Here’s a classic stuffed cabbage rolls recipe — savory, comforting, and perfect for family dinners. 🥬🍚
Ingredients
For the Rolls
- 1 large head of cabbage
- 1 lb (450 g) ground beef (or mix beef & 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)
For the Sauce
- 2 cups tomato sauce (or crushed tomatoes)
- 1 tbsp tomato paste
- 1 tsp sugar (balances acidity)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika or smoked paprika (optional)
Instructions
1. Prepare the Cabbage
- Bring a large pot of water to boil.
- Remove core from cabbage and carefully separate leaves.
- Blanch leaves in boiling water 2–3 minutes until soft and pliable. Drain and cool.
2. Make the Filling
- In a bowl, combine:
- Ground meat
- Cooked rice
- Onion & garlic
- Egg
- Salt, pepper, and paprika
- Mix until well combined.
3. Roll the Cabbage
- Place 2–3 tablespoons of filling in the center of a leaf.
- Fold sides over filling and roll from stem end to tip.
- Repeat with remaining leaves and filling.
4. Make the Sauce
- In a saucepan, mix tomato sauce, tomato paste, sugar, salt, pepper, and paprika.
- Simmer for 5–10 minutes.
5. Cook the Rolls
- Place cabbage rolls seam-side down in a large baking dish or deep pan.
- Pour sauce over rolls.
- Cover with foil or lid and bake at 350°F (175°C) for 45–60 minutes.
- Optional: uncover for last 10 minutes to thicken sauce.
Tips
- Rice: You can use white, brown, or even quinoa for a twist.
- Make Ahead: Stuffed cabbage freezes well — freeze before baking or after cooking.
- Extra Flavor: Add herbs like dill or parsley to the filling or sauce.
If you want, I can also give a faster, stovetop version of stuffed cabbage rolls that cooks in 30 minutes and still tastes like the classic.
Do you want me to do that?
