Introduction
Stuffed cabbage rolls are a timeless comfort dish enjoyed in many cultures around the world. Tender cabbage leaves wrapped around a savory meat and rice filling, slowly simmered in rich tomato sauce, create a meal that’s hearty, satisfying, and full of home-style flavor.
Ingredients
1 large green cabbage
1 lb (450 g) ground beef
½ cup uncooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
2 tablespoons tomato paste
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon salt
2 cups tomato sauce
1 cup water
2 tablespoons olive oil
Instructions
Bring a large pot of water to a boil.
Add the whole cabbage and cook for 5–7 minutes until the leaves soften.
Carefully remove the cabbage and gently peel off the leaves.
In a bowl, combine ground beef, rice, onion, garlic, egg, tomato paste, paprika, salt, and black pepper.
Mix until well combined.
Place a spoonful of filling onto each cabbage leaf.
Roll tightly, folding in the sides to seal.
Arrange rolls seam-side down in a large pot.
Drizzle with olive oil.
Pour tomato sauce and water over the rolls.
Cover and simmer on low heat for 50–60 minutes until tender.
Serve hot with sauce spooned on top.
How to Make
Soften cabbage leaves so they roll easily without tearing.
Prepare a well-seasoned filling for rich flavor.
Roll the cabbage snugly to prevent filling from escaping.
Cook slowly over low heat so the rolls stay juicy and tender.
Let the rolls rest a few minutes before serving to absorb the sauce.
Variations
Use ground turkey or chicken instead of beef for a lighter option.
Add fresh herbs like parsley or dill to the filling.
Replace white rice with brown rice or bulgur for added fiber.
Make it vegetarian using lentils, mushrooms, and rice.
Add a splash of lemon juice to the sauce for a tangy twist.
