Stuffed Cabbage Rolls

 

Ingredients

For the Cabbage Rolls:

• 1 large head of cabbage (green or savoy)
• 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
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried thyme (optional)

For the Tomato Sauce:

• 1 can (14 oz / 400 g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable or chicken broth
• 1 tablespoon olive oil
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• 1 teaspoon dried oregano or basil

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Step 1: Prepare the Cabbage

1. Bring a large pot of water to a boil.
2. Remove the core from the cabbage.
3. Carefully place the whole cabbage head in the boiling water.
4. Boil for 5–8 minutes until the outer leaves are pliable.
5. Peel off the softened leaves and set aside to cool.
6. Repeat with inner layers if needed, keeping about 12–15 large leaves for rolling.

Tip: Thicker stems at the base of each leaf can be gently trimmed to make rolling easier.

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Step 2: Make the Filling

1. In a large bowl, combine ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and thyme.
2. Mix thoroughly until the ingredients are well incorporated.
3. Taste a small piece by frying it in a pan (optional) to adjust seasoning if necessary.

5. Step 3: Roll the Cabbage

   1. Lay a cabbage leaf flat on a clean surface.
   2. Place 2–3 tablespoons of filling near the base of the leaf.
   3. Fold the sides over the filling and roll tightly from the base to the tip.
   4. Repeat with remaining leaves and filling.

   Pro tip: Don’t overfill; otherwise, the rolls may burst during cooking.

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   Step 4: Prepare the Sauce

   1. In a medium saucepan, heat olive oil over medium heat.
   2. Add tomato paste and sauté for 1–2 minutes.
   3. Stir in crushed tomatoes and broth.
   4. Add sugar, salt, pepper, and oregano or basil.
   5. Simmer for 10–15 minutes until slightly thickened.

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   Step 5: Cook the Cabbage Rolls

   1. Preheat the oven to 350°F (175°C).
   2. Spread a thin layer of tomato sauce on the bottom of a baking dish.
   3. Arrange the cabbage rolls seam-side down in the dish.
   4. Pour the remaining sauce over the rolls.
   5. Cover tightly with aluminum foil.
   6. Bake for 45–60 minutes, until the cabbage is tender and the filling is cooked through.

   Alternative method: You can also simmer the rolls gently on the stovetop in a large pot for about 45 minutes.

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   Step 6: Serve

   1. Remove the cabbage rolls from the oven and let them rest for 5 minutes.
   2. Serve warm, spooning extra tomato sauce over the top.
   3. Optional garnishes: fresh parsley, sour cream, or a squeeze of lemon for brightness.

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   Tips for the Perfect Stuffed Cabbage Rolls

   • Use slightly undercooked rice for the filling, as it will finish cooking inside the rolls.
   • For extra flavor, sauté onions and garlic before mixing them with meat and rice.
   • Leftovers taste even better the next day, as the flavors have more time to meld.

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   Conclusion:
   Stuffed cabbage rolls are more than just a dish—they’re a labor of love that delivers rich flavor in every bite. With tender cabbage, savory filling, and tangy tomato sauce, this classic comfort food will become a family favorite for dinners, holidays, or cozy nights at home.

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   If you want, I can also make a shortcut version that keeps all the flavor but is faster to prepare for busy weeknights. Do you want me to do that?