Old Fashioned Stuffed Cabbage Rolls

Here’s a classic Old-Fashioned Stuffed Cabbage Rolls recipe—comfort food at its finest, with tender cabbage leaves filled with savory beef and rice, baked in a rich tomato sauce.

Old-Fashioned Stuffed Cabbage Rolls

Ingredients (makes ~8–10 rolls):

For the filling:

• 1 lb (450 g) ground beef (or half beef/half pork)

• 1/2 cup uncooked rice

• 1 small onion, finely chopped

• 1 egg

• 2 cloves garlic, minced

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika (optional)

For the cabbage rolls:

• 1 large head green cabbage

• 2 cups tomato sauce (or crushed tomatoes)

• 1/2 cup water or beef broth

• 1 teaspoon sugar (optional, to balance acidity)

• 1 tablespoon vinegar (optional, for tang)

• Salt and pepper to taste

• 2 tablespoons butter (optional, for richness)

Instructions:

1. Prepare cabbage leaves:

   • Bring a large pot of water to boil.

   • Core the cabbage and carefully separate the leaves.

   • Blanch the leaves in boiling water for 2–3 minutes until pliable. Drain and set aside.

2. Make the filling:

   • In a bowl, combine ground beef, rice, onion, garlic, egg, salt, pepper, and paprika. Mix until well combined.

3. Assemble rolls:

   • Place ~2 tablespoons of filling in the center of each cabbage leaf.

   • Fold in the sides and roll up tightly, tucking the ends under to secure.

4. Prepare sauce:

   • In a large baking dish or Dutch oven, combine tomato sauce, water/broth, sugar, vinegar, salt, and pepper. Stir well.

5. Cook rolls:

   • Place cabbage rolls seam-side down in the sauce.

   • Dot with butter if desired.

   • Cover with foil or a lid.

   • Bake at 350°F (175°C) for 1–1.5 hours, until the meat and rice are cooked and cabbage is tender.

6. Serve:

   • Spoon sauce over rolls and serve hot with mashed potatoes or crusty bread.

Tips & Variations:

• Extra flavor: Sauté onions and garlic before mixing with meat.

• Rice alternative: Use cooked rice instead of raw, reducing bake time slightly.

• Slow cooker: Place rolls in slow cooker with sauce and cook on low for 5–6 hours.

• Sweet & tangy: Add a splash of tomato paste, a little brown sugar, and lemon juice to the sauce for traditional Eastern European flavor.

💡 Pro tip: Don’t overstuff the leaves—they shrink during cooking. Also, use the largest outer leaves for the biggest rolls and smaller inner leaves for mini rolls.

I can also make a shortcut version that skips boiling the cabbage by baking everything together with raw cabbage—faster but still delicious.