Here’s a classic recipe for Stuffed Cabbage Rolls — tender cabbage leaves filled with savory meat and rice, simmered in a flavorful tomato sauce. Perfect for family dinners or a comforting meal.
🥬 Classic Stuffed Cabbage Rolls
🛒 Ingredients
For the Filling:
- 1 lb ground beef (or half beef, half pork)
- ½ cup cooked rice
- 1 small onion, finely chopped
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
For the Cabbage:
- 1 large head of cabbage
- Water (for boiling leaves)
For the Sauce:
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp sugar
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- 1–2 cups water or broth
👩🍳 Instructions
1️⃣ Prepare Cabbage Leaves
- Remove core from cabbage.
- Boil whole head in large pot of water for 5–10 minutes until leaves are pliable.
- Carefully peel off leaves and set aside to cool.
2️⃣ Make the Filling
- Mix ground meat, cooked rice, chopped onion, egg, salt, pepper, and paprika in a bowl.
3️⃣ Assemble the Rolls
- Place 2–3 tbsp of filling onto the center of each cabbage leaf.
- Fold sides over and roll tightly.
4️⃣ Make the Sauce
- In a saucepan, sauté onion and garlic until soft.
- Add tomato sauce, diced tomatoes, tomato paste, sugar, salt, pepper, and paprika.
- Add 1–2 cups water or broth to reach desired consistency.
5️⃣ Cook the Rolls
- Place cabbage rolls seam-side down in a baking dish or pot.
- Pour tomato sauce over the rolls.
- Cover with lid or foil.
- Simmer on stove: 1–1.5 hours over low heat
Or bake: 350°F (175°C) for 1–1.5 hours
✨ Tips for Perfect Cabbage Rolls
- Use inner cabbage leaves — thinner and easier to roll.
- Add a splash of vinegar or lemon juice to the sauce for brightness.
- Let rolls rest 10 minutes before serving — flavors meld beautifully.
- Serve with sour cream for a traditional touch.
If you want, I can also give a slow-cooker version that’s even easier — just dump the rolls and sauce in, set, and forget. It makes them super tender and flavorful.
Do you want me to share that version?
