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!
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.