🥬 Stuffed cabbage rolls
Stuffed cabbage rolls are a hearty, comforting dish where cabbage leaves are filled with a mixture of ground meat, rice, and seasonings, then baked or simmered in a savory tomato-based sauce. They’re classic in Eastern European, Middle Eastern, and American cuisines.
🍴 Ingredients (6–8 servings)
- 1 large head of cabbage
- 1 lb ground beef (or mix of beef and pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 1–2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- 1 tsp paprika or dried herbs (optional)
Sauce
- 2 cups tomato sauce or crushed tomatoes
- 1/2 cup beef broth
- 1 tbsp brown sugar (optional)
- 1 tbsp vinegar or lemon juice
- Salt and pepper
👩‍🍳 Instructions
- Prep the cabbage
- Boil the cabbage head in water for 5–10 minutes to soften the leaves.
- Carefully peel off large leaves and trim thick stems.
- Make the filling
- In a bowl, mix ground meat, cooked rice, onion, garlic, egg, salt, pepper, and any optional spices.
- Stuff the leaves
- Place 2–3 tbsp of filling in the center of a cabbage leaf.
- Fold sides over and roll tightly, like a burrito.
- Prepare the sauce
- Mix tomato sauce, broth, sugar, vinegar, salt, and pepper.
- Cook the rolls
- Place cabbage rolls seam-side down in a baking dish or pot.
- Pour sauce over the rolls.
- Cover and bake at 350°F (175°C) for 1–1.5 hours, or simmer on the stovetop for 1 hour.
- Serve
- Serve hot, spooning sauce over the rolls. Optional garnish: parsley or sour cream.
🍴 Tips & Variations
- Rice substitute: Use quinoa or barley for a twist.
- Flavor boost: Add smoked paprika, dill, or cooked bacon bits to the filling.
- Vegetarian option: Replace meat with lentils, mushrooms, or tofu.
- Freezer-friendly: Assemble and freeze before baking; cook later straight from frozen.
If you want, I can also give you a “classic Eastern European version” with sweet-and-sour tomato sauce that’s extra tangy and rich, perfect for a traditional family-style dinner.
Do you want me to do that?
