🥬 Classic Stuffed Cabbage Rolls
Tender cabbage leaves stuffed with seasoned ground beef and rice, then slowly baked in a rich tomato sauce until deliciously tender.
Ingredients
For the cabbage rolls
1 large head green cabbage
1 lb (450 g) ground beef
½ lb (225 g) ground pork, or use additional beef
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp dried parsley
½ tsp dried thyme
For the tomato sauce
1 can (28 oz / 800 g) crushed tomatoes
1 can (15 oz / 425 g) tomato sauce
1 tbsp tomato paste
1 tbsp brown sugar, optional
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
½ cup beef broth or water
Instructions
Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage.
Place the whole cabbage in the boiling water. As the outer leaves soften, gently remove them with tongs. Continue until you have about 12–16 large leaves. Set them aside to cool.
Make the filling: In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, paprika, parsley, and thyme. Mix just until combined—don’t overwork the meat.
Make the sauce: In a bowl, combine crushed tomatoes, tomato sauce, tomato paste, brown sugar, oregano, salt, pepper, and broth.
Fill the cabbage: Place a cabbage leaf on a work surface. Cut away the thickest part of the center rib if necessary. Place about 2–3 tablespoons of filling near the bottom of the leaf.
Fold the sides toward the center, then roll the cabbage tightly upward to form a neat package.
Assemble: Spread a thin layer of tomato sauce over the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce evenly over the top.
Bake: Cover tightly with aluminum foil and bake at 350°F (175°C) for 1 hour 30 minutes to 1 hour 45 minutes, until the cabbage is tender and the meat is cooked through.
Remove the foil during the final 15–20 minutes if you want the tops slightly caramelized.
Rest and serve: Let the cabbage rolls rest for 10 minutes before serving. Spoon plenty of tomato sauce over each roll.
🍽️ Tips
Don’t overfill the leaves—the rice expands as it cooks.
Save any small or torn cabbage leaves and place them underneath the rolls.
For extra flavor, add a little smoked paprika or a splash of Worcestershire sauce to the filling.
Serve with sour cream and fresh parsley for a classic finishing touch.
Serves: 6–8
Prep time: 30 minutes
Bake time: 1½–1¾ hours
Total time: About 2 hours 15 minutes
