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Introduction
Stuffed cabbage rolls are the ultimate comfort food — hearty, flavorful, and soul-soothing. Whether you're craving something warm on a chilly evening or want to bring a rustic touch to your dinner table, this recipe delivers a perfect balance of tender cabbage leaves wrapped around a savory meat and rice filling, all simmered in a rich tomato sauce. Let's dive into this homestyle favorite that’s been passed down through generations — with a few modern touches!
Ingredients
For the cabbage rolls:
1 large head of green cabbage
1 lb (450g) ground beef or a mix of beef and pork
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
Salt and pepper, to taste
1 tsp paprika (optional)
For the sauce:
2 cups crushed tomatoes (or tomato sauce)
1 tbsp tomato paste
1 tsp sugar
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper, to taste
1 tbsp olive oil
Directions
Prepare the cabbage:
Bring a large pot of water to a boil. Core the cabbage and place it into the pot. Boil for about 5–8 minutes, gently peeling off the leaves as they soften. Set aside 12–15 large leaves.
Make the filling:
In a large bowl, mix the ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, and paprika. Stir until everything is well combined.
Assemble the rolls:
Lay a cabbage leaf flat. Place 2–3 tablespoons of filling at the base of the leaf, fold in the sides, and roll it up tightly like a burrito. Repeat with remaining leaves and filling.
Prepare the sauce:
In a saucepan, heat olive oil. Add tomato paste, then stir in the crushed tomatoes, sugar, herbs, salt, and pepper. Simmer for 10 minutes.
Cook the rolls:
In a large pot or Dutch oven, layer some leftover cabbage leaves on the bottom to prevent sticking. Arrange the cabbage rolls seam-side down, then pour the sauce over the top. Cover and simmer over low heat for 1.5 to 2 hours.
Serving and Storage Tips
Serve your cabbage rolls hot, spooning plenty of that savory tomato sauce over the top. They pair wonderfully with crusty bread or mashed potatoes.
Storage:
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