Stuffed cabbage rolls are a classic comfort dish—cabbage leaves wrapped around a savory filling, usually of meat and rice, then simmered in a flavorful sauce. They’re popular in many cuisines, including Eastern European and Middle Eastern.
🥬 Stuffed Cabbage Rolls Recipe
Ingredients:
For the filling:
- 500g ground meat (beef, lamb, or chicken)
- ½ cup cooked rice
- 1 onion (finely chopped)
- 1 garlic clove (minced)
- 1 egg
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp paprika or mixed herbs
For the rolls:
- 1 large cabbage (leaves separated, cores trimmed)
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp olive oil
- Optional: a pinch of sugar to balance acidity
Instructions:
- Prepare cabbage leaves: Boil the whole cabbage for 3–5 minutes to soften the leaves. Drain and let cool.
- Make filling: Mix ground meat, cooked rice, onion, garlic, egg, salt, pepper, and spices in a bowl.
- Assemble rolls: Place a spoonful of filling in the center of each leaf, fold sides over, and roll tightly.
- Cook: In a large pot, layer the rolls seam-side down. Pour tomato sauce over them. Cover and simmer on low for 40–50 minutes until meat is cooked through.
- Optional: Sprinkle some parsley or drizzle olive oil before serving.
🍽️ Serving Ideas:
- With bread or mashed potatoes
- With yogurt or sour cream on the side
- Sprinkle with fresh herbs for garnish
🔥 Variations:
- Vegetarian: Use rice, mushrooms, lentils, and spices for the filling
- Spicy: Add chili flakes or a dash of hot sauce
- Baked version: Layer rolls in a baking dish, cover with sauce, and bake at 180°C for 45–50 minutes
💡 Tips:
- Don’t overfill leaves—they can tear while rolling
- Use a wooden spoon to gently press rolls down while simmering so they stay together
- Tomato sauce can be thickened slightly with a little flour or cornstarch for a richer gravy
If you want, I can give you a Pakistani-style version with spices and desi flavors that’s extra aromatic and delicious. Do you want me to do that?
