Ah, Stuffed Cabbage Rolls—comfort food at its finest! Tender cabbage leaves filled with savory meat and rice, simmered in a flavorful tomato sauce. Here’s a classic recipe:
Ingredients (serves 4–6)
For the rolls:
- 1 large head of cabbage
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- ½ cup uncooked rice
- 1 small onion, finely chopped
- 1–2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
For the sauce:
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 1 tbsp tomato paste (optional, for richness)
- 1 tbsp sugar (balances acidity)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika or smoked paprika (optional)
- ½ cup water or broth
Instructions
1. Prepare the cabbage
- Bring a large pot of water to boil.
- Core the cabbage and gently separate the leaves.
- Boil leaves 2–3 minutes until pliable, then drain and set aside.
- Trim thick stems if necessary so leaves roll easily.
2. Make the filling
- In a bowl, mix ground meat, uncooked rice, onion, garlic, egg, salt, pepper, and paprika.
3. Assemble the rolls
- Place about 2–3 tablespoons of filling in the center of each cabbage leaf.
- Fold sides over the filling and roll tightly from stem end to tip.
4. Prepare the sauce
- In a bowl, mix tomato sauce, diced tomatoes, tomato paste, sugar, salt, pepper, paprika, and water/broth.
5. Cook the rolls
- Place cabbage rolls seam-side down in a large pot or Dutch oven.
- Pour sauce over the rolls.
- Cover and simmer over low heat for 45–60 minutes, until meat and rice are cooked through.
- Optional: bake at 350°F (175°C) for 45–50 minutes covered if you prefer oven cooking.
6. Serve
- Spoon sauce over the rolls and enjoy!
- Perfect with mashed potatoes or crusty bread.
If you want, I can also give a quick slow-cooker version that makes them almost effortless and extra tender.
Do you want me to provide that version?
