🥘 Stuffed Cabbage Rolls Recipe

Ingredients

For the cabbage rolls:

1 large head of green cabbage

1 lb (450 g) ground beef (or a mix of beef & pork)

1 cup cooked rice

1 medium onion, finely chopped

2 cloves garlic, minced

1 egg

Salt & pepper to taste

1 tsp paprika (optional)

For the tomato sauce:

1 tbsp olive oil or butter

1 small onion, finely chopped

2 cloves garlic, minced

1 can (15 oz / 425 g) tomato sauce or crushed tomatoes

1 tbsp tomato paste

1 tsp sugar

1 tsp vinegar or lemon juice

Salt & pepper to taste

1 cup water or broth (as needed)

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Instructions

1. Prepare the cabbage:

Bring a large pot of water to a boil.

Carefully core the cabbage and place it in the pot.

Boil for 5–10 minutes, gently peeling off leaves as they loosen.

Set the leaves aside to cool.

2. Make the filling:

In a large bowl, combine ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, and paprika.

Mix well until evenly blended.

3. Assemble the rolls:

Trim the thick vein from the center of each cabbage leaf.

Place about 2–3 tablespoons of filling at the base of the leaf, fold the sides in, and roll up tightly.

4. Make the sauce:

In a saucepan, sauté onion and garlic in olive oil until soft.

Add tomato sauce, paste, sugar, vinegar, salt, and pepper.

Simmer for 10 minutes.

5. Bake:

Place a thin layer of sauce on the bottom of a baking dish.

Arrange cabbage rolls seam-side down in the dish.

Pour the remaining sauce over the rolls.

Cover with foil and bake at 350°F (175°C) for 1.5 hours.

6. Serve:

Serve warm, topped with extra sauce and a dollop of sour cream if desired.

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Would you like me to give you a version for a slow cooker or Instant Pot, too?