Ingredients (makes about 8–10 rolls)
For the Rolls:
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1 large head of cabbage
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1 lb (450 g) ground beef (or mix of beef and pork)
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½ cup cooked rice (white or brown)
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1 small onion, finely chopped
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1 egg
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1–2 cloves garlic, minced
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Salt and pepper, to taste
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1 tsp paprika (optional)
For the Sauce:
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1 can (15 oz / 425 g) tomato sauce or crushed tomatoes
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1 cup beef or chicken broth
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1 tbsp tomato paste
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1 small onion, chopped
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1–2 tsp sugar (optional, to balance acidity)
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Salt and pepper, to taste
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1 tsp dried thyme or dill (optional)
Instructions
1. Prepare the cabbage:
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Bring a large pot of water to boil.
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Remove the core from the cabbage.
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Carefully separate the leaves and blanch them in boiling water for 2–3 minutes until pliable. Drain and let cool.
2. Make the filling:
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In a bowl, combine ground meat, cooked rice, chopped onion, egg, garlic, salt, pepper, and paprika. Mix well.
3. Assemble the rolls:
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Take a cabbage leaf and place about 2–3 tablespoons of filling in the center.
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Fold the sides over the filling and roll tightly from the stem end.
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Repeat with remaining leaves and filling.
4. Prepare the sauce:
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In a saucepan, sauté chopped onion until soft.
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Add tomato sauce, tomato paste, broth, sugar, salt, pepper, and herbs. Simmer 5–10 minutes.
5. Cook the cabbage rolls:
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Place a layer of leftover cabbage leaves at the bottom of a large pot or baking dish.
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Arrange rolls seam-side down on top.
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Pour the sauce over the rolls.
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Cover and simmer on the stovetop for 45–60 minutes, or bake at 350°F (175°C) for 1 hour.
6. Serve:
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Serve hot, spooning extra sauce over the rolls. Often paired with mashed potatoes or crusty bread.
Tips
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For extra flavor, sauté the meat filling lightly before rolling.
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Leftovers taste even better the next day—the flavors meld beautifully.
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You can freeze uncooked rolls for later; just bake or simmer from frozen, adding extra cooking time.
If you want, I can also give a lighter version with ground turkey and a tangy tomato-sour cream sauce that’s delicious and less heavy.
Do you want me to do that?
