🥬 Authentic and Delicious Stuffed Cabbage Rolls (Sarma/Golabki) Recipe 🍽️

🌟 Introduction: A Cozy Culinary Classic 🏡

Welcome to a truly heartwarming culinary journey! Stuffed cabbage rolls, known by many names across the globe—Sarma in the Balkans and Turkey, Gołąbki in Poland, or Holishkes in Jewish cuisine—are the epitome of comfort food. This dish combines tender cabbage leaves 🥬, a savory filling of seasoned ground meat 🥩 and rice 🍚, all slow-cooked in a rich, tangy tomato sauce 🍅. It’s a labor of love that results in an incredibly satisfying meal, perfect for a family dinner or a festive gathering. 🎉

This comprehensive recipe will guide you through every step, from selecting the perfect cabbage to achieving that deep, irresistible flavor that makes this dish a timeless classic. Get ready to impress your loved ones with these beautifully presented, flavor-packed rolls!

📝 Ingredients: Gather Your Treasures 🛒

To create approximately 18-24 medium-sized cabbage rolls, you will need the following ingredients. Adjust quantities as needed.

🥬 For the Cabbage:

• 1 large head of white or green cabbage (about 3-4 lbs / 1.5-2 kg)

• 1 teaspoon salt 🧂

🥩 For the Savory Filling:

• 1.5 lbs (680g) ground meat (a mix of beef 🥩 and pork is traditional, or use all beef/turkey for a lighter option)

• 1 cup (200g) uncooked medium-grain rice 🍚 (rinsed)

• 1 medium onion 🧅, finely chopped

• 2 cloves garlic 🧄, minced

• 2 tablespoons olive oil or butter 🧈

• 1 large egg 🥚 (optional, for binding)

• 1 tablespoon sweet paprika 🌶️

• 1 teaspoon smoked paprika (for depth)

• 1 teaspoon dried thyme or marjoram

• 1 teaspoon salt 🧂

• 1/2 teaspoon black pepper

• 1/4 cup fresh parsley 🌿, chopped

🍅 For the Rich Tomato Sauce & Cooking:

• 1 (28 oz / 794g) can crushed tomatoes 🥫 (or tomato passata)

• 1 (15 oz / 425g) can tomato sauce

• 2-3 cups beef or vegetable broth 🥣

• 1/4 cup lemon juice 🍋 (optional, for tang)

• 1-2 tablespoons brown sugar or granulated sugar (to balance acidity)

• 1 teaspoon dried dill (optional, but highly recommended for authentic flavor!)

• Salt and pepper to taste 🧂

• A few extra cabbage leaves (for lining the pot)

🔪 Step-by-Step Instructions: The Art of Rolling 🧑‍🍳

Phase 1: Prepping the Cabbage Leaves ♨️

This is the most crucial step for tender rolls!

1. Core the Cabbage: Carefully remove the tough core from the cabbage head using a paring knife. Go deep enough to loosen the leaves.

2. Boil the Cabbage: Bring a large pot of salted water to a rolling boil. Gently place the whole cored cabbage head into the boiling water, core side up.

3. Steam and Peel: As the outer leaves soften (after about 5-8 minutes), use tongs to carefully peel them off one by one. Continue to boil the head and peel the softened leaves until you have about 18-24 usable leaves. Tip: If you have small inner leaves, don’t throw them away—use them to line the pot!

4. Cool and Trim: Lay the cooked leaves out to cool. Once cool enough to handle, use a sharp knife to carefully shave down the thick, tough center rib on each leaf, making it easier to roll. ✂️