Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

🥬 Description

Stuffed cabbage rolls are a beloved dish across many cultures, combining soft cabbage leaves wrapped around a flavorful filling of meat, rice, and herbs. They’re gently cooked in a tangy tomato sauce until perfectly tender. The result is hearty, satisfying, and full of homestyle goodness.

🍲 Ingredients

For the Cabbage:

• 1 large green cabbage
• Water (for boiling)

For the Filling:

• 500g ground beef (or beef + chicken mix)
• ½ cup uncooked rice
• 1 small onion (finely chopped)
• 3 cloves garlic (minced)
• 1 egg
• 2 tbsp parsley (chopped)
• 1 tsp paprika
• Salt & black pepper (to taste)

For the Tomato Sauce:

• 2 cups crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp sugar (balances acidity)
• 1 tsp dried oregano
• Salt & pepper

👨‍🍳 Instructions

1. Prepare the Cabbage Leaves:

1. Bring a large pot of water to a boil.
2. Carefully remove the core of the cabbage.
3. Place the cabbage in boiling water and gently peel off softened leaves.
4. Set aside 10–12 large leaves. Trim thick stems if needed.

2. Make the Filling:

1. In a bowl, combine ground meat, rice, onion, garlic, egg, parsley, paprika, salt, and pepper.
2. Mix well until fully combined.

3. Assemble the Rolls:

1. Place a cabbage leaf flat.
2. Add 2–3 tbsp filling near the base.
3. Fold sides inward and roll tightly like a wrap.
4. Repeat with remaining leaves.

4. Prepare the Sauce:

1. In a pan, heat olive oil and add crushed tomatoes and tomato paste.
2. Stir in sugar, oregano, salt, and pepper.
3. Simmer for 5–10 minutes.

5. Cook the Rolls:

Stovetop Method:

1. Spread a little sauce at the bottom of a pot.
2. Arrange cabbage rolls seam-side down.
3. Pour remaining sauce over.
4. Cover and simmer on low heat for 40–50 minutes.

Oven Method:

1. Preheat oven to 180°C (350°F).
2. Place rolls in a baking dish, cover with sauce and foil.
3. Bake for 60 minutes until tender.

🍽️ Serving Suggestions

• Serve warm with yogurt or sour cream
• Pair with crusty bread or mashed potatoes

❓ Q&A

Q1: Can I make it vegetarian?
Yes! Replace meat with lentils, mushrooms, or a rice-veggie mix.

Q2: Do I need to cook the rice first?
No, it cooks inside the rolls as they simmer.

Q3: Can I freeze cabbage rolls?
Yes—freeze before or after cooking for up to 2 months.

Q4: Why are my cabbage leaves tearing?
They may need more boiling time to soften properly.

Q5: Can I use red cabbage?
You can, but green cabbage is more traditional and tender.