Stuffed Cabbage Rolls (Holishkes / Golabki)

A cherished comfort food across Eastern European, Middle Eastern, and Jewish cuisines, these tender cabbage leaves are stuffed with a savory filling and simmered in a sweet and tangy tomato sauce. Perfect for a hearty family meal.

Ingredients

For the Cabbage & Prep:

• 1 large head green cabbage (about 2½–3 lbs / 1–1.4 kg)

• 1 tablespoon salt

• Boiling water

For the Filling:

• 1 lb (450g) ground beef, pork, turkey, or a mix (or lentils for vegetarian)

• 1 cup cooked white rice, cooled

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 large egg, lightly beaten

• 2 tablespoons fresh parsley, chopped

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• Optional: ¼ teaspoon dried thyme or marjoram

For the Sauce:

• 2 cups tomato sauce (passata or crushed tomatoes)

• 1 (14 oz / 400g) can diced tomatoes, undrained

• ¼ cup brown sugar or honey

• ¼ cup apple cider vinegar or lemon juice

• 1 tablespoon Worcestershire sauce (or soy sauce for GF)

• 1 teaspoon smoked or sweet paprika

• Salt and pepper to taste

• Optional: ½ cup raisins (traditional in some recipes)

For Cooking:

• ½ cup water or broth, if needed

Instructions

1. Prepare the Cabbage Leaves:

• Core the cabbage carefully. Place the whole head in a large pot and cover with boiling water. Sprinkle with 1 tbsp salt.

• Let sit for 10–15 minutes, then carefully peel off softened outer leaves. Return to hot water as needed to soften inner leaves.

• Trim the thick center rib from each leaf to make them easier to roll. Pat leaves dry.

2. Make the Filling:

• In a bowl, combine all filling ingredients. Mix gently with hands until just combined—do not overmix.

3. Make the Sauce:

• In another bowl, whisk together all sauce ingredients. Set aside.

4. Assemble the Rolls:

• Place about 2–3 tablespoons of filling near the base (stem end) of each cabbage leaf.

• Fold the sides over the filling, then roll up tightly like a burrito.

5. Layer & Cook:

• Spread about 1 cup of sauce in the bottom of a large Dutch oven or deep baking dish.

• Arrange rolls seam-side down in a single, snug layer. Pour remaining sauce evenly over rolls.

• Cover tightly with a lid or foil.

• Stovetop: Simmer on low for 1½–2 hours.

• Oven: Bake at 350°F (175°C) for 1½–2 hours.

• Add a little water or broth during cooking if sauce reduces too much.

6. Serve:

• Let rest 10–15 minutes before serving.

• Serve with extra sauce, a dollop of sour cream, and fresh dill or parsley.

Tips for Success:

• Freeze the Cabbage First (optional): Freeze the whole head overnight, then thaw. The leaves will be wilted and ready to use without boiling.

• Filling Variations: Use ground chicken, turkey, or a meat substitute. For vegetarian rolls, use cooked lentils, mushrooms, and rice.

• Make Ahead: Assemble rolls and sauce a day ahead; refrigerate separately, then cook before serving. Rolls also freeze well before or after cooking.

• Sweet & Sour Balance: Adjust sugar and vinegar to taste—some like it tangier, some sweeter.

• Pot Liner: Place a few leftover cabbage leaves or sliced onions under the rolls to prevent sticking.

Serving Suggestions:

• With crusty bread, mashed potatoes, or buttered egg noodles

• Topped with sour cream or Greek yogurt

• Alongside a crisp green salad or pickled vegetables

Enjoy this timeless, comforting dish that tastes even better the next day!