📝 About This Recipe
Transport your kitchen to the heart of Eastern Europe with these tender, soul-warming cabbage rolls, known traditionally as Gołąbki or Sarma. This naturally gluten-free masterpiece features succulent ground beef and aromatic jasmine rice enveloped in buttery cabbage leaves, all slow-simmered in a rich, tangy tomato-herb sauce. It is the ultimate comfort food—wholesome, heart-healthy, and even better the next day as the flavors continue to meld and deepen.
🥗 Ingredients
The Cabbage Foundation
- 1 large head Green Cabbage (about 3 lbs, core removed)
- 1 tablespoon Apple Cider Vinegar (added to boiling water to soften leaves)
The Savory Filling
- 1.5 lbs Ground Beef (85% lean for best flavor)
- 1 cup Long-Grain White Rice (par-boiled for 5 minutes and drained)
- 1 large Yellow Onion (finely grated or minced)
- 3 cloves Garlic (pressed or minced)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Dried Marjoram (or oregano)
- 1 large Egg (beaten, used as a binder)
- to taste Salt and Black Pepper (be generous with the pepper)
The Tangy Tomato Sauce
- 28 oz Tomato Sauce (plain, canned)
- 1 cup Beef Broth (ensure it is certified gluten-free)
- 2 tablespoons Brown Sugar (to balance the acidity)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Smoked Paprika (for a subtle depth)
👨🍳 Instructions
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1
Bring a very large pot of water to a boil with a tablespoon of vinegar and a pinch of salt. Using a sharp knife, cut a deep square around the core of the cabbage and remove it.
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2
Carefully lower the whole cabbage into the boiling water. As the outer leaves soften and turn translucent (about 2-3 minutes), use tongs to peel them off one by one and transfer to a colander to drain.
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3
Once the leaves are cool enough to handle, use a small paring knife to shave down the thick central rib of each leaf so it is flush with the leaf surface; this makes them much easier to roll.
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4
In a large mixing bowl, combine the ground beef, par-boiled rice, minced onion, garlic, egg, parsley, marjoram, salt, and pepper. Use your hands to gently mix until just combined—do not overwork the meat.
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5
In a separate medium bowl, whisk together the tomato sauce, beef broth, brown sugar, lemon juice, and smoked paprika until smooth.
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6
Preheat your oven to 350°F (175°C). Spread a thin layer of the tomato sauce (about 1/2 cup) across the bottom of a large 9x13 inch baking dish.
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7
To assemble, place one cabbage leaf on a flat surface. Spoon about 3 tablespoons of the meat mixture near the stem end. Fold the sides inward and roll tightly like a burrito.
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8
Place the roll seam-side down in the baking dish. Repeat with the remaining leaves and filling, packing the rolls tightly together in the dish.
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9
Pour the remaining tomato sauce evenly over the top of the cabbage rolls. If you have leftover cabbage leaves, lay them over the top to keep the rolls moist during baking.
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10
Cover the dish tightly with aluminum foil and bake for 75-90 minutes. The cabbage should be fork-tender and the meat fully cooked.
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11
Remove from the oven and let the dish rest, covered, for 10 minutes before serving. This allows the rice to soak up the excess juices.
💡 Chef's Tips
Par-boiling the rice is essential; if you use raw rice, it will absorb all the moisture from the meat, resulting in a dry filling. If you find the cabbage leaves are too small or torn, you can overlap two leaves to create a single roll. For a deeper flavor profile, sauté the onions and garlic in a little butter before adding them to the meat mixture. Always place the rolls seam-side down to ensure they don't unravel during the long simmering process. You can freeze these rolls beautifully—just thaw in the fridge overnight before reheating in the oven.
🍽️ Serving Suggestions
Serve with a dollop of cold sour cream and fresh dill to cut through the richness of the tomato sauce. Pair with a side of buttery mashed potatoes or roasted root vegetables for a complete feast. A crisp cucumber and radish salad with a light vinaigrette provides a refreshing textural contrast. For a beverage, a medium-bodied red wine like Merlot or a chilled pilsner works wonderfully. Enjoy with a thick slice of toasted gluten-free sourdough to soak up every drop of the sauce.