Here’s a classic recipe for cabbage rolls with tomato sauce—comfort food with a savory filling wrapped in tender cabbage leaves 🍽️
Cabbage Rolls with Tomato Sauce
Ingredients
For the Rolls:
- 1 large head of cabbage
- 1 lb (450 g) ground beef (or mix beef and pork)
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
For the Tomato Sauce:
- 2 cups tomato sauce (or crushed tomatoes)
- 1 cup water or beef broth
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
Instructions
1. Prepare the cabbage leaves
- Bring a large pot of water to boil.
- Core the cabbage and carefully separate the leaves.
- Boil leaves 2–3 minutes until soft, then drain and cool.
- Trim thick vein from each leaf to make rolling easier.
2. Make the filling
- In a bowl, combine ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, and paprika. Mix well.
3. Roll the cabbage
- Place 2–3 tbsp filling in the center of each leaf.
- Fold sides over, then roll from stem end to tip, enclosing the filling.
4. Make the tomato sauce
- In a pan, sauté onion and garlic in olive oil until soft.
- Add tomato sauce, water/broth, sugar, salt, and pepper. Simmer 5–10 minutes.
5. Assemble
- Place cabbage rolls seam side down in a baking dish or pot.
- Pour tomato sauce over the rolls, covering them.
6. Cook
- Oven method: Cover with foil, bake at 350°F (175°C) for 1–1.5 hours.
- Stovetop method: Cover, simmer gently for 1–1.5 hours.
7. Serve
- Spoon sauce over rolls and serve hot. Optional garnish: chopped parsley or a dollop of sour cream.
Tips
- Extra flavor: Add a splash of Worcestershire sauce or smoked paprika to the filling.
- Make ahead: Rolls taste even better if made a day ahead—the flavors meld overnight.
- Vegetarian version: Use cooked lentils or mushrooms instead of meat.
If you like, I can give a shortcut version using cabbage leaves without boiling or a slow cooker version that’s super easy for busy days.
Do you want me to do that?
