Here’s a classic Stuffed Cabbage Rolls recipe—hearty, comforting, and perfect for a family meal.
Stuffed Cabbage Rolls (Serves 4–6)
Ingredients
For the Cabbage Rolls:
- 1 large head of cabbage
- 1 lb (450 g) ground beef (or mix beef & pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
For the Sauce:
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp tomato paste (optional, for richness)
- 1 cup beef or vegetable broth
- 1 tbsp sugar (optional, balances acidity)
- Salt and pepper to taste
- 1 tsp dried thyme or oregano (optional)
Instructions
1. Prepare the Cabbage Leaves
- Bring a large pot of water to boil.
- Remove the core from the cabbage and carefully separate the leaves.
- Blanch leaves in boiling water for 2–3 minutes until pliable. Drain and cool.
2. Make the Filling
- In a bowl, mix together ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, and paprika until well combined.
3. Assemble the Rolls
- Place about 2–3 tbsp of filling in the center of each cabbage leaf.
- Fold in sides and roll tightly, like a burrito.
- Set aside seam-side down.
4. Prepare the Sauce
- In a large skillet or Dutch oven, combine tomato sauce, tomato paste, broth, sugar, salt, pepper, and herbs.
- Bring to a gentle simmer.
5. Cook the Cabbage Rolls
- Arrange rolls seam-side down in the sauce.
- Cover and simmer 45–60 minutes on low heat until meat is cooked and cabbage is tender.
- Alternative: Bake in a 350°F (175°C) oven covered for 1 hour.
6. Serve
- Spoon sauce over the rolls and garnish with fresh parsley.
- Serve hot, optionally with sour cream on the side.
Tips
- For softer cabbage: Slice the thick vein from the base of the leaves before rolling.
- Make ahead: Rolls taste even better the next day; freeze uncooked or cooked for later.
- Variations: Add sautéed mushrooms, chopped carrots, or spices like cumin for extra flavor.
💡 Result: Tender cabbage wrapped around savory, flavorful meat and rice, smothered in rich tomato sauce—a true comfort food classic.
I can also give a slow-cooker version that makes these rolls hands-off and extra tender if you want.
Do you want me to do that?
