Stuffed Cabbage Rolls – A Flavorful Classic You Must Try!
Equipment
- Large pot To blanch the cabbage leaves.
- Mixing bowls For preparing the meat and rice filling.
- Large skillet or Dutch oven For cooking the sauce and simmering the rolls.
- Tongs or slotted spoon To remove cabbage leaves without tearing.
- Baking dish (if baking instead of stovetop cooking) For an alternative cooking method.
Ingredients
For the Cabbage Rolls:
- 1 large head of green cabbage – Softened for rolling.
- 1 lb ground beef or ground pork – For a flavorful filling.
- 1 cup cooked white rice – Helps bind the mixture.
- 1 small onion finely chopped – Adds depth of flavor.
- 2 cloves garlic minced – Enhances the filling.
- 1 egg – Binds the filling together.
- ½ tsp salt & black pepper – Essential for seasoning.
- ½ tsp paprika – Adds warmth and richness.
- ¼ tsp dried thyme optional – For a hint of earthiness.
For the Tomato Sauce:
- 1 28 oz can crushed tomatoes – Forms the sauce base.
- 1 cup tomato sauce – Thickens the sauce.
- ½ cup chicken or beef broth – Adds depth of flavor.
- 1 tbsp olive oil – For sautéing aromatics.
- 1 small onion finely diced – Adds sweetness.
- 1 clove garlic minced – Boosts the sauce flavor.
- 1 tbsp brown sugar – Balances acidity.
- 1 tbsp apple cider vinegar – Adds slight tang.
- ½ tsp salt & black pepper – Adjust to taste.
💡 Want extra richness? Add a splash of heavy cream or Parmesan cheese to the tomato sauce!
Instructions
Step 1: Prepare the Cabbage Leaves
- 1️⃣ Bring a large pot of water to a boil.
- 2️⃣ Place the whole cabbage head in the boiling water for 2-3 minutes to soften the leaves.
- 3️⃣ Remove the cabbage, peel off the softened leaves, and repeat until you have 12-14 leaves.
- 4️⃣ Trim the thick stem of each leaf to make rolling easier.
💡 Tip: Alternatively, freeze the cabbage overnight and thaw the next day to soften the leaves!
Step 2: Make the Filling
- 5️⃣ In a large mixing bowl, combine ground beef, cooked rice, chopped onion, garlic, egg, salt, black pepper, paprika, and thyme.
- 6️⃣ Mix gently until just combined—avoid overmixing to keep the filling tender.
💡 Tip: For a flavor boost, add Worcestershire sauce or grated Parmesan to the mixture!
Step 3: Assemble the Cabbage Rolls
- 7️⃣ Lay a cabbage leaf flat, placing 2-3 tablespoons of filling near the base.
- 8️⃣ Fold the sides of the leaf inward, then roll it up tightly, like a burrito.
- 9️⃣ Repeat with the remaining leaves and filling.
💡 Tip: If a roll is too loose, secure it with a toothpick while cooking!
Step 4: Prepare the Tomato Sauce
- 🔟 In a large skillet or Dutch oven, heat olive oil over medium heat.
- 1️⃣1️⃣ Sauté diced onion and garlic until soft.
- 1️⃣2️⃣ Stir in crushed tomatoes, tomato sauce, broth, brown sugar, vinegar, salt, and pepper.
- 1️⃣3️⃣ Simmer for 10 minutes, stirring occasionally.
💡 Tip: Add red pepper flakes if you love a little heat!
Step 5: Cook the Cabbage Rolls
- ✔ Stovetop Method (Traditional) 1️⃣4️⃣ Pour half of the tomato sauce into a Dutch oven or deep skillet.
- 1️⃣5️⃣ Arrange stuffed cabbage rolls seam-side down in a single layer.
- 1️⃣6️⃣ Pour the remaining sauce over the rolls.
- 1️⃣7️⃣ Cover and simmer on low heat for 45-60 minutes until the cabbage is tender and the filling is fully cooked.
- ✔ Oven Method (Alternative) 1️⃣4️⃣ Preheat oven to 350°F (175°C).
- 1️⃣5️⃣ Spread half of the tomato sauce in the bottom of a baking dish.
- 1️⃣6️⃣ Arrange cabbage rolls seam-side down, cover with the remaining sauce, and cover with foil.
- 1️⃣7️⃣ Bake for 1 hour until tender.
💡 Tip: Remove foil for the last 10 minutes for a slightly browned top!
Notes
📌 Notes & Storage Tips
✔ Refrigeration: Store leftovers in an airtight container for up to 4 days.✔ Freezing: Freeze in a freezer-safe container for up to 3 months.
✔ Reheating: Warm on the stovetop or oven with extra sauce to keep them moist. 💡 Tip: For meal prep, assemble the rolls ahead of time and refrigerate overnight before cooking!