Here’s a classic, comforting Cabbage Rolls recipe—tender cabbage leaves stuffed with a savory meat and rice filling, simmered in a rich tomato sauce.
🥬 Cabbage Rolls (Stuffed Cabbage)
🧾 Ingredients
🥬 For the cabbage:
- 1 large cabbage (green cabbage works best)
- Water + pinch of salt (for boiling)
🥩 Filling:
- 500 g ground beef (or chicken/lamb)
- 1 cup uncooked rice (washed)
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried herbs (optional)
🍅 Sauce:
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp tomato paste (optional for richness)
- 2 cups water or broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp sugar (balances acidity)
- 1 tbsp oil or butter
🔥 Instructions
1. Prepare cabbage leaves
- Remove core of cabbage carefully
- Boil whole cabbage in salted water for 5–10 minutes
- Peel off softened leaves one by one
- Trim thick veins (so they roll easily)
2. Make filling
- Mix ground meat, rice, onion, garlic, and spices
- Add a splash of water or broth for softness
3. Roll cabbage
- Place a spoonful of filling on each leaf
- Fold sides in, then roll tightly
- Repeat until all filling is used
4. Prepare sauce
- Mix tomato sauce, tomato paste, water, salt, pepper, sugar, and oil
5. Cook
- Place cabbage rolls seam-side down in a large pot
- Pour sauce over them
- Cover and simmer on low heat for 45–60 minutes
(or bake at 180°C for about 1 hour covered)
🔑 Tips
- Don’t overfill leaves or they may burst
- Keep rolls tight for best texture
- Let them rest 10–15 minutes before serving
🍽️ Result
You get soft cabbage wrapped around juicy, flavorful meat and rice, all soaked in a rich tomato sauce.
🌿 Variations
- Vegetarian: use lentils or mushrooms instead of meat
- Spicy version: add chili flakes or hot sauce to filling
- Middle Eastern style: add cinnamon and allspice for warmth
If you want, I can also give you a slow cooker version or a no-rice low-carb cabbage roll recipe.
