Here’s a comforting, classic stuffed cabbage rolls recipe—tender cabbage leaves filled with seasoned meat and rice, simmered in a rich tomato sauce:
🥬 Stuffed Cabbage Rolls
Ingredients (serves 4–6)
For the rolls
- 1 large green cabbage
- 1 lb (450 g) ground beef (or beef + pork mix)
- 1/2 cup uncooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
For the sauce
- 2 cups tomato sauce
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 tbsp sugar (optional, balances acidity)
- 1 tbsp lemon juice or vinegar
- 1 tsp dried thyme or oregano
- Salt and pepper, to taste
Instructions
1. Prepare the cabbage
- Bring a large pot of water to a boil.
- Carefully remove core from the cabbage.
- Boil the whole cabbage for 5–8 minutes, peeling off softened leaves as they loosen.
- Set leaves aside to cool.
2. Make the filling
- In a bowl, mix ground meat, uncooked rice, onion, garlic, egg, salt, pepper, and paprika until well combined.
3. Form the rolls
- Place 2–3 tbsp filling near the base of each cabbage leaf.
- Fold sides in and roll up tightly like a burrito.
4. Prepare the sauce
- In a bowl, mix tomato sauce, crushed tomatoes, sugar, lemon juice, herbs, salt, and pepper.
5. Assemble and cook
- Spread a little sauce on the bottom of a large pot or baking dish.
- Arrange cabbage rolls seam-side down.
- Pour remaining sauce over the rolls.
Stovetop:
- Cover and simmer on low heat for 45–60 minutes
OR Oven:
- Cover with foil and bake at 350°F (175°C) for 1–1.5 hours
6. Serve
- Let cool slightly, then serve hot with extra sauce spooned over.
Tips
- For extra flavor, add a little bacon or smoked meat to the sauce.
- You can swap rice with quinoa for a healthier twist.
- These taste even better the next day!
If you want, I can also give you a quick deconstructed cabbage roll skillet (lazy version) that takes half the time 😊
