Stuffed Cabbage Rolls Recipe

Stuffed Cabbage Rolls Recipe

Ingredients

For the Cabbage Rolls:

• 1 large head of green cabbage

• 1 lb (450 g) ground beef (or half beef, half pork for richer flavor)

• 1 cup cooked rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 large egg

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional)

• 2 tbsp fresh parsley, chopped

For the Tomato Sauce:

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 can (15 oz / 425 g) tomato sauce or crushed tomatoes

• 1 tbsp tomato paste

• 1 cup beef broth

• 1 tbsp brown sugar (balances acidity)

• 1 tbsp vinegar or lemon juice

• Salt and pepper to taste

Instructions

1. Prepare the Cabbage:

   • Bring a large pot of water to a boil.

   • Core the cabbage and carefully place it into the boiling water.

   • Boil for 5–8 minutes until the outer leaves are pliable.

   • Peel off 10–12 large leaves and set aside to cool.

2. Make the Filling:

   • In a large bowl, combine ground beef, cooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and parsley.

   • Mix gently until evenly combined.

3. Prepare the Sauce:

   • In a saucepan, heat olive oil over medium heat.

   • Add diced onion and sauté until translucent.

   • Stir in garlic, tomato paste, tomato sauce, broth, sugar, vinegar, salt, and pepper.

   • Simmer for 10 minutes, stirring occasionally.

4. Assemble the Rolls:

   • Lay a cabbage leaf flat and place about 2–3 tablespoons of filling in the center.

   • Fold the sides over the filling, then roll from the base up to enclose it.

   • Repeat with remaining leaves and filling.

5. Cook:

   • Spread a thin layer of sauce on the bottom of a baking dish.

   • Arrange the cabbage rolls seam-side down in the dish.

   • Pour the remaining sauce over the rolls.

   • Cover with foil and bake at 350°F (175°C) for 1½ to 2 hours, until tender.

Notes & Tips

• To save time, use pre-cooked rice or even leftover rice.

• You can replace the beef with ground turkey or lentils for a lighter or vegetarian version.

• Add a pinch of red pepper flakes if you like a spicy kick.

• These rolls taste even better the next day as flavors meld.

Servings & Nutrition (per 2 rolls)

(Values vary based on ingredients and portion size.)

Benefits

• Cabbage is high in vitamin C, fiber, and antioxidants.

• Beef provides protein and iron.

• Tomatoes add lycopene, a heart-healthy antioxidant.

• Rice adds energy-sustaining carbohydrates.

Q & A

Q: Can I freeze stuffed cabbage rolls?
A: Yes! Freeze cooked rolls with sauce in airtight containers for up to 3 months. Thaw overnight and reheat covered in the oven.

Q: Can I cook them on the stovetop instead of baking?
A: Absolutely. Simmer covered on low heat for about 1 hour, adding extra broth if needed.

Q: Why are my cabbage rolls falling apart?
A: The leaves may have been overcooked or too small. Boil just until flexible and use large outer leaves for the best wrap.