It’s a classic for a reason!
Whether you call them cabbage rolls, stuffed cabbage, piggies, golabki, or something else, cabbage leaves filled with meat and rice provide a comfort food that the whole table will likely love.
Cabbage rolls are quite common in Eastern European and Middle Eastern cuisine, with variances in filling and spices. Different regions also use different sauces in their recipes, with this one calling for a tomato-based sauce that is popular in Eastern European and some Egyptian presentations. This recipe calls on several regional nuances, leaving a dinner table dish with a unique flavor.
We’ve included instructions on cooking in the oven and the slow cooker, so you can pick your preferred method.
Ingredients
12 cabbage leaves
1 cup cooked white rice (cook in beef broth for added flavor)
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