Here’s a classic and comforting recipe for Stuffed Cabbage Rolls, perfect for a family meal:
Ingredients (Serves 4–6)
- 1 large head of cabbage
- 1 lb (≈450 g) ground beef (or mix of beef and pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (optional)
- 1 can (14 oz / 400 g) crushed tomatoes
- 1/2 cup tomato sauce or broth
- 2 tbsp olive oil
- 1 tsp dried thyme or parsley
Instructions
- Prepare the Cabbage:
- Remove the core of the cabbage.
- Blanch the whole head in boiling water for 5–7 minutes until the leaves are pliable.
- Carefully peel off the leaves and let them cool.
- Make the Filling:
- In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix well.
- Stuff the Leaves:
- Take a cabbage leaf and place ~2 tbsp of filling near the base.
- Fold in the sides and roll tightly, like a burrito. Repeat with remaining leaves and filling.
- Assemble in a Pot or Baking Dish:
- Heat olive oil in a pan, add a bit of crushed tomatoes, and spread a thin layer at the bottom of the pot.
- Place the rolls seam-side down, snugly together.
- Pour remaining crushed tomatoes and tomato sauce over the rolls. Sprinkle with thyme or parsley.
- Cook:
- Stovetop: Cover and simmer gently for 45–60 minutes.
- Oven: Cover with foil and bake at 350°F (175°C) for 50–60 minutes.
- Serve:
- Serve hot with extra sauce spooned over the rolls. They go well with sour cream or a side of mashed potatoes.
💡 Tips:
- Use savoy cabbage if possible; its leaves are tender and easier to roll.
- You can prepare ahead of time and refrigerate; the flavor improves after sitting overnight.
- For a lighter version, you can substitute half the meat with mushrooms or lentils.
If you want, I can also give you a version with a sweet-and-sour tomato sauce, which makes the rolls tangy and extra flavorful—very traditional in Eastern European cooking.
Do you want that version?
