Here’s a classic Stuffed Cabbage Rolls recipe—savory, comforting, and perfect for a hearty family meal.
🥩 Ingredients (Serves 6–8)
For the Filling:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp paprika (optional)
For the Cabbage Rolls:
- 1 large head of cabbage
- 2 cups tomato sauce (or crushed tomatoes)
- 1 cup beef broth
- 1 tbsp sugar (optional, balances acidity)
- Salt and pepper to taste
- 1 tsp dried thyme or parsley (optional)
🥄 Instructions
- Prepare Cabbage:
- Bring a large pot of water to boil. Core the cabbage and gently separate the leaves.
- Boil leaves for 2–3 minutes until pliable. Drain and set aside.
- Make Filling:
- In a bowl, combine ground beef, cooked rice, onion, egg, garlic, salt, pepper, and paprika. Mix well.
- Stuff Cabbage Leaves:
- Place 2–3 tbsp of filling in the center of each leaf. Fold sides over and roll tightly from the stem end.
- Assemble in Pot:
- In a large pot or slow cooker, layer cabbage rolls seam-side down.
- Mix tomato sauce, beef broth, sugar, salt, pepper, and herbs; pour over the rolls.
- Cook:
- Stovetop: Cover and simmer over low heat for 1–1.5 hours.
- Slow Cooker: Cook on low for 6–7 hours or high for 3–4 hours.
- Serve:
Serve hot with extra sauce on top. Optional: garnish with fresh parsley or a dollop of sour cream.
💡 Tips:
- Boiling the leaves just until soft makes rolling easier and prevents tearing.
- For extra flavor, sauté the onion and garlic before adding to the filling.
- Leftovers taste even better the next day as the flavors meld.
I can also give a quick 4-ingredient slow cooker stuffed cabbage roll version that’s almost hands-off and still tender and flavorful.
Do you want me to share that version?
