cabbage rolls

Ah yes — cabbage rolls 🥬 — a comforting dish found in many cuisines, from Eastern European to Middle Eastern. They’re basically cabbage leaves stuffed with a savory filling, simmered in a flavorful sauce. Here’s a classic recipe:

🥬 Classic Stuffed Cabbage Rolls

Ingredients

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

• Salt & pepper to taste

• 1 tsp paprika (optional)

For the sauce:

• 2 cups tomato sauce or crushed tomatoes

• 1 tbsp tomato paste

• 1–2 tsp sugar

• 1 tsp vinegar or lemon juice (balances acidity)

• Salt & pepper

Instructions

1. Prepare the cabbage leaves:

   • Boil a large pot of water.

   • Remove the core from the cabbage.

   • Boil whole head until leaves are pliable (about 5–10 min).

   • Peel off leaves and set aside to cool.

2. Make the filling:

   • Mix ground meat, rice, onion, garlic, egg, salt, pepper, and paprika in a bowl.

3. Assemble the rolls:

   • Place a cabbage leaf on a flat surface.

   • Put 2–3 tbsp of filling near the base.

   • Fold sides over filling, then roll up from the base.

4. Prepare the sauce:

   • Mix tomato sauce, tomato paste, sugar, vinegar, salt, and pepper.

5. Cook the rolls:

   • Place rolls seam-side down in a large pot or baking dish.

   • Pour sauce over them until mostly covered.

   • Cover and simmer on stove 45–60 min or bake at 350°F / 175°C for 45–50 min.

6. Serve warm — sometimes topped with sour cream or fresh parsley.

🔥 Tips & Variations

• Add dill or thyme to the filling for extra flavor.

• Use quinoa or cauliflower rice for a low-carb version.

• Try smoky paprika or bacon bits for richer flavor.

If you want, I can give a Polish-style or Hungarian-style version with a slightly sweeter, tangy sauce — those are my personal favorites