Here’s a classic, comforting Stuffed Cabbage Rolls recipe—simple and family-friendly.
Stuffed Cabbage Rolls
Ingredients
Cabbage
- 1 large green cabbage
Filling
- 1 lb ground beef (or beef/pork mix)
- ½ cup uncooked rice
- 1 small onion, finely chopped
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- 1 clove garlic, minced (optional)
Sauce
- 1 can (15 oz) tomato sauce
- 1 can (14–15 oz) diced tomatoes or crushed tomatoes
- 1–2 tbsp brown sugar (optional, for slight sweetness)
- Salt & pepper to taste
Prepare the Cabbage
- Bring a large pot of water to a boil.
- Remove the core from the cabbage.
- Boil the cabbage for 5–8 minutes, gently peeling off leaves as they soften.
- Set leaves aside to cool. Trim thick ribs if needed so they roll easily.
Make the Filling
- In a bowl, mix ground meat, rice, onion, egg, salt, pepper, and seasonings.
- Don’t overmix—just until combined.
Assemble the Rolls
- Place about ¼ cup filling near the base of each cabbage leaf.
- Fold in the sides and roll tightly like a burrito.
- Place seam-side down in a baking dish or Dutch oven.
Add the Sauce
- Mix tomato sauce, tomatoes, brown sugar, salt, and pepper.
- Pour over the cabbage rolls until mostly covered.
Bake
- Cover with foil and bake at 350°F (175°C) for 1½ hours.
- Uncover for the last 15 minutes if you want a slightly thicker sauce.
Serve With
- Mashed potatoes
- Bread or rolls
- A simple salad
If you want, I can:
- Make this slow cooker–style
- Do a vegetarian version
- Adjust it for Eastern European or sweet-and-sour style