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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!

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

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.

Nutrition

Find it online: https://chocolatecoveredamy.com/stuffed-cabbage-rolls-golubtsi/