Golabki (Stuffed Cabbage Rolls)


Golabki are cabbage leaves stuffed with ground beef and rice, then simmered in tomato soup. This works great in the oven or a slow cooker. Serve them with the pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. They're also good with mashed potatoes and a cucumber and sour cream salad. They freeze well too — either before or after cooking.

close up view of Golabki (Stuffed Cabbage Rolls) in a baking dish on a stove
Prep Time:
45 mins
Cook Time:
1 hr 15 mins
Additional Time:
15 mins
Total Time:
2 hrs 15 mins
18 golabki


  • 1 head cabbage, cored

  • 2 tablespoons butter

  • 1 large onion, chopped

  • 1 pound ground beef

  • ½ pound ground pork

  • 1 ½ cups cooked rice

  • 1 teaspoon finely chopped garlic

  • 1 teaspoon salt, plus more to taste

  • ¼ teaspoon ground black pepper, plus more to taste

  • 3 (10.5 ounce) cans condensed tomato soup

  • 2 (12 fluid ounce) cans tomato juice, or more to taste

  • ½ cup ketchup


  1. Bring a large pot of lightly salted water to a boil. Place cabbage head into the pot, cover, and cook until leaves are softened enough to remove from the head, about 3 minutes. Remove cabbage from the pot and let sit until leaves are cool enough to handle, about 10 minutes.

  2. Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remaining cabbage and spread it in the bottom of a casserole dish.

  3. Melt butter in a large skillet over medium-high heat. Add onion and sauté until tender, 5 to 10 minutes. Remove from the heat and let cool, about 5 minutes.

  4. Combine beef, pork, cooked rice, garlic, salt, and pepper in a large bowl. Add onion and mix until well combined.

  5. Preheat the oven to 350 degrees F (175 degrees C).

  6. Place about 1/2 cup beef mixture onto a cabbage leaf. Roll the leaf around beef mixture, tucking in the sides to create an envelope around the meat. Repeat to make remaining cabbage rolls. Place cabbage rolls in a layer over chopped cabbage in the casserole dish. Season with salt and pepper.

  7. Whisk condensed soup, tomato juice, and ketchup together in a bowl; pour over cabbage rolls and cover the dish tightly with aluminum foil.

  8. Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour. Uncover for the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


Definitely use tomato soup, and add a can of tomato juice for every can of tomato soup.

Nutrition Facts (per serving)

404 Calories
17g Fat
38g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 404
% Daily Value *
Total Fat 17g 22%
Saturated Fat 7g 35%
Cholesterol 75mg 25%
Sodium 1025mg 45%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 16%
Total Sugars 18g
Protein 25g
Vitamin C 116mg 578%
Calcium 117mg 9%
Iron 3mg 18%
Potassium 1355mg 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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