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
Units
Scale
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.