stuffed cabbage rolls

Ah, stuffed cabbage rolls — a classic comfort dish found across Eastern Europe and beyond! 🍂 They’re tender cabbage leaves wrapped around a savory filling of meat and rice, simmered in a tangy tomato sauce. Here’s a hearty, foolproof recipe.

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🥬 Stuffed Cabbage Rolls

Ingredients

For the cabbage rolls

• 1 large head of cabbage

• 1 lb (450 g) ground beef (or mix beef and pork)

• 1 cup cooked rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 egg

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika (optional)

• ½ tsp dried thyme or oregano (optional)

For the sauce

• 2 cups (480 ml) tomato sauce (or crushed tomatoes)

• 1 cup (240 ml) beef or vegetable broth

• 1 tbsp sugar (optional — balances acidity)

• 1 tbsp vinegar (optional — adds tang)

• Salt & pepper to taste

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Instructions

1. Prepare the cabbage

1. Remove the core of the cabbage.

2. Bring a large pot of water to boil.

3. Blanch the cabbage leaves for 2–3 minutes until pliable. Drain and set aside.

2. Make the filling

1. In a bowl, mix ground beef, cooked rice, chopped onion, garlic, egg, salt, pepper, and paprika.

2. Stir until combined.

3. Assemble the rolls

1. Place 2–3 tablespoons of filling in the center of a cabbage leaf.

2. Fold in the sides and roll tightly.

3. Repeat with remaining leaves and filling.

4. Make the sauce

1. In a bowl, mix tomato sauce, broth, sugar, vinegar, and seasonings.

5. Cook the cabbage rolls

1. Arrange rolls seam side down in a large pot or baking dish.

2. Pour sauce over the rolls, covering them almost completely.

3. Cover and simmer on low heat 1–1.5 hours (or bake at 350°F / 175°C covered for 1 hour).

6. Serve

1. Let rest 10 minutes before serving.

2. Optional: garnish with fresh parsley or a dollop of sour cream.

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💡 Tips

• Use smaller outer leaves for neat rolls; inner leaves are often too soft and tear easily.

• For extra flavor, sauté onion and garlic before mixing into the meat.

• You can make a larger batch and freeze before cooking — just thaw and simmer in sauce when ready.

• Variations: use ground turkey or chicken, or add grated carrots to the filling for sweetness.

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If you want, I can also give a Hungarian-style version with paprika-rich sauce that’s extra rich and comforting. It’s a personal favorite!