Stuffed cabbage rolls are a comforting, classic dish that combines tender cabbage leaves with a flavorful filling of ground meat, rice, and aromatic spices, all simmered in a rich tomato sauce. This hearty recipe is perfect for family dinners or special occasions.
Why You’ll Love This Recipe
- Classic Comfort Food: A timeless recipe that’s warm, hearty, and satisfying.
- Customizable: Easily adapt the filling to suit dietary preferences or available ingredients.
- Make-Ahead Friendly: Prepare in advance and reheat for a stress-free meal.
- Nutritious: Packed with protein, fiber, and essential vitamins from the cabbage.
- Versatile: Ideal as a main course for a cozy dinner or a celebratory gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Large green cabbage
- Ground beef or pork (or a mix of both)
- Cooked rice
- Onion, finely chopped
- Garlic, minced
- Egg
- Salt
- Black pepper
- Paprika
- Canned crushed tomatoes
- Tomato sauce
- Chicken or beef broth
- Sugar (optional, to balance acidity)
Directions
- Prepare the Cabbage:
- Bring a large pot of water to a boil.
- Core the cabbage and carefully place it in the boiling water.
- Cook for 5–7 minutes, then remove the leaves as they soften. Set aside.
- Make the Filling:
- In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix until well combined.
- Assemble the Rolls:
- Lay a cabbage leaf flat and place 2–3 tablespoons of filling near the base.
- Roll tightly, tucking in the sides as you go. Repeat with remaining leaves and filling.
- Prepare the Sauce:
- In a large pot or deep skillet, combine crushed tomatoes, tomato sauce, broth, and sugar if desired. Season with salt and pepper. Bring to a gentle simmer.
- Cook the Rolls:
- Place the cabbage rolls seam-side down in the pot with the sauce.
- Cover and simmer on low heat for 1–1.5 hours, or until the cabbage is tender and the filling is fully cooked.
- Serve:
- Serve hot, spooning extra sauce over the rolls. Garnish with fresh parsley if desired.
Servings and Timing
- Servings: Makes about 6–8 rolls, depending on cabbage size
- Prep Time: 30 minutes
- Cook Time: 1–1.5 hours
- Total Time: Approximately 2 hours
Variations
- Vegetarian: Use a filling of cooked lentils, mushrooms, and rice instead of meat.
- Low-Carb: Substitute cauliflower rice for traditional rice.
- Spicy: Add chili flakes or a dash of hot sauce to the tomato sauce.
- Herbaceous: Mix fresh dill or parsley into the filling for added flavor.
- Sauce Twist: Use a creamy tomato sauce by stirring in a splash of heavy cream or sour cream.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze uncooked rolls or fully cooked rolls (with sauce) for up to 3 months. Thaw overnight in the refrigerator before cooking or reheating.
- Reheating: Warm in a covered skillet over medium heat or in the oven at 350°F (175°C) until heated through.
FAQs
Can I use red cabbage instead of green?
Red cabbage can be used, but it may result in a slightly different texture and flavor.
What kind of rice is best?
Long-grain white rice works well, but you can also use brown rice or quinoa for a healthier option.
How do I keep the rolls from unrolling during cooking?
Place the rolls seam-side down in the pot and pack them tightly to prevent movement.
Can I make this recipe in the oven?
Yes, bake the rolls at 350°F (175°C) in a covered dish for about 1.5 hours.
Can I add vegetables to the filling?
Absolutely! Diced carrots, celery, or bell peppers make great additions.
How do I balance the acidity in the sauce?
Add a pinch of sugar or a drizzle of honey to the tomato sauce if it’s too acidic.
Is this recipe gluten-free?
It can be made gluten-free by ensuring the broth and other ingredients are gluten-free.
Can I skip the egg in the filling?
Yes, the egg helps bind the filling, but it’s not essential. You can leave it out or use a flax egg as a substitute.
What should I serve with stuffed cabbage rolls?
Mashed potatoes, crusty bread, or a simple green salad pair beautifully with this dish.
How can I speed up the preparation?
Use pre-cooked rice and prepare the sauce while the cabbage is boiling.
Conclusion
Stuffed cabbage rolls are a hearty and comforting dish that’s packed with flavor and tradition. Whether you’re making them for a weeknight dinner or a special occasion, their rich taste and tender texture make them a standout choice. Try this recipe and enjoy a delicious homemade meal that brings everyone to the table!
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Stuffed Cabbage Rolls
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 1/2 hours
- Total Time: 2 hours
- Yield: 6 (2 rolls per serving) 1x
- Category: Main Course, Comfort Food
- Method: Baking, Simmering
- Cuisine: Eastern European
Description
Stuffed cabbage rolls are a comforting, hearty dish made with tender cabbage leaves filled with a flavorful mixture of ground meat, rice, and spices, then simmered in a rich tomato sauce. A classic recipe perfect for family dinners.
Ingredients
For the cabbage rolls:
- 1 large head of green cabbage
- 500 g (1 lb) ground beef or a mix of beef and pork
- 1 cup cooked white rice (or uncooked if simmering for longer)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
For the tomato sauce:
- 1 can (28 oz) crushed tomatoes or tomato sauce
- 1 cup beef or vegetable broth
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp sugar (optional, to balance acidity)
- 1/2 tsp dried thyme or oregano
- Salt and pepper, to taste
Instructions
1. Prepare the cabbage leaves:
- Bring a large pot of water to a boil. Carefully remove the core from the cabbage.
- Place the whole head of cabbage into the boiling water for 1–2 minutes, then gently peel off the softened outer leaves. Repeat until you have about 12–15 leaves.
- Trim the thick stem at the base of each leaf to make them easier to roll.
2. Make the filling:
- In a large bowl, combine the ground meat, rice, onion, garlic, egg, paprika, salt, and pepper. Mix until well blended.
3. Assemble the rolls:
- Lay a cabbage leaf flat, with the stem end closest to you. Place about 2 tablespoons of filling in the center.
- Fold the sides over the filling, then roll tightly from the stem end to form a neat roll. Repeat with remaining leaves and filling.
4. Prepare the sauce:
- Heat olive oil in a large skillet or pot over medium heat. Add the onion and garlic, cooking until softened.
- Stir in the crushed tomatoes, broth, sugar (if using), thyme, salt, and pepper. Simmer for 5 minutes.
5. Cook the cabbage rolls:
- Preheat your oven to 350°F (175°C) if baking.
- Spread a thin layer of sauce on the bottom of a large baking dish or pot. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce over the rolls, ensuring they are fully covered.
- For baking: Cover tightly with foil and bake for 1 1/2 hours.
- For stovetop: Cover the pot and simmer gently over low heat for 1–1 1/2 hours.
6. Serve:
- Serve the cabbage rolls hot, garnished with fresh parsley if desired.
Notes
- You can add a splash of vinegar or a dollop of sour cream to the sauce for extra tang.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a vegetarian version, replace the meat with lentils or chopped mushrooms.