Here’s a classic stuffed cabbage rolls recipe—comforting, hearty, and perfect for family dinners. I’ll give a step-by-step guide with meat, rice, and tomato sauce, plus tips to make them tender and flavorful.
Stuffed Cabbage Rolls Recipe
Ingredients (makes 6–8 servings)
For the Filling:
- 1 lb (450 g) ground beef (or mix beef & pork)
- ½ cup (100 g) uncooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp paprika (optional)
For the Cabbage:
- 1 large head of cabbage
- Water (for boiling)
For the Sauce:
- 1 (15 oz / 425 g) can tomato sauce or crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar (balances acidity)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp paprika (optional)
- 1 tbsp olive oil or butter
Instructions
1. Prepare the Cabbage
- Remove core from cabbage.
- Bring a large pot of water to boil.
- Carefully peel 12–15 large outer leaves.
- Blanch leaves in boiling water for 2–3 minutes until soft and pliable. Drain and cool.
2. Make the Filling
- In a large bowl, combine ground meat, rice, onion, garlic, egg, salt, pepper, and paprika.
- Mix gently until well combined.
3. Assemble the Rolls
- Place 2–3 tablespoons of filling in the center of a cabbage leaf.
- Fold in the sides and roll tightly. Repeat with remaining leaves and filling.
4. Make the Sauce
- In a saucepan, heat olive oil or butter.
- Add tomato sauce, tomato paste, sugar, salt, pepper, and paprika.
- Simmer for 5–10 minutes.
5. Cook the Cabbage Rolls
- Preheat oven to 350°F (175°C).
- Place cabbage rolls seam-side down in a baking dish.
- Pour tomato sauce over the rolls. Cover tightly with foil.
- Bake 1 to 1½ hours, until cabbage is tender and filling is cooked through.
6. Serve
- Garnish with chopped parsley or a dollop of sour cream.
- Serve hot with mashed potatoes or bread.
Tips for Success
- Don’t overfill the leaves—they can split while cooking.
- Blanching softens leaves and prevents tearing.
- Make ahead: They taste even better the next day after flavors meld.
- Optional twist: Add chopped mushrooms, grated carrot, or fresh herbs to the filling.
If you want, I can also give a slow cooker version that makes the cabbage rolls extra tender without boiling the leaves first.
Do you want me to do that?
