Ah! You’re talking about baked stuffed cabbage rolls—a classic, comforting dish. Here’s a clear guide to make them from scratch:
Baked Stuffed Cabbage Rolls Recipe
Ingredients (for ~6 servings)
- 1 large head of cabbage
- 1 lb (450 g) ground meat (beef, pork, chicken, or a mix)
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper, to taste
- 1 tsp paprika (optional)
- 2 cups tomato sauce (or crushed tomatoes)
- 1 tsp dried herbs (thyme, oregano, or parsley)
- 1–2 tbsp olive oil
Instructions
Step 1: Prepare the Cabbage Leaves
- Bring a large pot of water to a boil.
- Core the cabbage and carefully separate the leaves.
- Blanch the leaves in boiling water for 2–3 minutes until soft. Drain and set aside.
Step 2: Make the Filling
- In a bowl, combine ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, and paprika.
- Mix thoroughly until evenly combined.
Step 3: Stuff the Cabbage
- Take one cabbage leaf and place ~2–3 tablespoons of filling at the base.
- Fold the sides in and roll tightly (like a burrito).
- Repeat with remaining leaves and filling.
Step 4: Assemble and Bake
- Preheat oven to 350°F (175°C).
- Lightly oil a baking dish and spread ½ cup of tomato sauce on the bottom.
- Arrange the rolls seam-side down in the dish.
- Pour remaining tomato sauce over the rolls and sprinkle herbs on top.
- Cover with foil and bake for 45–60 minutes, until the meat is cooked through.
Step 5: Serve
- Serve hot, optionally with a dollop of sour cream or a sprinkle of fresh parsley.
💡 Tips for Best Results:
- Use large cabbage leaves—they roll easier.
- Parboil the leaves just until flexible; overcooking makes them mushy.
- You can make these ahead and refrigerate before baking; flavors improve overnight.
If you want, I can also give a lighter, low-carb baked cabbage roll version that skips rice but is still juicy and flavorful.
Do you want me to show that version too?
