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.

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🥬 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

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👩‍🍳 Instructions

1️⃣ Prepare Cabbage Leaves

1. Remove core from cabbage.
2. Boil whole head in large pot of water for 5–10 minutes until leaves are pliable.
3. Carefully peel off leaves and set aside to cool.

2️⃣ Make the Filling

1. Mix ground meat, cooked rice, chopped onion, egg, salt, pepper, and paprika in a bowl.

3️⃣ Assemble the Rolls

1. Place 2–3 tbsp of filling onto the center of each cabbage leaf.
2. Fold sides over and roll tightly.

4️⃣ Make the Sauce

1. In a saucepan, sauté onion and garlic until soft.
2. Add tomato sauce, diced tomatoes, tomato paste, sugar, salt, pepper, and paprika.
3. Add 1–2 cups water or broth to reach desired consistency.

5️⃣ Cook the Rolls

1. Place cabbage rolls seam-side down in a baking dish or pot.
2. Pour tomato sauce over the rolls.
3. Cover with lid or foil.
4. Simmer on stove: 1–1.5 hours over low heat
   Or bake: 350°F (175°C) for 1–1.5 hours

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✨ 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.

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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?