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cabbage rolls in creamy tomato sauce in orange pot

Cabbage Rolls "Golubtsi"

Cabbage leaves stuffed with a mixture of beef, pork, rice and seasoned vegetables.
4.92 from 36 votes
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Course: Main
Cuisine: Russian
Keyword: cabbage rolls, stuffed cabbage, stuffed cabbage rolls
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 10
Calories: 429kcal


  • 2 cabbage 2 small heads
  • 110g/1/2cup rice, any type
  • 2 tbsp olive oil
  • 1 onion large, chopped
  • 1 lbs ground beef I used 5% fat
  • 1 lbs ground pork I used 5% fat
  • 25g/1/4 cup parsley chopped
  • 2 carrots grated
  • 2 tsp salt
  • 0.5 tsp pepper
  • 2-3 bay leaf

For the sauce

  • 250ml/1 cup chicken stock
  • 250ml/1 cup sour cream or creme fraiche full fat
  • 500ml/2 cups canned crushed tomatoes/passata crushed or Passata- 2 cups
  • salt and pepper


  • Freeze the cabbages 3 days before you need it. The night before defrost cabbage and keep them in the fridge until you are ready.
  • Cook rice in plenty water the same way you would pasta until al dente for approximately 5 minutes after the water boils. It shouldn't be too soft. Drain and set aside.
  • In a frying pan heat olive oil and cook onions over low heat for 7-10 minutes until tender.
  • Grate carrots. In a large bowl combine beef, pork, parsley, onions, carrots, rice, salt and pepper.
  • In a medium bowl whisk together stock, crushed tomatoes and creme fraiche, salt and pepper. Set aside.
  • Place your head of cabbage on a cutting board, cut off the bottom and pull the leaves away from the stalk. Repeat with the second head of cabbage.
  • Preheat your oven to 350F/180C.
  • Clear your work space, so all ingredients are within reach. Take a cabbage leaf and cut the rib down, so it's not too thick. Put 2 tbsp of filling at the bottom of the wide part of a leaf (see picture above) and roll it like a burrito, tucking sides in. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves. You will have approximately 30-32 cabbage rolls.
  • Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole and start stacking your cabbage rolls. Half way through add a couple of bay leaves and 1/3 of the sauce and continue stacking until all cabbage rolls are gone.
  • Pour the remaining sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour. Then take the lid off and bake for 30 more minutes. Serve with additional sour cream or creme fraiche and fresh herbs like dill and parsley.


Calories: 429kcal | Carbohydrates: 27g | Protein: 21g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 686mg | Potassium: 851mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2690IU | Vitamin C: 76mg | Calcium: 145mg | Iron: 3mg