Ahh yes—Stuffed Cabbage Rolls 🥬❤️ pure comfort, old-world vibes. Here’s a classic, cozy version that works for most European / American styles (Hungarian-Polish-ish, grandma-approved).
🥬 Stuffed Cabbage Rolls (Classic)
Ingredients
Cabbage
- 1 large green cabbage
Filling
- 1 lb ground beef (or beef + pork mix)
- ½ cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp paprika
- Salt & black pepper to taste
Sauce
- 2 cups tomato sauce
- 1 cup crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar (optional, balances acidity)
- Salt & pepper
- Optional:
- Smoked paprika
- Bay leaf
- A splash of lemon juice or vinegar
Instructions
1️⃣ Prepare the Cabbage
- Bring a large pot of salted water to a boil.
- Core the cabbage and gently boil 8–10 minutes, peeling leaves as they soften.
- Trim thick veins so they roll easily.
2️⃣ Make the Filling
- Mix beef, rice, onion, garlic, egg, paprika, salt, and pepper until just combined.
3️⃣ Roll Them Up
- Place 2–3 tbsp filling on each cabbage leaf.
- Fold sides in, roll tightly like a burrito.
- Repeat until filling is gone.
4️⃣ Make the Sauce
- Mix tomato sauce, crushed tomatoes, paste, sugar, salt, and pepper.
5️⃣ Cook
- Spread a little sauce in a large pot or baking dish.
- Layer cabbage rolls seam-side down.
- Pour remaining sauce over top.
- Cover and:
- Oven: 350°F / 180°C for 1½–2 hours
- Stovetop: Simmer gently 1½ hours
Serving Suggestions
- Sour cream on top 🤍
- Mashed potatoes or crusty bread
- Even better the next day
Pro Tips 🥄
- Beef + pork = juicier
- Smaller rolls cook more evenly
- Low and slow = tender cabbage
Want variations?
- Hungarian töltött káposzta (with sauerkraut + smoked meat)
- Polish gołąbki
- Stuffed cabbage soup (lazy version)
- Vegetarian / gluten-free
Tell me which direction you want to go 😌