Ah, stuffed cabbage rolls—classic comfort food! 🥬 Here’s a simple and tasty recipe for stuffed cabbage rolls that yields tender, flavorful rolls:
Stuffed Cabbage Rolls Recipe
Ingredients (6–8 servings)
- 1 large head of cabbage
- 1 lb (450 g) ground beef (or half beef/half 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)
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp olive oil
Instructions
Step 1: Prepare the Cabbage
- Bring a large pot of water to boil.
- Remove the core of the cabbage.
- Blanch the cabbage head in boiling water for 5–7 minutes until leaves are soft.
- Carefully peel off the leaves, set aside to cool.
Step 2: Make the Filling
- In a bowl, combine:
- Ground meat
- Cooked rice
- Chopped onion
- Garlic
- Egg
- Salt, pepper, and paprika
- Mix thoroughly until well combined.
Step 3: Roll the Cabbage
- Place a spoonful of filling near the base of each leaf.
- Fold the sides over, then roll from the base to the tip.
Step 4: Assemble
- Heat olive oil in a large skillet or baking dish.
- Place cabbage rolls seam-side down.
- Pour tomato sauce over the rolls until mostly covered.
Step 5: Cook
- Stovetop: Cover and simmer on low for 45–60 minutes.
- Oven: Cover with foil and bake at 350°F (175°C) for 45–60 minutes.
Step 6: Serve
- Serve hot with a dollop of sour cream or extra tomato sauce on top.
💡 Tips for Extra Flavor
- Add fresh herbs like dill or parsley to the filling.
- For a sweeter tomato sauce, mix in 1 tsp sugar.
- Leftovers taste even better the next day!
If you want, I can also give a quick weeknight shortcut version that uses cabbage leaves without boiling and cooks faster—super convenient.
Do you want me to do that?
