Stuffed Cabbage Rolls

🥬 Stuffed Cabbage Rolls….

🧾 Ingredients

For the rolls

• 1 large green cabbage

• 500 g (1 lb) ground beef (or beef + rice mix)

• 1/2 cup uncooked rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 egg

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp paprika

• 2 tbsp chopped parsley (optional)

For the sauce

• 2 cups tomato sauce or crushed tomatoes

• 1 tbsp tomato paste

• 1 cup beef or vegetable broth

• 1 tsp sugar (optional)

• Salt & pepper to taste

• 1 tbsp olive oil

👩‍🍳 Instructions

1. Prepare the cabbage

   • Bring a large pot of water to a boil.

   • Remove the cabbage core and place the whole head in boiling water.

   • Peel off softened leaves as they loosen (3–5 minutes).

   • Set leaves aside to cool.

2. Make the filling

   • In a bowl, mix ground meat, rice, onion, garlic, egg, salt, pepper, paprika, and parsley.

   • Combine well but don’t overmix.

3. Form the rolls

   • Place 2–3 tbsp filling on each cabbage leaf.

   • Fold sides in and roll tightly like a burrito.

4. Prepare the pot

   • Spread a little sauce on the bottom of a deep pot or baking dish.

   • Arrange rolls seam-side down.

5. Add sauce

   • Mix tomato sauce, paste, broth, sugar, salt, pepper, and olive oil.

   • Pour over the rolls until mostly covered.

6. Cook
   Stovetop: Simmer covered on low for 60–90 minutes
   Oven: Bake covered at 180°C (350°F) for about 1.5 hours

7. Rest & serve

   • Let sit 10 minutes before serving.

   • Serve warm with yogurt or sour cream 🥣

❓ Q & A

Q: Can I use chicken or turkey instead of beef?
✔️ Yes — both work well and make it lighter.

Q: Do I have to cook the rice first?
✔️ No, uncooked rice cooks inside the rolls as they simmer.

Q: Can I make them vegetarian?
✔️ Yes — replace meat with lentils, mushrooms, or a veggie-rice mix 🌱

Q: How do I keep rolls from falling apart?
✔️ Roll tightly and place seam-side down in the pot.

Q: Can I freeze them?
✔️ Yes — freeze cooked or uncooked rolls for up to 3 months ❄️