Stuffed Cabbage Rolls Recipe

By Muhammad Faizan

Stuffed Cabbage Rolls Recipe

Ingredients

  • 1 medium head of cabbage

  • 1 lb (450 g) ground beef (or a mix of beef and pork)

  • 1 cup cooked rice

  • 1 small onion, finely chopped

  • 1 egg

  • 2 cloves garlic, minced

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp paprika (optional)

  • 2 cups tomato sauce (or crushed tomatoes)

  • 1 cup beef broth (or water)

  • 2 tbsp olive oil or butter

Instructions

Step 1: Prepare the Cabbage

  1. Bring a large pot of water to a boil.

  2. Core the cabbage and carefully place the whole head into the boiling water.

  3. Boil for 3–5 minutes, then peel off softened outer leaves with tongs.

  4. Repeat until you have about 10–12 large leaves.

  5. Cut out the thick rib from each leaf’s center to make them easier to roll.

Step 2: Make the Filling

  1. In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika.

  2. Mix until well blended (do not overmix).

Step 3: Assemble the Rolls

  1. Lay a cabbage leaf flat and place about 2 tablespoons of filling in the center.

  2. Fold the sides over the filling and roll it up tightly, like a burrito.

  3. Repeat with the remaining leaves and filling.

Step 4: Cook the Rolls

Stovetop Method:

  1. Heat oil or butter in a large pot.

  2. Place cabbage rolls seam-side down.

  3. Pour tomato sauce and beef broth over the rolls.

  4. Bring to a simmer, cover, and cook on low heat for 1 to 1½ hours.

Oven Method:

  1. Preheat oven to 350°F (175°C).

  2. Arrange rolls in a baking dish, pour tomato sauce and broth over them.

  3. Cover with foil and bake for 1½ hours.

Step 5: Serve

Serve hot with extra sauce spooned on top. These pair wonderfully with mashed potatoes, sour cream, or crusty bread.

 Servings

Makes about 4–6 servings (10–12 rolls).

 Nutritional Info (per serving)

  • Calories: ~320 kcal

  • Protein: 22 g

  • Carbohydrates: 18 g

  • Fat: 18 g

  • Fiber: 3 g

Tips

  • Add a tablespoon of tomato paste for a richer sauce.

  • Use ground turkey or chicken for a lighter version.

  • Leftovers taste even better the next day after the flavors meld.

  • These freeze well—cool completely, then store in airtight containers for up to 2 months.

 Benefits

  • High in protein and fiber.

  • Contains vitamin C and K from cabbage.

  • Balanced meal with carbs, protein, and vegetables.

 Q & A

Q: Can I use uncooked rice?
A: Yes, but increase the liquid slightly and cook longer (about 2 hours).

Q: Can I make this vegetarian?
A: Absolutely! Replace meat with cooked lentils, mushrooms, or plant-based meat.

Q: Why is my cabbage tearing?
A: It may be undercooked—boil a bit longer to soften the leaves.

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