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Stuffed Cabbage Rolls

A hearty and flavorful dish featuring tender cabbage leaves filled with a savory mixture of rice, vegetables, and meat, all topped with a rich tomato sauce.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Eastern European
Calories: 350
Ingredients Method Notes

Ingredients
  

Cabbage
  • 1 large head large head of cabbage Cored and leaves separated
Main Filling Ingredients
  • 1 cup cooked rice (white or brown)
  • 1 lb ground beef or turkey (or a plant-based protein)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • to taste Salt and pepper
Sauce Ingredients
  • 1 can 15 oz tomato sauce
  • 2 cups diced tomatoes (fresh or canned)
  • 1 tablespoon olive oil For cooking the filling
Garnish
  • to taste Fresh parsley For garnish, optional

Method
 

Preparation
  1. Bring a large pot of water to a boil. Core the cabbage and gently peel away 10-12 leaves. Blanch the cabbage leaves in the boiling water for about 2-3 minutes until tender. Remove and set aside.
Make the Filling
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, cooking until soft and fragrant, roughly 3-4 minutes.
  2. In a mixing bowl, combine the ground meat, cooked rice, sautéed onions and garlic, oregano, paprika, salt, and pepper. Mix well.
Assemble the Rolls
  1. Lay a cabbage leaf flat on a cutting board. Place about 2 tablespoons of the filling at the base of the leaf and fold in the sides, rolling tightly like a burrito. Repeat until all filling is used.
Prepare the Sauce
  1. In an oven-safe dish, spread a thin layer of tomato sauce on the bottom. Place the stuffed cabbage rolls seam-side down in the dish and pour the remaining tomato sauce and diced tomatoes over the top.
Bake
  1. Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 40-45 minutes. Remove foil and bake an additional 10 minutes to slightly caramelize the top.
Serve
  1. Let the cabbage rolls rest for a few minutes after removing from the oven. Garnish with fresh parsley and serve warm.

Notes

For substitutions, try ground turkey or chicken for the beef, or a mix of lentils and quinoa for a vegetarian option. Avoid overfilling the rolls to prevent bursting during baking. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.