🥬 Stuffed Cabbage Rolls (Classic Style)
📝 Ingredients:
For the Rolls:
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1 large head of green cabbage
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1 lb (450g) ground beef (or half beef, half pork)
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½ cup uncooked white rice (or parboiled 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 tbsp fresh parsley, chopped (optional)
For the Tomato Sauce:
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1 tbsp olive oil
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1 small onion, chopped
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2 cloves garlic, minced
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1 can (15 oz / 425g) tomato sauce or crushed tomatoes
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1 tbsp tomato paste (for richness)
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1 tsp sugar
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Salt and pepper to taste
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½ tsp dried oregano or basil
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½ cup water or beef broth
👨🍳 Instructions
1. Prep the Cabbage:
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Bring a large pot of water to a boil.
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Carefully remove the core from the cabbage head.
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Place the whole head in boiling water for about 3–5 minutes.
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Peel off softened outer leaves as they loosen; repeat until you have about 12 good leaves.
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Let them cool. Trim thick stems if needed for easier rolling.
2. Make the Filling:
In a large bowl, mix together:
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Ground meat
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Uncooked rice
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Onion, garlic
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Egg
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Salt, pepper, paprika, parsley
3. Make the Sauce:
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In a pan, heat olive oil.
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Sauté onion and garlic until soft.
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Add tomato sauce, tomato paste, sugar, herbs, salt & pepper.
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Add water or broth to thin it slightly.
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Simmer for 10 minutes.
4. Assemble the Rolls:
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Place a cabbage leaf flat.
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Add about 2–3 tablespoons of filling at the base.
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Fold sides over and roll up tightly (like a burrito).
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Repeat with remaining leaves.
5. Cook the Rolls:
Stovetop Method:
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Layer some sauce at the bottom of a deep pot or Dutch oven.
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Add rolls seam-side down in layers.
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Pour remaining sauce over top.
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Cover and simmer on low for 1.5 to 2 hours, until rice is tender.
Oven Method:
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Preheat oven to 350°F (175°C).
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Place rolls in a baking dish, pour sauce over them.
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Cover tightly with foil.
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Bake for 1.5 hours.
✅ Serving Suggestions:
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Serve hot with mashed potatoes, sour cream, or crusty bread.
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Garnish with extra parsley.
🔄 Variations:
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Use ground turkey or chicken for a lighter version.
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Add chopped mushrooms or grated carrot to the filling.
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Make it vegetarian: swap meat for lentils, mushrooms, or a grain blend.
Would you like a freezer-friendly version, a slow cooker version, or how to make it with sauerkraut or sweet-and-sour sauce (like in Jewish-style rolls)?
