🥬 Stuffed Cabbage Rolls
Hearty • Traditional • Family Favorite
🕒 Time
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Prep: 30 minutes
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Cook: 1 hour 15 minutes
🍽 Yield
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12 rolls (4–6 servings)
🧾 INGREDIENTS
Cabbage
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1 large green cabbage
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Water for boiling
Filling
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1 lb ground beef (or beef/pork mix)
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½ cup uncooked white rice
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 large egg
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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1 tsp dried parsley
Sauce
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1 (28 oz) can crushed tomatoes
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1 (15 oz) can tomato sauce
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2 tbsp tomato paste
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1 tbsp brown sugar (optional)
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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½ tsp dried oregano
👩🍳 INSTRUCTIONS
1️⃣ Prepare Cabbage
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Bring a large pot of water to a boil.
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Remove cabbage core and carefully peel off 12 large leaves.
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Boil leaves for 2–3 minutes until flexible. Drain and cool.
2️⃣ Make Filling
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In a large bowl, combine ground meat, rice, onion, garlic, egg, salt, pepper, paprika, and parsley. Mix gently.
3️⃣ Assemble Rolls
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Place 2–3 tbsp filling at the base of each leaf.
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Fold sides in, then roll tightly from bottom to top.
4️⃣ Assemble Dish
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Spread a thin layer of sauce in the bottom of a large baking dish or Dutch oven.
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Arrange cabbage rolls seam-side down.
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Pour remaining sauce over rolls.
5️⃣ Cook
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Oven method:
Cover and bake at 350°F (175°C) for 1 hour 15 minutes. -
Stovetop method:
Simmer covered on low for 1–1¼ hours.
🍽 Serving Suggestions
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Mashed potatoes
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Crusty bread
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Sour cream on top
❓ Q & A
Q: Can I make stuffed cabbage ahead of time?
A: Yes—assemble and refrigerate up to 24 hours before cooking.
Q: Can I freeze stuffed cabbage rolls?
A: Absolutely! Freeze cooked or uncooked rolls for up to 3 months.
Q: How do I prevent tough cabbage leaves?
A: Don’t overboil; just soften until pliable. Trim thick veins if needed.
Q: Can I use brown rice or cauliflower rice?
A:
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Brown rice: par-cook first
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Cauliflower rice: use raw and reduce liquid slightly
Q: What meat works best?
A: A beef/pork mix is traditional, but ground turkey or chicken also works.
Q: Why is my filling dry?
A: Add a splash of water or tomato sauce to the meat mixture.
Q: Can I make it low-carb?
A: Replace rice with cauliflower rice and skip sugar in sauce.
Q: How long do leftovers last?
A: Store in fridge up to 4 days; reheat gently.