Here’s a classic stuffed cabbage rolls recipe, a comforting dish loved across Eastern Europe and beyond. Perfect for a hearty dinner! 🥬
Stuffed Cabbage Rolls
Ingredients (Serves 6–8)
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 (optional, for richer flavor)
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika or smoked paprika
- 1 tbsp olive oil
Instructions
1. Prepare the Cabbage
- Bring a large pot of water to boil.
- Core the cabbage and carefully separate the leaves.
- Blanch leaves in boiling water for 2–3 minutes until soft and pliable.
- Drain and let cool slightly.
2. Make the Filling
- In a bowl, combine ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, and paprika.
- Mix until evenly combined.
3. Form the Rolls
- Place 2–3 tbsp filling in the center of each cabbage leaf.
- Fold sides over the filling, then roll from stem end to tip to seal.
4. Prepare the Sauce
- In a bowl, mix tomato sauce, tomato paste, sugar, salt, pepper, and paprika.
5. Assemble and Cook
- Lightly grease a large baking dish or Dutch oven.
- Place cabbage rolls seam-side down in layers.
- Pour tomato sauce over the rolls.
- Cover with lid or foil.
- Bake at 350°F (175°C) for 1–1.5 hours until cabbage is tender and filling is cooked.
Tips for Perfect Cabbage Rolls
- Blanch the leaves carefully—don’t overcook or they tear.
- For extra flavor, sauté onions and garlic before mixing with meat.
- Leftovers taste even better the next day as flavors meld.
- Can also simmer on the stovetop in a large pot over low heat for 1–1.5 hours.
Serving Ideas
- Serve with sour cream or yogurt
- Pair with mashed potatoes or crusty bread
- Garnish with fresh parsley or dill
If you want, I can make a “quick weeknight version” that uses pre-shredded cabbage and a simplified sauce but keeps all the classic flavors.
Do you want me to do that?
