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Classic Stuffed Cabbage Rolls

Tender cabbage leaves filled with a savory meat and rice mixture, simmered in a rich tomato sauce, creating a perfect balance of flavors.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Eastern European
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cabbage Rolls
  • 1 large head 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 large egg, lightly beaten
  • 2 tbsp fresh parsley, chopped
  • 1 tsp paprika
  • Salt and pepper to taste
For the Tomato Sauce
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 28 oz can crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp sugar (optional)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste

Method
 

Preparation
  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.
Making the Filling
  1. In a large bowl, combine ground beef, cooked rice, chopped onions, minced garlic, egg, parsley, paprika, salt, and pepper.
  2. Mix well.
Assembling the Stuffed Cabbage Rolls
  1. Lay a cabbage leaf flat, place about 2 tablespoons of filling in the center, fold the sides over, and roll tightly.
  2. Repeat with the remaining cabbage leaves and filling.
Cooking the Cabbage Rolls
  1. In a large pot, heat olive oil, cooking chopped onions and garlic until softened.
  2. Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 5 minutes.
  3. 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.
Serving
  1. 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.