Here’s a classic stuffed cabbage rolls recipe—tender cabbage leaves filled with a savory meat and rice mixture, baked in a flavorful tomato sauce.
🥬 Ingredients (makes 6–8 rolls)
For the rolls:
- 1 large head of cabbage
- 1 lb (450 g) ground beef or a mix of beef and pork
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (optional)
For the sauce:
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil or butter
👩🍳 Instructions
1. Prepare the cabbage
- Bring a large pot of water to boil.
- Carefully remove the cabbage leaves, keeping them whole.
- Boil leaves for 2–3 minutes until softened, then drain and cool.
2. Make the filling
- In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika.
- Mix gently until evenly combined.
3. Assemble the rolls
- Lay a cabbage leaf flat. Trim thick veins if needed.
- Place 2–3 tablespoons of filling at the base.
- Fold sides over and roll tightly. Repeat for all leaves.
4. Prepare the sauce
- In a saucepan, heat olive oil or butter.
- Add tomato sauce, tomato paste, sugar, salt, and pepper.
- Simmer 5 minutes to blend flavors.
5. Cook the rolls
- Place cabbage rolls seam-side down in a baking dish.
- Pour tomato sauce over the rolls.
- Cover with foil and bake at 350°F (175°C) for 45–60 minutes.
6. Serve
- Let cool slightly, then spoon sauce over the rolls.
- Optional: garnish with fresh parsley or sour cream.
🍽️ Tips
- For extra flavor, add smoked paprika or a splash of Worcestershire sauce to the filling.
- Leftovers taste even better the next day—flavors meld beautifully.
- You can freeze uncooked rolls in sauce and bake later for convenience.
If you want, I can also give a simpler stovetop version of stuffed cabbage rolls that cooks in one pot in under 40 minutes.
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