Here’s a classic recipe for old-fashioned cabbage rolls, hearty and comforting — perfect for a family meal:
Ingredients (Serves 6–8)
- 1 large green cabbage
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 cup cooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 2 cups tomato sauce (or crushed tomatoes)
- 1/2 cup beef or vegetable broth
- 1 tbsp brown sugar (optional, for slight sweetness)
- 1 tbsp vinegar (optional, adds tang)
Instructions
- Prepare the cabbage leaves:
- Core the cabbage and carefully peel off 12–15 large leaves.
- Boil leaves for 2–3 minutes to soften, then drain and cool. Trim thick vein from the bottom of each leaf if necessary.
- Make the filling:
- In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix well.
- Assemble the rolls:
- Place 2–3 tablespoons of filling in the center of each cabbage leaf.
- Fold in the sides and roll up tightly.
- Prepare the sauce:
- Mix tomato sauce, broth, sugar, and vinegar in a bowl. Adjust seasoning to taste.
- Cook the cabbage rolls:
- Place rolls seam-side down in a large baking dish or Dutch oven.
- Pour the tomato sauce mixture over the rolls.
- Cover with foil or lid.
- Bake at 350°F (175°C) for 1–1.5 hours, until the meat is cooked through and cabbage is tender.
- Serve:
- Spoon sauce over the rolls and serve hot, optionally with a dollop of sour cream.
✅ Tips:
- For extra flavor, sauté onions and garlic in a little oil before mixing into the filling.
- Leftovers taste even better the next day as flavors meld.
- You can freeze uncooked rolls (in sauce) or fully cooked rolls for later.
If you want, I can give a stovetop slow-simmer version that is less hands-on and just as delicious.
Do you want me to provide that version too?
