🥬 Stuffed Cabbage Rolls (Classic Comfort Food)
Tender cabbage leaves wrapped around a savory filling of meat, rice, and spices, then simmered in a rich tomato sauce. This dish is popular in Eastern European cuisine.
🛒 Ingredients (Serves 4–6)
For the cabbage:
- 1 large head of green cabbage
- Water for boiling
For the filling:
- 1 lb (450g) ground beef or a mix of beef & pork
- ½ cup cooked rice
- 1 small onion, finely diced
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
For the sauce:
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar (to balance acidity)
- 1 tsp Worcestershire sauce (optional)
- 1 tsp paprika
- Salt & pepper to taste
👩🍳 Instructions
1️⃣ Prepare the Cabbage
- Bring a large pot of water to boil.
- Core the cabbage and gently separate the leaves.
- Blanch leaves in boiling water 2–3 minutes until pliable. Drain and cool.
2️⃣ Make the Filling
- In a bowl, combine ground meat, rice, onion, egg, garlic, and seasonings.
- Mix until fully incorporated.
3️⃣ Assemble the Rolls
- Lay a cabbage leaf flat, cut out thick vein if necessary.
- Place 2–3 tbsp of filling in the center.
- Fold sides over filling, then roll tightly from stem end.
- Repeat with remaining leaves.
4️⃣ Cook
- Preheat oven to 350°F (175°C) or prepare a stovetop pot.
- Spread a thin layer of sauce on the bottom of a baking dish or pot.
- Place rolls seam-side down in the dish.
- Pour remaining sauce over rolls.
- Cover with foil and bake 1–1.5 hours or simmer on stove for 1 hour until meat is cooked and flavors meld.
5️⃣ Serve
- Garnish with fresh parsley or dill.
- Serve with mashed potatoes, rye bread, or a dollop of sour cream.
🔥 Tips & Variations
- Rice-free: Use cooked quinoa or omit for low-carb.
- Vegetarian: Replace meat with cooked lentils or mushrooms.
- Sweet & Sour: Add a splash of apple cider vinegar and a teaspoon of sugar to the sauce.
- Make Ahead: Rolls can be assembled a day ahead and baked before serving.
If you want, I can provide a slow cooker version that’s even easier and keeps the rolls extra juicy.
Do you want me to do that?
