Stuffed Cabbage Rolls are a classic comfort food found in Eastern European cuisines. They consist of cabbage leaves wrapped around a savory filling, usually ground meat and rice, and cooked in a flavorful tomato sauce. Here’s a complete guide:
🍴 Ingredients (Serves 4–6)
For the cabbage rolls:
- 1 large head of cabbage
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup cooked rice
- 1 small onion, finely chopped
- 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 tbsp tomato paste (optional, for richer flavor)
- 1 tsp sugar (balances acidity)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ cup water or broth
- Optional: fresh herbs (parsley, dill)
🧑🍳 Instructions
1. Prepare the cabbage
- Remove the core from the cabbage.
- Bring a large pot of water to boil.
- Carefully separate the leaves and blanch them in boiling water for 2–3 minutes until soft and pliable. Drain and cool.
2. Make the filling
- In a bowl, mix ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika.
3. Assemble the rolls
- Place 2–3 tablespoons of filling on the center of each cabbage leaf.
- Fold the sides over the filling and roll tightly from the stem end.
4. Prepare the sauce
- In a separate bowl, mix tomato sauce, tomato paste, water, sugar, salt, pepper, and paprika.
5. Cook the cabbage rolls
- Preheat oven to 350°F (175°C).
- In a baking dish, spread a layer of sauce.
- Place cabbage rolls seam-side down in the dish.
- Pour remaining sauce over the rolls. Cover with foil.
- Bake for 1–1.5 hours, until the meat is cooked and cabbage is tender.
🍽 Serving Suggestions
- Serve hot with sour cream on top for a classic Eastern European touch.
- Pairs well with mashed potatoes or crusty bread to soak up the sauce.
I can also give a quick stovetop version that takes about 40 minutes instead of baking. It’s perfect if you want a faster version without sacrificing flavor. Do you want that version?
