🌿 Stuffed Cabbage Rolls Recipe
Serves: 6
Prep Time: 25–30 minutes
Cook Time: 1–1.5 hours
Ingredients
For the Rolls:
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1 large head of cabbage
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1 lb (450 g) ground beef, pork, or a mix
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1 cup cooked rice (white, brown, or wild)
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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 Sauce:
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2 cups tomato sauce (or crushed tomatoes)
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1 tbsp tomato paste (optional, for richness)
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1 tsp sugar (balances acidity)
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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1–2 cups water or broth (as needed)
Instructions
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Prepare the Cabbage:
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Remove core from cabbage.
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Boil the whole head in water for 5–10 minutes, or until outer leaves are pliable.
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Carefully peel off leaves and set aside.
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Make the Filling:
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In a bowl, combine ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and parsley. Mix well.
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Assemble Rolls:
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Place 2–3 tbsp of filling in the center of each cabbage leaf.
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Fold sides over filling, then roll tightly from stem end.
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Prepare the Sauce:
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In a bowl, mix tomato sauce, tomato paste, sugar, salt, pepper, and paprika.
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Cook the Rolls:
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Place rolls seam-side down in a large pot or baking dish.
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Pour sauce over rolls, adding water or broth to cover at least halfway.
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Stovetop: Simmer on low heat, covered, for 1–1.5 hours.
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Oven: Cover with foil and bake at 350°F (175°C) for 1–1.5 hours.
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Serve:
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Serve hot, spooning sauce over each roll. Optional: garnish with fresh parsley or a dollop of sour cream.
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🍽️ Tips & Variations
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For vegetarian rolls: substitute meat with lentils, mushrooms, or textured vegetable protein.
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Add chopped carrots or bell peppers to the filling for extra flavor.
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Use leftover sauce to make a simple soup or pasta topping.
If you want, I can also give a step-by-step version with a shortcut method that’s easier if you don’t want to boil the cabbage first. It saves a lot of time. Do you want me to do that?
