🥬 Classic Old-Fashioned Stuffed Cabbage Rolls

🛒 Ingredients (Serves 6–8)

🥬 Cabbage

• 1 large green cabbage (3–4 lbs)

🥩 Filling

• 1½ lbs ground beef (or 1 lb beef + ½ lb pork)

• 1 cup uncooked white rice

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 egg

• 1½ tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 2 tbsp chopped parsley (optional)

🍅 Sauce

• 28 oz crushed tomatoes

• 15 oz tomato sauce

• 2 tbsp brown sugar (optional, balances acidity)

• 1 tbsp Worcestershire sauce

• 1 tsp salt

• ½ tsp black pepper

• ½ cup water or beef broth

👩‍🍳 Step-By-Step Instructions

1️⃣ Soften the Cabbage

1. Bring a large pot of salted water to boil.

2. Cut the core out of the cabbage.

3. Place whole cabbage in boiling water.

4. After 2–3 minutes, outer leaves loosen.

5. Carefully peel them off with tongs.

6. Repeat until you have 12–16 large leaves.

7. Trim the thick rib at the bottom of each leaf.

💡 Shortcut: Freeze cabbage overnight and thaw — leaves soften naturally.

2️⃣ Make the Filling

In a large bowl combine:

• Ground meat

• Uncooked rice

• Onion

• Garlic

• Egg

• All seasonings

Mix gently until combined (don’t overmix).

3️⃣ Roll the Cabbage

1. Place ¼–⅓ cup filling near the base of leaf.

2. Fold sides inward.

3. Roll tightly like a burrito.

4. Place seam-side down in baking dish.

4️⃣ Prepare Sauce & Bake

1. Mix all sauce ingredients.

2. Spread a thin layer in bottom of baking dish.

3. Arrange rolls snugly.

4. Pour remaining sauce over top.

5. Cover tightly with foil.

Bake at 350°F (175°C) for 1 hour 30 minutes.

Remove foil last 15 minutes if you want slight browning.

Internal temperature should reach 165°F (74°C).

❓ Q & A

Q1: Do I cook the rice first?

No — the rice cooks inside the rolls during baking.

Q2: Why are my cabbage rolls tough?

They need more time. Bake longer — up to 2 hours for very tender cabbage.

Q3: Why is my sauce watery?

• Too much added liquid

• Rolls weren’t packed tightly

• Rice releases moisture

Simmer sauce slightly before pouring if needed.

Q4: Can I make them ahead?

Yes! They taste even better the next day.

Q5: Can I freeze them?

Absolutely. Freeze:

• Unbaked (fully assembled)

• Or baked and cooled

Freeze up to 3 months.

Q6: How many rolls from one large cabbage?

Usually 12–18 rolls depending on leaf size.

Q7: How do I make them sweet & sour style?

Add:

• ¼ cup brown sugar

• 2 tbsp lemon juice

• 2 tbsp raisins (optional)