🥬 Stuffed Cabbage Rolls (Classic Style)
Stuffed cabbage rolls are a comforting, hearty dish made with tender cabbage leaves wrapped around a savory meat and rice filling, then simmered in a rich tomato sauce.
🛒 Ingredients
For the cabbage & filling:
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1 large green cabbage
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1 lb (450g) ground beef (or beef/pork mix)
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1 cup cooked white rice
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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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2 tbsp chopped parsley
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika
For the sauce:
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2 cups tomato sauce
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1 tbsp tomato paste
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1 tbsp brown sugar
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1 tbsp lemon juice (or vinegar)
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1 cup beef broth
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Salt & pepper to taste
👩🍳 Instructions
1️⃣ Prepare the Cabbage
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Bring a large pot of salted water to a boil.
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Remove the core from the cabbage.
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Carefully place the whole cabbage in boiling water.
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As leaves soften (about 2–3 minutes), gently peel them off and set aside.
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Trim the thick stem from each leaf to make rolling easier.
2️⃣ Make the Filling
In a bowl, combine:
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Ground meat
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Cooked rice
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Onion
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Garlic
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Egg
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Parsley
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Salt, pepper, paprika
Mix until just combined (don’t overmix).
3️⃣ Roll the Cabbage
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Place about 2–3 tablespoons of filling near the base of each leaf.
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Fold in the sides and roll up tightly like a burrito.
4️⃣ Prepare the Sauce
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Mix tomato sauce, tomato paste, brown sugar, lemon juice, and broth.
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Pour a thin layer into the bottom of a large pot or baking dish.
5️⃣ Cook
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Arrange rolls seam-side down in the pot.
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Pour remaining sauce over the top.
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Cover and simmer on low for 45–60 minutes
OR bake at 350°F (175°C) for 1 hour.
🍽️ Serving Suggestions
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Serve hot with mashed potatoes or crusty bread.
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Garnish with fresh parsley or a dollop of sour cream.
If you’d like, I can also share:
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A traditional Polish version
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A vegetarian version
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A sweet-and-sour Jewish-style version
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Slow cooker or Instant Pot method 😊