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Classic Stuffed Cabbage Rolls

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Tender cabbage leaves filled with a savory meat and rice mixture, simmered in a rich tomato sauce, creating a perfect balance of flavors.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 lb ground beef (or pork/beef mix)
  • 1 cup cooked white rice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg, lightly beaten
  • 2 tbsp fresh parsley, chopped
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp sugar (optional)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste

Instructions

  1. Core the cabbage by cutting out the core from the cabbage head.
  2. Boil the cabbage in salted water for 3–5 minutes, gently peeling off the softened outer leaves.
  3. In a large bowl, combine ground beef, cooked rice, chopped onions, minced garlic, egg, parsley, paprika, salt, and pepper. Mix well.
  4. Lay a cabbage leaf flat, place about 2 tablespoons of filling in the center, fold the sides over, and roll tightly.
  5. In a large pot, heat olive oil, cooking chopped onions and garlic until softened.
  6. Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 5 minutes.
  7. Arrange the stuffed cabbage rolls seam-side down in the pot, spoon sauce over the top, cover, and simmer on low heat for 1.5 to 2 hours.
  8. Serve rolls hot with tomato sauce and garnish with fresh parsley.

Notes

For softer cabbage leaves, freeze the cabbage overnight and thaw before using. You can customize the filling for a vegetarian version or add spices for heat.

Nutrition

Find it online: https://www.helthrecipe.com/classic-stuffed-cabbage-rolls-recipe-5-easy-steps-for-a-comfort-food-delight/