Stuffed Cabbage Rolls with Cheese (Golabki/Sarma)
Stuffed Cabbage Rolls with Cheese (Golabki/Sarma)
Ingredients
For the Cabbage Preparation
- 1 large head of green cabbage
- 2 teaspoons coarse salt
- 2 quarts water
For the Filling
- 1 pound ground beef, lean
- 1/2 cup canned diced tomatoes, finely chopped, drained
- 1/2 cup mushrooms, finely chopped
- 1/2 cup cooked white rice, cooled
- 2 large eggs
- 1/4 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 4 ounces processed cheese spread, cut into 1/2-inch triangles
For Assembly and Baking
- 1 1/2 cups chunky tomato sauce
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped, for garnish
- 1/4 cup sour cream, for serving, optional
Instructions
- 1
Bring 2 quarts of water and 2 teaspoons of coarse salt to a boil in a large pot. Carefully submerge the whole cabbage head into the boiling water. Cook for 10-15 minutes, or until the outer leaves are softened enough to be easily peeled off. Remove the cabbage, let it cool slightly, then carefully peel off 8-10 large, intact leaves. Trim the thick central vein from each leaf and cut each leaf into two or three triangular portions.
⏱️ 20 min
- 2
In a large mixing bowl, combine the ground beef, finely chopped tomatoes, finely chopped mushrooms, cooked rice, eggs, breadcrumbs, garlic powder, onion powder, and black pepper. Mix thoroughly with your hands until all ingredients are well combined and the mixture is cohesive.
⏱️ 10 min
- 3
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 4
Take one cabbage leaf triangle. Place a spoonful (about 2 tablespoons) of the meat and rice filling near the wider end. Place one triangular piece of processed cheese spread on top of the filling. Fold the sides of the cabbage leaf over the filling, then roll it up tightly from the wider end to form a compact roll. Repeat with the remaining cabbage leaves and filling.
⏱️ 15 min
- 5
Spread the chunky tomato sauce evenly across the bottom of a 9x13 inch baking dish. Arrange the prepared cabbage rolls snugly in a single layer on top of the tomato sauce. Drizzle the olive oil over the cabbage rolls.
⏱️ 5 min
- 6
Cover the baking dish tightly with aluminum foil. Bake for 35 minutes, or until the cabbage rolls are heated through and tender. Remove from the oven and let rest for a few minutes before serving.
⏱️ 35 min•🌡️ 375
- 7
Garnish with fresh chopped dill and serve warm, optionally with a dollop of sour cream.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Cabbage Rolls with Cheese (Golabki/Sarma)
Ingredients
For the Cabbage Preparation
- 1 large head of green cabbage
- 2 teaspoons coarse salt
- 2 quarts water
For the Filling
- 1 pound ground beef, lean
- 1/2 cup canned diced tomatoes, finely chopped, drained
- 1/2 cup mushrooms, finely chopped
- 1/2 cup cooked white rice, cooled
- 2 large eggs
- 1/4 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 4 ounces processed cheese spread, cut into 1/2-inch triangles
For Assembly and Baking
- 1 1/2 cups chunky tomato sauce
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped, for garnish
- 1/4 cup sour cream, for serving, optional
Instructions
- 1
Bring 2 quarts of water and 2 teaspoons of coarse salt to a boil in a large pot. Carefully submerge the whole cabbage head into the boiling water. Cook for 10-15 minutes, or until the outer leaves are softened enough to be easily peeled off. Remove the cabbage, let it cool slightly, then carefully peel off 8-10 large, intact leaves. Trim the thick central vein from each leaf and cut each leaf into two or three triangular portions.
⏱️ 20 min - 2
In a large mixing bowl, combine the ground beef, finely chopped tomatoes, finely chopped mushrooms, cooked rice, eggs, breadcrumbs, garlic powder, onion powder, and black pepper. Mix thoroughly with your hands until all ingredients are well combined and the mixture is cohesive.
⏱️ 10 min - 3
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 4
Take one cabbage leaf triangle. Place a spoonful (about 2 tablespoons) of the meat and rice filling near the wider end. Place one triangular piece of processed cheese spread on top of the filling. Fold the sides of the cabbage leaf over the filling, then roll it up tightly from the wider end to form a compact roll. Repeat with the remaining cabbage leaves and filling.
⏱️ 15 min - 5
Spread the chunky tomato sauce evenly across the bottom of a 9x13 inch baking dish. Arrange the prepared cabbage rolls snugly in a single layer on top of the tomato sauce. Drizzle the olive oil over the cabbage rolls.
⏱️ 5 min - 6
Cover the baking dish tightly with aluminum foil. Bake for 35 minutes, or until the cabbage rolls are heated through and tender. Remove from the oven and let rest for a few minutes before serving.
⏱️ 35 min•🌡️ 375 - 7
Garnish with fresh chopped dill and serve warm, optionally with a dollop of sour cream.
⏱️ 2 min