🥬 Classic Cabbage Rolls (Stuffed Cabbage)
🛒 Ingredients (Makes about 10–12 rolls)
For the rolls:
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1 large head of green cabbage
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500 g (1 lb) ground beef or pork (or a mix)
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½ cup uncooked rice (white or parboiled)
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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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Salt & pepper, to taste
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1 tsp paprika (optional)
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2 tbsp chopped parsley or dill
For the sauce:
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1 can (400 g / 14 oz) crushed or diced tomatoes
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1½ cups tomato passata or tomato sauce
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1 tbsp tomato paste
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1 tsp sugar
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1 tsp vinegar or lemon juice
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Salt, pepper, and herbs (basil, oregano, or bay leaf)
👩🍳 Instructions
1. Prepare the cabbage leaves
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Bring a large pot of water to a boil. Core the cabbage and gently peel away 10–12 leaves.
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Boil the leaves for 2–3 minutes until soft and pliable. Drain and set aside to cool.
2. Make the filling
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In a bowl, mix ground meat, uncooked rice, onion, garlic, egg, herbs, and seasonings.
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Knead until just combined (don’t overmix).
3. Assemble the rolls
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Place 1–2 tbsp of filling in the center of each cabbage leaf.
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Fold in sides and roll up tightly like a burrito. Repeat.
4. Make the sauce
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In a bowl, mix crushed tomatoes, passata, tomato paste, sugar, vinegar, salt, and herbs.
5. Cook the rolls
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Place some sauce at the bottom of a baking dish or deep pot.
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Arrange cabbage rolls seam side down.
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Pour remaining sauce over the top. Cover tightly with foil (or lid if using stovetop).
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Bake at 180°C / 350°F for 1½ to 2 hours, or simmer gently on the stove over low heat.
6. Serve
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Serve hot with sour cream, mashed potatoes, or crusty bread.
📝 Tips & Variations:
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Shortcut: Use pre-steamed cabbage leaves from the freezer section (in some Eastern European stores).
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Freezer-friendly: Assemble rolls uncooked or cooked and freeze in batches.
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Use ground turkey, lamb, or plant-based mince for variations.
Would you like a vegetarian/vegan version, a slow cooker method, or Middle Eastern-style cabbage rolls with lemon and garlic?