Here’s a classic recipe for Stuffed Cabbage Rolls — tender cabbage leaves filled with a savory mix of ground meat, rice, and spices, all baked in a flavorful tomato sauce. Comfort food at its best!
🍽️ Stuffed Cabbage Rolls
Ingredients (Serves 6–8)
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1 large head green cabbage
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1 lb ground beef (or a mix of beef & pork)
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1 cup cooked rice
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 egg
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika (optional)
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1 tsp dried thyme or Italian seasoning
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2 cups tomato sauce (or crushed tomatoes)
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1 cup beef broth or water
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2 tbsp olive oil
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Fresh parsley for garnish (optional)
Instructions
1. Prepare the cabbage
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Bring a large pot of water to boil.
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Core the cabbage and carefully separate the leaves.
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Blanch the leaves in boiling water for 2–3 minutes until softened but still pliable. Drain and set aside.
2. Make the filling
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In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, paprika, and thyme. Mix well.
3. Assemble the rolls
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Place a cabbage leaf on a flat surface. Trim the thick vein if needed.
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Add about 2–3 tablespoons of filling near the base of the leaf.
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Fold the sides over the filling and roll tightly from the base up.
4. Cook
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Preheat oven to 350°F (175°C).
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Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat.
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Lightly brown the rolls seam-side down for 3–4 minutes to seal.
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Arrange the browned rolls seam-side down in the skillet or transfer to a baking dish.
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Mix tomato sauce and beef broth, pour over the rolls. Cover with foil.
5. Bake
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Bake for 1 to 1.5 hours until the cabbage is tender and filling is cooked through.
6. Serve
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Garnish with fresh parsley. Serve hot with mashed potatoes or crusty bread.
Tips
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You can substitute ground turkey or chicken for a lighter option.
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Add finely chopped mushrooms or grated carrot to the filling for extra veggies.
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Leftovers taste even better the next day!
Want a slow cooker version or a recipe for stuffed cabbage soup?
