Stuffed Cabbage Rolls Recipe

Stuffed cabbage rolls are a timeless comfort food found in many cultures, from Eastern Europe to the Middle East. Tender cabbage leaves are wrapped around a savory filling of ground meat, rice, and herbs, then simmered in a rich tomato sauce until melt-in-your-mouth tender. This hearty dish is perfect for family dinners, meal prep, or a cozy weekend meal. Whether you’re new to making them or grew up eating them, this classic recipe will warm your heart and satisfy your soul.

Ingredients:

For the cabbage rolls:

• 1 large head of green cabbage

• 1 lb (450g) ground beef or ground beef/pork mix

• 1/2 cup uncooked white rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 egg, beaten

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp paprika (optional)

• 2 tbsp fresh parsley, chopped (or 1 tsp dried)

For the sauce:

• 2 cups tomato sauce or crushed tomatoes

• 1 tbsp tomato paste

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1/2 tsp sugar (to balance acidity)

• Salt and pepper to taste

• 1/2 tsp dried oregano or thyme (optional)

• Instructions:

  1. Prepare the cabbage:

  • Bring a large pot of water to a boil.

  • Carefully remove the core from the cabbage and place the whole head in the water.

  • Boil for 8–10 minutes, gently peeling off the softened outer leaves with tongs as they loosen. You’ll need about 12–14 leaves.

  • Trim the thick rib from each leaf so it folds easily.

  2. Make the filling:

  • In a bowl, mix ground meat, uncooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and parsley until well combined.

  3. Roll the cabbage:

  • Place about 2 tablespoons of filling in the center of each cabbage leaf.

  • Fold in the sides and roll tightly like a burrito.

  4. Make the sauce:

  • In a skillet, sauté onion and garlic in olive oil until translucent.

  • Add tomato sauce, tomato paste, sugar, and seasoning. Simmer for 10 minutes.

  5. Assemble and cook:

  • Pour a thin layer of sauce into the bottom of a large pot or baking dish.

  • Layer the rolls seam-side down, then pour the remaining sauce over the top.

  • Cover tightly with foil (if baking) or a lid (if stovetop).

  6. Cook:

  • Oven: Bake at 350°F (175°C) for 1.5 to 2 hours.

  • Stovetop: Simmer covered over low heat for 1.5 hours, checking occasionally.

  • Serve With:

    • Mashed potatoes, crusty bread, or sour cream on the side.

    Let me know if you’d like a vegetarian version or a slow-cooker adaptation!