SOMEONE IS STILL EATING STUFFED CABBAGE

 

🥬 Someone Is Still Eating Stuffed Cabbage — And Honestly, They're Winning

You might not see it on trendy restaurant menus or flashy cooking shows, but believe it or not, someone is still eating stuffed cabbage — and if you ask us, they’re living the good life. While the world rushes toward air-fried everything and 10-second TikTok meals, stuffed cabbage rolls continue to quietly deliver everything we love about food: comfort, tradition, nutrition, and soul-satisfying flavor.

Whether it’s part of your Eastern European heritage, a recipe passed down from grandma, or just something you stumbled upon in search of a hearty meal, stuffed cabbage is a dish that sticks with you — in the best way.

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🧾 What Is Stuffed Cabbage, Anyway?

Stuffed cabbage (also known as golabki, sarma, or holubtsi, depending on where your grandma’s from) is made by wrapping cabbage leaves around a savory mixture of meat, rice, and spices, then baking or simmering them in a rich tomato sauce.

It's a little old-school, sure. But in a world of frozen dinners and flavorless shortcuts, that’s exactly what makes it so special.

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🥩 Basic Ingredients You’ll Need

Stuffed cabbage may sound elaborate, but it's made with humble, affordable ingredients:

• 1 head of green cabbage

• 1 lb ground beef or pork (or a mix)

• 1 cup cooked rice

• 1 egg

• 1 small onion, finely chopped

• 2–3 cloves garlic, minced

• Salt and pepper, to taste

• 1 tsp paprika or dried herbs (optional)

For the sauce:

• 1 can (15 oz) crushed tomatoes or tomato sauce

• 1 tbsp tomato paste

• 1 tsp sugar

• 1 tbsp vinegar or lemon juice

• Salt, pepper, and optional herbs (basil, oregano, bay leaf)

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🍽️ How to Make It

1. Prepare the Cabbage Leaves

Boil the whole head of cabbage in a large pot for a few minutes to loosen the outer leaves. Carefully peel off 10–12 leaves and set aside to cool.

2. Make the Filling

In a bowl, mix ground meat, rice, onion, garlic, egg, and seasonings.

3. Roll It Up

Place a spoonful of filling in the center of each cabbage leaf. Fold in the sides and roll up like a burrito.

4. Layer and Sauce

In a baking dish or large pot, spread a thin layer of tomato sauce on the bottom. Add the rolls seam-side down. Pour the rest of the sauce over the top.

5. Bake or Simmer

Cover with foil and bake at 350°F (175°C) for about 1.5 hours, or simmer on the stovetop on low for the same amount of time. The longer they cook, the better the flavor.

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❤️ Why It’s Still Worth Making

Stuffed cabbage isn’t trendy. It’s not fast. But it is real food — and that's why it continues to have a quiet following of loyal fans who know what’s up.

• It’s filling and affordable

• It’s freezer-friendly (make a big batch and freeze half!)

• It tastes better the next day

• It connects you to generations of home cooks before you

• It’s comfort food with actual nutrition

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🧡 Final Thoughts: Keep Rolling

So yes — someone is still eating stuffed cabbage, and honestly, they’re probably happier, fuller, and warmer than the rest of us.

Maybe it’s time to join them.

Pull out that casserole dish, roll up your sleeves (and your cabbage leaves), and rediscover why this humble classic has stood the test of time. Because once you’ve had a good stuffed cabbage roll, you’ll understand — this isn’t just food. It’s history, love, and home on a plate.