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      Stuffed Cabbage Rolls Recipe

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      Introduction

      Stuffed cabbage rolls are a beloved dish in many cultures, known for their tender cabbage leaves wrapped around a delicious filling of meat, rice, and seasonings, all smothered in a tangy tomato sauce. This recipe is perfect for a hearty dinner and makes a warming meal that’s comforting and full of flavor. It’s a great way to enjoy cabbage in a new and tasty way!

       

      Equipment

      • Large pot
      • Mixing bowls
      • Large baking dish
      • Aluminum foil

      Ingredients

      • 1 large head of green cabbage
      • 1 lb ground beef (or a mix of beef and pork)
      • 1 cup cooked rice
      • 1 small onion, finely chopped
      • 2 cloves garlic, minced
      • Salt and pepper, to taste
      • 1 large egg
      • 1 can (15 oz) tomato sauce
      • 1 can (14.5 oz) diced tomatoes
      • 1 tbsp brown sugar
      • 1 tbsp lemon juice or vinegar
      • 1 tsp paprika (optional)
      • Fresh parsley, for garnish

       

                               

      Instructions

      1. Prepare the Cabbage:
        • Bring a large pot of water to a boil. Carefully remove the core from the cabbage.
        • Place the cabbage head in the boiling water for 3-5 minutes, then gently peel off the softened outer leaves. Repeat until you have about 10-12 leaves. Set aside.
      2. Make the Filling:
        • In a large bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt, and pepper. Mix until well combined.
      3. Assemble the Rolls:
        • Lay a cabbage leaf flat and place about 2-3 tablespoons of filling in the center. Fold in the sides of the leaf, then roll it up tightly. Repeat with the remaining leaves and filling.
      4. Make the Sauce:
        • In a mixing bowl, combine the tomato sauce, diced tomatoes, brown sugar, lemon juice (or vinegar), and paprika. Stir well.
      5. Bake the Cabbage Rolls:
        • Preheat the oven to 350°F (175°C).
        • Spread a thin layer of sauce in the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish.
        • Pour the remaining sauce over the cabbage rolls, covering them completely.
        • Cover the dish with aluminum foil and bake for 1.5 to 2 hours, until the cabbage is tender and the filling is cooked through.
      6. Serve:
        • Garnish with fresh parsley and serve hot. Enjoy these stuffed cabbage rolls on their own or with a side of crusty bread.

      Tips

      • Use Savoy Cabbage: For easier rolling, consider using Savoy cabbage, which is more tender and flexible.
      • Prepare in Advance: You can make the filling and assemble the rolls a day in advance and refrigerate until ready to bake.
      • Freezing Option: Cabbage rolls freeze well, so make a large batch and freeze extras for an easy meal later.

      Conclusion

      These stuffed cabbage rolls are a comforting, flavorful dish perfect for any night of the week. With tender cabbage and a savory meat and rice filling, this classic recipe is a family favorite that’s easy to make and even better as leftovers. Try it for a cozy and satisfying meal that’s sure to please!

      Stuffed Cabbage Rolls Recipe

      Tender cabbage leaves filled with a savory blend of meat, rice, and seasonings, topped with a flavorful tomato sauce. A classic, comforting recipe for delicious stuffed cabbage rolls!
      Print Recipe Pin Recipe

      Equipment

      • Large pot
      • Mixing bowls
      • Large baking dish
      • Aluminum foil

      Ingredients
        

      • 1 large head of green cabbage
      • 1 lb ground beef or a mix of beef and pork
      • 1 cup cooked rice
      • 1 small onion finely chopped
      • 2 cloves garlic minced
      • Salt and pepper to taste
      • 1 large egg
      • 1 can 15 oz tomato sauce
      • 1 can 14.5 oz diced tomatoes
      • 1 tbsp brown sugar
      • 1 tbsp lemon juice or vinegar
      • 1 tsp paprika optional
      • Fresh parsley for garnish

      Instructions
       

      • Prepare the Cabbage:
      • Bring a large pot of water to a boil. Carefully remove the core from the cabbage.
      • Place the cabbage head in the boiling water for 3-5 minutes, then gently peel off the softened outer leaves. Repeat until you have about 10-12 leaves. Set aside.
      • Make the Filling:
      • In a large bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt, and pepper. Mix until well combined.
      • Assemble the Rolls:
      • Lay a cabbage leaf flat and place about 2-3 tablespoons of filling in the center. Fold in the sides of the leaf, then roll it up tightly. Repeat with the remaining leaves and filling.
      • Make the Sauce:
      • In a mixing bowl, combine the tomato sauce, diced tomatoes, brown sugar, lemon juice (or vinegar), and paprika. Stir well.
      • Bake the Cabbage Rolls:
      • Preheat the oven to 350°F (175°C).
      • Spread a thin layer of sauce in the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish.
      • Pour the remaining sauce over the cabbage rolls, covering them completely.
      • Cover the dish with aluminum foil and bake for 1.5 to 2 hours, until the cabbage is tender and the filling is cooked through.
      • Serve:
      • Garnish with fresh parsley and serve hot. Enjoy these stuffed cabbage rolls on their own or with a side of crusty bread.
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