Johnny’s Garlic Spread seasoning (optional)
¼ cup light olive oil
½ Tbsp kosher salt
1 tsp black pepper

For the Cooking Liquid:

1 ½ cups broth or 1 ½ cups hot water + 1 tbsp Better than Bouillon
2 Tbsp tomato paste
½ tsp salt

To Drizzle on Top:

2 Tbsp neutral oil (such as light olive oil)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cabbage

Remove outer leaves and core the cabbage.
Soften leaves by microwaving wrapped in plastic wrap for 3–4 minutes or boiling whole cabbage in water, removing leaves as they soften.
Cut out the tough central vein from each leaf.
Cut large leaves into quarters, about the size of your palm. Set aside.

Cook the Rice

Rinse rice until water runs clear.
Cook rice in broth or hot water with Better than Bouillon until water is absorbed (about 10 minutes). Fluff and cool.

Sauté Vegetables

Sauté diced onions in olive oil until golden (about 10 minutes).
Add shredded carrots, cover, and cook on low heat for another 10 minutes. Cool slightly.

Make the Filling

In a large bowl or stand mixer, combine ground meat, cooked rice, sautéed vegetables, seasonings, herbs, salt, and pepper.
Mix gently until evenly combined.

Roll the Cabbage Rolls

Layer bottom of a large pot with cabbage leaves.
Place a tablespoon of filling in the center of each leaf.
Fold sides in and roll up tightly.
Arrange rolls seam-side down in the pot in layers, filling no more than ¾ of the pot.

Prepare Cooking Liquid

Mix broth or water with Better than Bouillon, tomato paste, and salt.
Pour over cabbage rolls until liquid reaches just below the top layer.
Drizzle oil over the top and cover with cabbage leaves to prevent burning.

Cook

Oven: Preheat to 300°F. Bring pot to boil on stove, then transfer to oven. Bake covered for 1.5–2 hours until tender and cooked through.
Pressure Cooker: Cook on low pressure for 35 minutes, allow natural release 15–20 minutes, then release remaining pressure.

Serve

Remove top cabbage leaves.
Gently loosen rolls by shaking pot side to side.
Serve warm with sour cream and beet horseradish relish if desired.

Servings and Timing

Makes about 55–60 rolls, serving 6 people generously. Prep time: 1 hour 30 minutes. Cook time: 2 hours. Total time: 3 hours 30 minutes.

Variations

Substitute meat with turkey or chicken for a lighter version.
Add chopped mushrooms or herbs for extra flavor.
Serve with mashed potatoes or crusty bread.
Spice up filling with paprika or chili flakes.
Use homemade tomato sauce instead of broth and tomato paste for richer flavor.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on stovetop or microwave. Cabbage rolls freeze well—freeze before cooking and thaw overnight before preparing.

FAQs

Can I use pre-cooked rice?

Yes, just reduce the cooking time accordingly.

What if I don’t have Better than Bouillon?

Use store-bought broth or stock instead.

Can I make these gluten-free?

Yes, ensure seasonings and broth are gluten-free.

How do I soften cabbage leaves without microwave?

Boil whole cabbage, removing softened leaves as you go.

Can I freeze unbaked cabbage rolls?

Yes, freeze assembled rolls before cooking.

What’s the best way to prevent rolls from falling apart?

Don’t overfill leaves and roll tightly.

How long do cabbage rolls last refrigerated?

Up to 4 days in airtight containers.

Can I use other greens?

Collard greens or Swiss chard work as alternatives.

What’s a good side dish?

Mashed potatoes, sour cream, or a fresh salad complement well.

Can I make the filling vegetarian?

Replace meat with lentils or mushrooms and adjust seasonings.

Conclusion

Stuffed Cabbage Rolls (Golubtsi) are a comforting and satisfying meal full of traditional flavors. With tender cabbage wrapped around a savory meat and rice filling, cooked slowly in a rich tomato broth, this recipe is perfect for family dinners, batch cooking, or meal prep. Enjoy this hearty Ukrainian classic anytime you crave wholesome, homemade comfort food.

Stuffed Cabbage Rolls – Golubtsi

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This classic Ukrainian recipe features tender cabbage leaves stuffed with a flavorful mixture of ground meat, rice, and vegetables, cooked slowly in a savory tomato broth. The rolls are buttery on the outside and juicy on the inside—ultimate comfort food you can make ahead!

Author: Amy
Prep Time: 1 hour 30 minutes
Cook Time: 2 hours
Total Time: 3 hours 30 minutes
Yield: 55–60 rolls (6 generous servings)
Category: Main Dish
Method: Baking or Pressure Cooking
Cuisine: Ukrainian
Diet: Low Fat

Instructions

Prepare the Cabbage: Remove outer leaves and core the cabbage. Soften leaves by microwaving wrapped in plastic wrap for 3–4 minutes or boiling whole cabbage in water, removing leaves as they soften. Cut out the tough central vein from each leaf. Cut large leaves into quarters, about the size of your palm. Set aside.
Cook the Rice: Rinse rice until water runs clear. Cook rice in broth or hot water with Better than Bouillon until water is absorbed (about 10 minutes). Fluff and cool.
Sauté Vegetables: Sauté diced onions in olive oil until golden (about 10 minutes). Add shredded carrots, cover, and cook on low heat for another 10 minutes. Cool slightly.
Make the Filling: In a large bowl or stand mixer, combine ground meat, cooked rice, sautéed vegetables, seasonings, herbs, salt, and pepper. Mix gently until evenly combined.
Roll the Cabbage Rolls: Layer bottom of a large pot with cabbage leaves. Place a tablespoon of filling in the center of each leaf. Fold sides in and roll up tightly. Arrange rolls seam-side down in the pot in layers, filling no more than ¾ of the pot.
Prepare Cooking Liquid: Mix broth or water with Better than Bouillon, tomato paste, and salt. Pour over cabbage rolls until liquid reaches just below the top layer. Drizzle oil over the top and cover with cabbage leaves to prevent burning.
Cook: Oven – Preheat to 300°F. Bring pot to boil on stove, then transfer to oven. Bake covered for 1.5–2 hours until tender and cooked through. Pressure Cooker – Cook on low pressure for 35 minutes, allow natural release 15–20 minutes, then release remaining pressure.
Serve: Remove top cabbage leaves. Gently loosen rolls by shaking pot side to side. Serve warm with sour cream and beet horseradish relish if desired.