Stuffed Cabbage Rolls (Classic Comfort Recipe)

By Muhammad Faizan

Stuffed Cabbage Rolls (Classic Comfort Recipe)

Description

Stuffed cabbage rolls are tender cabbage leaves wrapped around a savory filling of ground meat, rice, herbs, and aromatics, slowly simmered in a tangy tomato sauce. This comforting dish appears in many cultures—Eastern European, Middle Eastern, and Mediterranean cuisines all have versions. The rolls are hearty, flavorful, and perfect for family meals or make-ahead dinners.

Servings

Serves: 6–8 people
Makes: About 12–15 cabbage rolls

Ingredients

For the Cabbage Rolls

  • 1 large green cabbage

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

  • 1 cup cooked rice

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 egg

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp paprika (optional)

  • 2 tbsp fresh parsley, chopped

For the Tomato Sauce

  • 1 (15–oz) can crushed tomatoes (or tomato sauce)

  • 1 cup broth (chicken, beef, or vegetable)

  • 1 tbsp tomato paste

  • 1 tbsp sugar (to balance acidity)

  • 1 tbsp olive oil or butter

  • Salt & pepper to taste

Instructions

1. Prepare the Cabbage

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

  2. Core the cabbage and place it into the boiling water.

  3. Peel off leaves as they soften (about 2–3 minutes per leaf).

  4. Set the softened leaves aside to cool.

2. Make the Filling

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

  2. Mix gently until just combined (don’t overmix).

3. Assemble the Rolls

  1. Trim the thick vein at the base of each cabbage leaf (thin it, don’t remove the leaf).

  2. Place 2–3 tablespoons of filling in each leaf.

  3. Roll tightly: fold sides inward first, then roll from the base upward.

  4. Place seam-side down in a large pot or baking dish.

4. Make the Tomato Sauce

  1. In a bowl, whisk together crushed tomatoes, broth, tomato paste, sugar, olive oil, salt, and pepper.

  2. Pour over the cabbage rolls.

5. Cook the Rolls

Stovetop:

  • Cover and simmer on low heat for 1.5–2 hours.

Oven:

  • Cover dish with foil.

  • Bake at 350°F (175°C) for 1.5 hours.

6. Serve

Let rest for 10 minutes before serving. Spoon extra sauce over top.

Notes

  • Sweeter sauce? Add 1–2 more teaspoons of sugar.

  • Want a tangy flavor? Add a splash of lemon juice or 1 tbsp vinegar.

  • Rolls taste even better the next day as flavors deepen.

  • Freeze well for up to 3 months.

Tips

✔ Use Savoy cabbage for softer, more flexible leaves.
✔ Add 1 tsp cumin or allspice for Middle-Eastern flavor.
✔ Replace rice with quinoa or cauliflower rice for low-carb versions.
✔ Don’t overfill rolls—meat expands as it cooks.
✔ Layer extra sliced cabbage on bottom of pot to prevent sticking.

Nutritional Info (per roll, approximate)

  • Calories: 170

  • Protein: 12 g

  • Carbohydrates: 10 g

  • Fat: 8 g

  • Fiber: 2 g

  • Sodium: varies based on broth and tomatoes

Health Benefits

🥬 High in fiber from cabbage, supports digestion
🍅 Rich in vitamins C & K
🥩 Good protein source from meat
🍚 Satisfying and balanced meal combining protein, carbs, and veggies
🔥 Low-calorie but filling, great for weight-management

Q&A About Stuffed Cabbage Rolls

Q1: Can I make cabbage rolls vegetarian?

Yes! Replace meat with lentils, mushrooms, or a mix of both for great texture.

Q2: Why did my rolls fall apart?

Leaves may have been too stiff. Make sure to blanch long enough and trim the thick vein.

Q3: Can I cook them in a slow cooker?

Absolutely. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Q4: Can I make these ahead of time?

Yes. Assemble the rolls, refrigerate up to 24 hours, then cook.

Q5: What should I serve with cabbage rolls?

Mashed potatoes, bread, salad, or roasted vegetables.

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