Stuffed Cabbage Rolls (Golubtsi)

These stuffed cabbage rolls are soft cabbage leaves wrapped around a juicy beef and rice filling, slow-baked in a tomato broth until the edges turn golden. In Ukraine we call them holubtsi, and you might know them as golubtsi or simply cabbage rolls. One pot makes 55 to 60 little rolls, and they freeze beautifully. Rolling them goes faster than you’d think, and I’ll show you three easy ways to do it.

When it comes to cabbage rolls, we Eastern Europeans are picky. We know the difference between a dry, bland roll and the melt-in-your-mouth ones grandma used to make. I serve mine with sour cream and a spoonful of beet horseradish.

Golubtsi – Ukrainian Stuffed Cabbage Rolls

Every Eastern European family has its own cabbage rolls. In Ukrainian they’re holubtsi (голубці), in Russian golubtsi, and in Polish gołąbki. All three names come from the word for “little doves.”

Where I grew up in Ukraine, Romania was just miles away, and our cooking shows it. Romanians make tiny cabbage rolls called sarmale, and we make ours tiny too.

We fill them with beef, rice, and lots of golden onions and carrots, then cook them low and slow in a light tomato broth. The cabbage leaf turns paper-thin and melts into the filling, so each roll becomes one tender little bite. You won’t find thick layers of cabbage that peel right off the filling.

Ingredients for Stuffed Cabbage Rolls

It’s a short list of everyday ingredients. Amounts are in the recipe card at the bottom.

Cabbage Leaves

• Green cabbage: Pick a large, firm head that feels heavy in your hand – it has bigger, tighter leaves. Savoy cabbage works too; its leaves are softer and bend without cracking.

Cabbage Roll Filling

• Short-grain rice (like Calrose): Round rice is starchier, so it binds the filling as it cooks. Long-grain rice gives a looser filling.
• Broth or Better Than Bouillon: Cooking the rice in broth seasons it from the inside. I use Better Than Bouillon chicken base, so I can make it extra flavorful.
• Ground beef: 80/20 chuck keeps the rolls juicy, and I like grinding my own with a meat grinder attachment. Turkey, chicken, pork, or a mix work too; leaner meat makes a drier roll.
• Yellow onion and carrots: They add sweetness and keep the filling moist.
• Seasonings: Paprika, dried garlic, dried onion, green onions, and plenty of fresh dill. The paprika adds warmth without heat.
• Light olive oil: For cooking the onion and carrots. Any neutral oil works.
• Morton kosher salt and black pepper: With table salt, use a little less – it’s finer, so each spoonful holds more salt.

Tomato Cooking Liquid

• Tomato paste: It gives the broth color and a rich tomato flavor without adding extra water.
• Broth or Better Than Bouillon: I make it stronger than the broth for the rice, because the cabbage gives off water as it cooks.
• Oil for the top: A light drizzle helps the top layer brown.

How to Make Stuffed Cabbage Rolls

Cabbage rolls are a slow project, but none of the steps are hard. Soften the cabbage, make the filling, roll, pour over the cooking liquid, then bake or pressure cook.

Prepare the Cabbage Leaves

1. Core the cabbage – pull off and discard a couple of outer leaves, then cut out the core with a long, sharp knife.
   

   

2. Soften the leaves – pick one method.
   Boil: lower the cored cabbage into a large pot of boiling water and turn it so it stays under. Lift off each leaf with a fork as soon as it’s soft, 3-5 minutes for every 5-6 leaves.
   Freeze (if you have time): wrap the cored cabbage in plastic wrap and freeze it overnight. Let it thaw completely, and the leaves come off soft and bendable with no boiling.
   
   How soft should the leaves be?

   Soft enough to bend without cracking, but still bright green. They finish cooking in the pot, so don’t cook them through.
3. Cut out the thick vein – cut the tough middle vein out of each large leaf so it rolls easily. Save the trimmings – they go in the bottom of the pot.
   

   

4. Cut the leaves to size – cut large leaves in half, then in half again, so each piece is about the size of your palm. Set aside a few whole large leaves – you’ll use them to line the pot and cover the top.
   

   

Make the Cabbage Roll Filling

1. Partly cook the rice – rinse the rice in a sieve under cold water until the water runs clear. Put the rice in a pot, pour in the hot broth, cover, and cook on low until the liquid is absorbed, about 10 minutes. Fluff it with a fork and let it cool.
   
   Why only partly cook the rice?

   It finishes cooking inside the rolls and soaks up the meat juices. Fully cooked rice turns mushy by the time the cabbage is tender.
2. Prep the onion and carrots – while the rice cooks, peel and dice the onion, then peel the carrots and shred them on a box grater.
3. Cook the onion and carrots – in a skillet over medium heat, cook the diced onion in the oil until golden, stirring often, about 10 minutes. Add the shredded carrots, cover, and cook on low for about 10 more minutes, stirring a few times. Let it cool.
   

   

4. Mix the filling – in a large bowl or a stand mixer, combine the ground beef, the completely cooled rice and vegetables, and all the seasonings. Warm rice or vegetables would start cooking the raw meat. Mix on low just until everything is evenly combined.
   
   Why mix only until combined?

   Overmixing packs the meat tight, and the filling cooks up dense instead of tender.

   

How to Roll Cabbage Rolls

Use whichever way fits the leaf in your hand. Don’t worry if a roll isn’t tight – as it cooks, the filling and the leaf hold together.

1. Line the pot – scatter the cabbage trimmings over the bottom of a 6- to 7-quart Dutch oven or an 8-quart Instant Pot, then cover them with some of the large leaves you set aside. They make a buffer between the rolls and the pot, so the bottom rolls don’t burn.
2. Roll them like a burrito – place a heaping tablespoon of filling near the bottom of a leaf, fold the left and right sides over the filling, then roll it away from you.
   

   

3. Or roll them tight – lay a leaf in the palm of your hand and add a heaping tablespoon of filling. Roll the leaf up snugly around the filling, leaving both ends open. Then use your finger to push each open end in toward the center, so the filling is closed inside.
   

   

4. Or roll them into a cone – lay a leaf in the palm of your hand and add a heaping tablespoon of filling. Wrap the leaf around the filling into a cone, pointed at one end and open at the other. Then use your finger to push the edges of the open end in toward the center to close it.
   

   

5. Pack them in – set the rolls seam side down in tight layers. You can fill the Dutch oven almost to the top – leave about 1 inch of space. The rice is already partly cooked, so the rolls won’t swell. In the Instant Pot, stay at or below the max fill line.
   

   

Make the Tomato Cooking Liquid

1. Mix the cooking liquid – stir the bouillon, tomato paste, and salt into the hot water (or use hot broth) until smooth.
2. Pour it over the rolls – it should come about halfway up the rolls. The cabbage releases a lot of liquid as it cooks, and the rice is already partly cooked, so it doesn’t need more.
   

   

3. Drizzle and cover – drizzle the oil over the rolls and cover them with a couple of large cabbage leaves, so the top layer doesn’t dry out or burn.

How to Cook Cabbage Rolls in a Dutch Oven

This is the low-and-slow way, the same way cabbage rolls were baked in brick ovens back in the day. Cast iron holds the heat evenly, so the rolls along the sides of the pot get a little charred. Those are my favorite – they’re the best ones in the pot.

1. Heat the oven to 300°F with a rack in the middle.
2. Bring it to a boil on the stove – cover the pot and bring it to a boil over medium heat, so the rolls start cooking right away.
3. Bake low and slow – move the covered pot to the oven and bake for 1 1/2 to 2 hours. Keep it at a gentle simmer – a hard boil splits the leaves, so if it’s bubbling hard when you peek, lower the oven to 280°F. They’re done when the cabbage is soft, the rice is tender, most of the liquid is absorbed, and the rolls are deep golden.
   
   Do you cover cabbage rolls when baking?

   Yes. The lid and the leaves on top keep the steam in, so the rolls cook through without drying out.
4. Loosen and serve – lift off the top leaves and discard them, or enjoy them on the side. Put the lid back on and gently shake the pot side to side to loosen the rolls, so they come out whole.

Instant Pot Cabbage Rolls

The Instant Pot cooks them in about half the time of the oven.

1. Layer and add the liquid – line the 8-quart Instant Pot, pack in the rolls, pour over the cooking liquid, drizzle with oil, and top with cabbage leaves, the same as above.
2. Pressure cook – lock the lid, set the valve to Sealing, and cook on Pressure Cook (Manual) at Low pressure for 35 minutes.
3. Let the pressure release – let it release naturally for 15-20 minutes, then slowly open the valve to release the rest.
4. Loosen and serve – lift off the top leaves, close the lid, and gently shake the inner pot to loosen the rolls.

Marina’s Pro Tips for theBest Stuffed Cabbage Rolls

• Use freshly ground beef chuck – it makes juicier, more tender cabbage rolls than most packaged ground beef.
• Keep the cabbage rolls small – palm-size leaves and a tablespoon of filling cook evenly, so every bite is tender.
• Make the cooking liquid strong – the cabbage waters it down as it cooks, so a concentrated broth keeps the rolls flavorful.

What to Serve with Cabbage Rolls

Cabbage rolls are a full meal on their own, but this is how we serve them at home:

• Sour cream – a big dollop on top is a must.
• Beet horseradish – the sweet and spicy relish cuts the richness.
• Whipped mashed potatoes – with potatoes on the plate, plan on about 4 rolls per person instead of 8.
• Bread – a slice of rustic farmer’s bread to soak up the broth.

For a traditional holiday feast, serve the cabbage rolls with beet horseradish, Olivier salad, and kholodets (meat aspic).

More Comfort Food Recipes

Unstuffed Cabbage Roll Casserole

All the flavor of cabbage rolls, layered in one baking dish. →

Stuffed Mini Peppers

Sweet mini peppers with a beef and rice filling. →

Beet Horseradish (Cwikla)

The sweet and spicy relish I spoon next to every cabbage roll. →

Whipped Potatoes

Fluffy whipped mashed potatoes to serve with the rolls. →

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Stuffed Cabbage Rolls (Golubtsi)

5 from 5 votes

Stuffed cabbage rolls (golubtsi) with a beef and rice filling, slow-baked in a Dutch oven until golden. Freeze them or use the Instant Pot.

Author: Marina | Let the Baking Begin

Course: Main

Cuisine: Ukrainian

Keyword: cabbage rolls, stuffed cabbage rolls

Calories: 620 kcal

Prep Time: 1 hour 30 minutes

Cook Time: 2 hours

Total Time: 3 hours 30 minutes

Servings: 7 servings

Ingredients

Cabbage Leaves

• 1 large head green cabbage about 3 1/2 lb (1.6 kg), firm and heavy

Cabbage Roll Filling

• 1 1/2 cups (300 g) short-grain rice (like Calrose)
• 1 1/2 cups (355 ml) hot water or chicken broth
• 2 tsp (12 g) Better Than Bouillon skip if using broth
• 1 1/2 lb (680 g) ground beef chuck 80/20, or ground turkey, chicken or pork
• 1 large onion about 1 cup (150 g) diced
• 2 carrots about 1 1/2 cups (165 g) shredded
• 1/4 cup (60 ml) light olive oil or any neutral oil
• 2 1/2 tsp (12 g) kosher salt Morton; use a little less table salt
• 1 tsp paprika
• 1 Tbsp dried garlic or garlic powder
• 1 Tbsp dried onion dried minced onion
• 1 tsp ground black pepper
• 3-4 green onions, chopped
• 1/2 bunch fresh dill, chopped about 1/2 cup (15 g) chopped

Tomato Cooking Liquid

• 1 1/2 cups (355 ml) hot water or broth
• 1 Tbsp (18 g) Better Than Bouillon skip if using broth
• 2 Tbsp (32 g) tomato paste
• 1/2 tsp (2 g) kosher salt Morton
• 1/4 cup (60 ml) light olive oil to drizzle over the top

Equipment: The pans and tools I use are in my Amazon shop.

• 5 to 6 quart dutch oven for the oven method
• Instant Pot (8 quart) for the pressure cooker method
• 12-inch skillet
• Large bowl for mixing the filling

Instructions

Prepare the Cabbage Leaves

1. Core - pull a couple of outer leaves off 1 large head green cabbage and discard them, then cut out the core with a long, sharp knife.

2. Soften the leaves - use either method, until the leaves bend without cracking but are still bright green (Note 1).
   Boil: lower the cabbage into a large pot of boiling water, turning it so it stays under. Lift off each leaf with a fork as soon as it's soft, 3-5 minutes for every 5-6 leaves.
   Freeze (if you have time): wrap the cored cabbage in plastic wrap and freeze it overnight. Let it thaw completely, and the leaves come off soft and bendable.

3. Trim - cut the thick middle vein out of each large leaf. Save the trimmings for the pot.

4. Cut - cut large leaves in half, then in half again, so each piece is about the size of your palm. Set aside a few whole large leaves to line and cover the pot.

Make the Cabbage Roll Filling

1. Rinse the rice - rinse 1 1/2 cups short-grain rice (like Calrose) in a sieve under cold water until the water runs clear.

2. Partly cook the rice - put the rinsed rice in a medium pot and pour in 1 1/2 cups hot water or chicken broth, the same amount of liquid as rice. If you are using water, stir in 2 tsp Better Than Bouillon to make a quick broth. Cover and cook on low until the liquid is absorbed, about 10 minutes. Fluff with a fork and let it cool.

3. Prep the vegetables - while the rice cooks, peel and dice the onion, then peel the carrots and shred them on a box grater.

4. Cook the vegetables - in a skillet over medium heat, cook 1 large onion, diced, in 1/4 cup light olive oil until golden, stirring often, about 10 minutes. Add 2 carrots, shredded, then cover and cook on low about 10 minutes, stirring a few times. Let it cool.

5. Mix the filling - in a large bowl or stand mixer, combine 1 1/2 lb ground beef chuck, the completely cooled rice and vegetables, 2 1/2 tsp kosher salt, 1 tsp paprika, 1 Tbsp dried garlic, 1 Tbsp dried onion, 1 tsp ground black pepper, 3-4 green onions, chopped, and 1/2 bunch fresh dill, chopped. Mix on low just until evenly combined (Note 2).

Roll the Cabbage Rolls

1. Line the pot - scatter the cabbage trimmings over the bottom of a 6- to 7-quart Dutch oven or an 8-quart Instant Pot, then cover them with some of the large leaves you set aside. This keeps the bottom rolls from burning.

2. Roll - place a heaping tablespoon of filling on a leaf and roll it one of three ways.
   Burrito: with the leaf on the counter and the filling near the bottom, fold in the sides, then roll it away from you.
   Tight roll: lay the leaf in your palm, add the filling, and roll it up snugly with both ends open. Push each open end in toward the center with your finger.
   Cone: lay the leaf in your palm, add the filling, and wrap it into a cone, pointed at one end and open at the other. Push the edges of the open end in toward the center with your finger.

3. Pack - set the rolls seam side down in tight layers. Fill the Dutch oven to about 1 inch from the top, or the Instant Pot no higher than the max fill line (Note 3).

Make the Tomato Cooking Liquid

1. Mix - stir 1 Tbsp Better Than Bouillon, 2 Tbsp tomato paste, and 1/2 tsp kosher salt into 1 1/2 cups hot water or broth until smooth.

2. Pour - pour it over the rolls. It should come about halfway up the rolls; the cabbage releases plenty of liquid as it cooks.

3. Cover - once all the rolls are in the pot, drizzle 1/4 cup light olive oil over the top, then cover them with a couple of large cabbage leaves.

Dutch Oven Method

1. Preheat - heat the oven to 300°F with a rack in the middle.

2. Boil - cover the pot and bring it to a boil on the stove over medium heat.

3. Bake - move the covered pot to the oven and bake 1 1/2 to 2 hours at a gentle simmer (lower the oven to 280°F if it boils hard). They're done when the cabbage is soft, the rice is tender, most of the liquid is absorbed, and the rolls are deep golden.

Instant Pot Method

1. Pressure cook - lock the lid, set the valve to Sealing, and cook on Pressure Cook (Manual) at Low pressure for 35 minutes.

2. Release - let the pressure release naturally for 15-20 minutes, then slowly release the rest.

Serve

1. Loosen - remove the top leaves. Put the lid back on and gently shake the pot side to side to loosen the rolls.

2. Serve - serve with sour cream and beet horseradish. Plan on about 8 rolls per person, or 4 with mashed potatoes.

Recipe Notes

1. Note 1 - Softening the cabbage: The leaves finish cooking in the pot, so don't cook them through.
2. Note 2 - Meat: 80/20 beef chuck keeps the rolls juicy; I grind my own. Turkey, chicken, pork, or a mix work too, but leaner meat makes a drier roll.
3. Note 3 - Make ahead: Roll them up to 1 day ahead and refrigerate in the covered pot. Pour over the cooking liquid right before cooking.
4. Note 4 - Freezing: Stack two disposable foil pans, one inside the other, pack in the raw rolls, wrap tightly with foil, and freeze up to 1 month. To cook, pour the cooking liquid over the frozen rolls, cover with foil, and bake as written, adding about 30 minutes. Cooked, cooled rolls freeze in a freezer-safe container for up to 1 month.
5. Note 5 - Storing and reheating: Keep cooked rolls in the fridge for up to 4 days. Reheat in the microwave, or in a buttered skillet with the lid on over medium-low heat until the bottoms turn golden.
6. Note 6 - Pro tips: Make the cooking liquid strong, since the cabbage waters it down. Keep the rolls small so every bite cooks evenly. Keep the pot at a gentle simmer - a hard boil splits the leaves.
7. Note 7 - Uncooked rice: You can skip partly cooking the rice. Raw rice swells as it cooks, so roll the cabbage rolls a little looser, don't pack them tightly in the pot, and use a lot more cooking liquid.

Nutrition Facts

Stuffed Cabbage Rolls (Golubtsi)

Amount Per Serving (8 rolls (about 430 g / 15 oz))

Calories 620 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 10g63%

Cholesterol 69mg23%

Sodium 1390mg60%

Potassium 729mg21%

Carbohydrates 49g16%

Fiber 6g25%

Sugar 8g9%

Protein 23g46%

Vitamin A 3580IU72%

Vitamin C 64mg78%

Calcium 99mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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