🥬 Stuffed Cabbage Rolls (Classic Version)
Ingredients:
For the Cabbage Rolls:
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1 large head of green cabbage
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1 lb ground beef (or a mix of beef and pork)
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½ cup uncooked rice (white or long grain)
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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 salt
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½ tsp black pepper
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½ tsp paprika (optional)
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2 tbsp fresh parsley, chopped (or 1 tsp dried)
For the Tomato Sauce:
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1 can (15 oz) tomato sauce or crushed tomatoes
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1 can (14.5 oz) diced tomatoes (with juice)
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1 tbsp tomato paste (optional, for richness)
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1 tbsp sugar (balances acidity)
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1 tbsp vinegar (white or apple cider)
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1 tsp salt
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½ tsp black pepper
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½ tsp thyme or oregano (optional)
Instructions:
1. Prepare the Cabbage:
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Bring a large pot of water to a boil.
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Core the cabbage and gently peel off whole leaves (aim for 10–12).
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Blanch the leaves in boiling water for 2–3 minutes until soft and pliable. Drain and cool.
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Cut out the thick stem at the base of each leaf to make folding easier.
2. Make the Filling:
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In a large bowl, mix the ground meat, uncooked rice, onion, garlic, egg, salt, pepper, paprika, and parsley.
3. Assemble the Rolls:
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Lay a cabbage leaf flat, add 2–3 tablespoons of filling near the base.
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Fold the sides inward, then roll up tightly like a burrito.
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Repeat with remaining leaves and filling.
4. Prepare the Sauce:
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In a bowl or saucepan, combine tomato sauce, diced tomatoes, tomato paste (if using), sugar, vinegar, salt, and pepper.
5. Cook the Rolls:
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In a large, deep skillet or Dutch oven, spread a layer of sauce.
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Arrange cabbage rolls seam-side down. Pour remaining sauce over the top.
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Cover and simmer gently on low heat for 1½ to 2 hours, or bake covered at 350°F (175°C) for the same amount of time.
📝 Serving Suggestions:
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Serve with mashed potatoes, sour cream, or crusty bread.
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Leftovers taste even better the next day.
Let me know if you’d like a vegetarian, Middle Eastern (mahshi malfouf), or Ukrainian-style variation!