Here’s a hearty, comforting recipe for old-fashioned cabbage rolls, perfect for a family dinner:
Ingredients (serves 6–8):
For the rolls:
- 1 large head of cabbage
- 1 lb (450 g) ground beef (or mix beef & pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
For the sauce:
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp tomato paste
- 1 tbsp brown sugar (optional, balances acidity)
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- Prepare cabbage leaves
- Bring a large pot of water to boil.
- Remove core from cabbage and carefully separate leaves.
- Blanch leaves in boiling water for 2–3 minutes until soft, then drain and cool.
- Make the filling
- In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix until just combined.
- Form the rolls
- Place about 2–3 tbsp of filling in the center of a cabbage leaf.
- Fold sides over the filling and roll tightly from the stem end.
- Prepare the sauce
- In a separate bowl, mix tomato sauce, tomato paste, brown sugar, Worcestershire sauce, salt, and pepper.
- Assemble
- Spread a little sauce in the bottom of a baking dish.
- Arrange cabbage rolls seam-side down in the dish and pour remaining sauce over the top.
- Bake
- Cover with foil and bake at 350°F (175°C) for 60–75 minutes, until the meat is cooked through and cabbage is tender.
- Serve
- Serve warm with extra sauce spooned over the top.
- Optional: garnish with fresh parsley or a dollop of sour cream.
💡 Tip: For extra flavor, you can sauté onions and garlic in butter before mixing into the meat filling, or add a pinch of smoked paprika or caraway seeds to the sauce for a traditional touch.
I can also give a slow-cooker version of these cabbage rolls that’s mostly hands-off and keeps the meat extra tender.
Do you want me to give that version?
