Classic Stuffed Cabbage Rolls
Ingredients
For the cabbage:
1 large green cabbage
1 tablespoon salt (for boiling water)
For the filling:
1½ pounds (680 g) ground beef (or half beef, half pork)
1 cup cooked white rice
1 small onion, finely diced
2 cloves garlic, minced
1 large egg
2 tablespoons chopped fresh parsley
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
For the tomato sauce:
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (28 ounces/800 g) crushed tomatoes
1 can (15 ounces/425 g) tomato sauce
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried oregano
Salt and black pepper, to taste
½ cup beef broth or water
Instructions
Bring a large pot of salted water to a boil. Remove the tough core from the cabbage and carefully place the whole cabbage into the boiling water. As the leaves soften, remove them one by one. Set aside to cool.
In a large bowl, combine the ground meat, cooked rice, onion, garlic, egg, parsley, paprika, Italian seasoning, salt, and pepper. Mix gently until just combined.
Heat olive oil in a saucepan over medium heat. Sauté the onion for 4–5 minutes until softened, then add the garlic and cook for 30 seconds.
Stir in the crushed tomatoes, tomato sauce, tomato paste, brown sugar, Worcestershire sauce, paprika, oregano, and beef broth. Simmer for 10 minutes.
Trim the thick rib from each cabbage leaf. Place about ¼ cup of filling near the base of each leaf. Fold in the sides and roll up tightly.
Spread a thin layer of tomato sauce in the bottom of a baking dish or Dutch oven. Arrange the cabbage rolls seam-side down. Pour the remaining sauce over the top.
Cover tightly with foil or a lid and bake at 350°F (175°C) for 1½ to 2 hours, until the cabbage is tender and the filling is fully cooked (internal temperature of 160°F/71°C for beef).
Let the cabbage rolls rest for 10 minutes before serving.
Serving Suggestions
Serve with mashed potatoes, buttered noodles, crusty bread, or a dollop of sour cream.
Storage
Refrigerator: Up to 4 days in an airtight container.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.
