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Stuffed Cabbage Rolls

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Stuffed Cabbage Rolls are a classic, hearty dish made with tender cabbage leaves filled with a savory mixture of ground meat, rice, and seasonings, all simmered in a rich tomato sauce. This comforting meal is perfect for family dinners, make-ahead meals, or freezing for later.

Ingredients

  • 1 large green cabbage
  • 1 lb ground beef or beef
  • 1 cup cooked white rice
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 (28 oz) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar (optional)
  • 1 tablespoon lemon juice or vinegar
  • 1/2 cup water or beef broth
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Bring a large pot of water to a boil. Core the cabbage and peel off 12–14 leaves. Blanch in boiling water for 2–3 minutes until pliable. Drain and set aside.
  3. In a skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until soft, about 3–5 minutes. Let cool slightly.
  4. In a mixing bowl, combine ground beef, cooked rice, egg, sautéed onion and garlic, salt, pepper, paprika, and oregano. Mix well.
  5. Lay a cabbage leaf flat. Add 2–3 tablespoons of filling to the center. Fold in the sides and roll up tightly like a burrito. Repeat with remaining leaves and filling.
  6. In a saucepan, combine crushed tomatoes, tomato paste, brown sugar (if using), lemon juice or vinegar, salt, and pepper. Simmer for 10 minutes over medium heat.
  7. Spread a thin layer of the tomato sauce in the bottom of a large baking dish or Dutch oven.
  8. Arrange cabbage rolls seam-side down in the dish. Pour remaining sauce over the rolls and add 1/2 cup of water or broth.
  9. Cover the dish tightly with foil or a lid. Bake for 90–120 minutes, until cabbage is tender and filling is fully cooked.
  10. Garnish with chopped parsley before serving.

Notes

Blanch cabbage until soft and flexible to avoid tearing while rolling.Use cooked rice for proper texture inside the rolls.Cover while baking to retain moisture and ensure even cooking.Freeze unbaked or baked rolls for up to 3 months.Serve with mashed potatoes, crusty bread, or a green salad.

Nutrition

Find it online: https://cookibly.com/stuffed-cabbage-rolls/