Tender cabbage leaves stuffed with a savory filling and simmered in rich sauce.
Cabbage Rolls with Tomato Sauce
Ingredients
Cabbage Rolls
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1 large green cabbage
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1 lb ground beef (or beef/pork mix)
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½ cup uncooked rice
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 egg
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1 tsp paprika
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½ tsp black pepper
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1 tsp salt
Tomato Sauce
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2 cups tomato sauce
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1 can (14–15 oz) diced tomatoes
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1 tbsp sugar (optional, balances acidity)
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1 tsp dried oregano or basil
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Salt & pepper to taste
Instructions
1. Prepare the cabbage
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Bring a large pot of water to a boil.
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Remove core from cabbage.
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Boil cabbage 8–10 minutes, gently peeling off softened leaves.
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Let leaves cool; trim thick stems if needed.
2. Make the filling
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In a bowl, mix ground meat, rice, onion, garlic, egg, and seasonings.
3. Roll
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Place filling on each cabbage leaf.
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Fold sides in and roll tightly.
4. Assemble
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Spread a little tomato sauce in the bottom of a pot or baking dish.
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Place rolls seam-side down.
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Pour remaining sauce over rolls.
5. Cook
Stovetop:
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Cover and simmer on low 1–1½ hours.
Oven:
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Cover tightly and bake at 180°C / 350°F for 1½ hours.
Tips
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Don’t overfill the leaves.
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Add leftover cabbage leaves to the bottom to prevent burning.
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Taste sauce before cooking—adjust sweetness or salt.
Variations
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Stuffed cabbage soup style
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Chicken or turkey filling
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Vegetarian rolls with lentils or mushrooms
If you want, I can also share a slow cooker version, European-style cabbage rolls, or a beginner shortcut 😊