Stuffed Cabbages Rolls

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

  1. 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.
  2. Make the Filling:
    • In a large bowl, combine ground meat, cooked rice, chopped onion, minced garlic, egg, salt, pepper, paprika, and thyme. Mix thoroughly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Stuffed Cabbages Rolls

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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!

  • Author: ksuur
  • 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

Scale

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

  1. 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.
  2. Prepare the Filling:
    • In a large bowl, mix the ground meat, cooked rice, onion, garlic, egg, paprika, oregano, salt, and pepper until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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