Stuffed cabbage rolls are a classic dish enjoyed across many cultures, featuring tender cabbage leaves wrapped around a flavorful filling of ground meat, rice, and spices. This comforting meal is slow-cooked in a rich tomato sauce, making it a delicious and satisfying option for family dinners or special occasions.
Ingredients
- 1 large head of green cabbage
- 1 pound ground beef (or a mix of beef and pork)
- 1 cup cooked white rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef or chicken broth
- 2 tablespoons olive oil
- 1 tablespoon sugar (optional, to balance the tomato sauce)
Instructions
- Prepare the Cabbage:
- Remove the core from the head of cabbage and gently separate the leaves.
- Blanch the leaves in a pot of boiling water for 2-3 minutes until pliable. Remove and let them cool on a towel.
- Make the Filling:
- In a large bowl, combine ground meat, cooked rice, chopped onion, minced garlic, egg, salt, pepper, paprika, and thyme. Mix thoroughly.
- Assemble the Rolls:
- Lay a cabbage leaf flat and place 2-3 tablespoons of the meat mixture near the base.
- Roll the leaf around the filling, tucking in the sides to create a neat package. Repeat with the remaining leaves and filling.
- Prepare the Sauce:
- Heat olive oil in a large skillet or pot. Add the crushed tomatoes, broth, sugar (if using), and a pinch of salt. Simmer for 5 minutes.
- Cook the Rolls:
- Place the cabbage rolls seam-side down in the sauce. Ensure they are snugly arranged in a single layer.
- Cover the pot and simmer on low heat for 1.5 to 2 hours, basting occasionally with the sauce.
- Serve:
- Serve the cabbage rolls hot, topped with the tomato sauce.
Serving and Storage Tips
- Serving: Pair stuffed cabbage rolls with crusty bread, mashed potatoes, or a simple green salad for a hearty meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
- Freezing: Cabbage rolls freeze well. Place them in a freezer-safe container with sauce, and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I use other types of meat for the filling?
Yes, you can use ground chicken, turkey, or even plant-based meat alternatives to suit your preference.
2. How do I prevent the cabbage leaves from tearing?
Blanching the leaves makes them more flexible and less likely to tear during rolling.
3. Can I make stuffed cabbage rolls ahead of time?
Absolutely! Assemble the rolls and store them in the refrigerator for up to 24 hours before cooking.
4. What’s a good side dish to serve with stuffed cabbage rolls?
Mashed potatoes, buttered noodles, or a slice of rye bread are excellent side dishes that complement the rolls.
Stuffed Cabbages Rolls
Stuffed Cabbage Rolls are a comforting and hearty dish made with tender cabbage leaves wrapped around a flavorful mixture of ground meat, rice, and seasonings, all cooked in a savory tomato sauce. Perfect for family dinners or special occasions!
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Eastern European
- Diet: Gluten Free
Ingredients
For the Cabbage Rolls:
- 1 large head of green cabbage
- 1 lb (450g) ground beef or pork (or a mix of both)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
For the Tomato Sauce:
- 2 cups crushed tomatoes
- 1 cup tomato sauce
- 1/2 cup chicken or vegetable broth
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
Instructions
- Prepare the Cabbage Leaves:
- Bring a large pot of water to a boil. Carefully peel off the cabbage leaves and blanch them in boiling water for 2–3 minutes until soft. Set aside to cool.
- Prepare the Filling:
- In a large bowl, mix the ground meat, cooked rice, onion, garlic, egg, paprika, oregano, salt, and pepper until well combined.
- Assemble the Rolls:
- Lay a cabbage leaf flat. Place 2–3 tablespoons of filling at the center, fold in the sides, and roll tightly like a burrito. Repeat with remaining leaves and filling.
- Make the Sauce:
- Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until softened. Add the crushed tomatoes, tomato sauce, broth, sugar, salt, pepper, and basil. Simmer for 5–10 minutes.
- Cook the Rolls:
- Preheat your oven to 375°F (190°C). Spread a thin layer of sauce in the bottom of a baking dish. Arrange the cabbage rolls seam-side down. Pour the remaining sauce over the rolls, covering them completely.
- Cover with foil and bake for 45–50 minutes. Remove foil and bake for an additional 10 minutes.
- Serve:
- Allow to cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- For a vegetarian option, replace the meat with lentils or mushrooms.
- You can make these rolls ahead and freeze them for up to 3 months.