Here’s a classic, hearty recipe for stuffed cabbage rolls—perfect comfort food with a rich tomato sauce.
Stuffed Cabbage Rolls
Ingredients (Serves 6)
For the rolls:
- 1 large head of cabbage
- 1 pound ground beef (or a mix of beef & pork)
- ½ cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon dried thyme or parsley
For the sauce:
- 2 cups tomato sauce (or crushed tomatoes)
- 1 tablespoon tomato paste (optional, for richness)
- 1 teaspoon sugar
- 1 tablespoon vinegar or lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Instructions
- Prepare the Cabbage:
- Bring a large pot of water to boil.
- Remove the core from the cabbage and carefully separate leaves.
- Boil leaves 2–3 minutes until pliable. Drain and cool.
- Make the Filling:
- In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and herbs. Mix well.
- Assemble the Rolls:
- Place 2–3 tablespoons of filling in the center of each cabbage leaf.
- Fold sides over the filling and roll tightly.
- Prepare the Sauce:
- Mix tomato sauce, tomato paste, sugar, vinegar, salt, pepper, and paprika.
- Cook the 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 with foil.
- Bake for 1–1.5 hours, until meat is cooked and flavors meld.
- Serve:
- Spoon extra sauce over rolls.
- Optional: garnish with fresh parsley or a dollop of sour cream.
Tips for Extra Flavor
- Sauté onions and garlic before mixing with meat for a richer taste.
- Add a little smoked paprika or cayenne for a subtle kick.
- Some recipes include bacon or pancetta for extra depth.
If you want, I can also give a quick stovetop version that cooks in 30 minutes instead of 1–1.5 hours—still tender and flavorful.
Do you want me to do that?
