Description
Classic stuffed cabbage rolls filled with a savory mixture of ground beef, rice, and aromatic herbs, simmered gently in a rich tomato sauce. This comforting dish is perfect for a family meal and pairs wonderfully with crusty bread or mashed potatoes.
Ingredients
Scale
Cabbage Rolls
- 1 large head of green cabbage
- 1 lb ground beef
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 oz tomato paste
- 1 egg, lightly beaten
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
Tomato Sauce
- 28 oz canned crushed tomatoes
- 1 cup beef or vegetable broth
- 1 tbsp sugar
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Prepare the Cabbage: Bring a large pot of water to a boil. Core the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for 2–3 minutes until softened. Drain and let cool to handle.
- Make the Filling: In a mixing bowl, combine ground beef, cooked rice, finely chopped onion, minced garlic, tomato paste, lightly beaten egg, paprika, salt, and black pepper. Mix thoroughly until well combined.
- Form the Rolls: Place 2–3 tablespoons of the filling onto the base of each cabbage leaf. Roll the leaf tightly around the filling, tucking in the sides as you go to seal the filling inside. Repeat with remaining leaves and filling.
- Prepare the Sauce: In a saucepan, combine crushed tomatoes, beef or vegetable broth, sugar, dried oregano, dried thyme, salt, and black pepper. Simmer over medium heat for 5 minutes, stirring occasionally to blend the flavors.
- Assemble and Cook: Spread a thin layer of the sauce in the bottom of a large pot or Dutch oven. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce over the rolls, ensuring they are fully covered. Cover the pot, then simmer on low heat for 45 minutes to 1 hour until the cabbage is tender and the flavors meld.
- Serve: Serve the stuffed cabbage rolls warm, ideally accompanied by crusty bread or creamy mashed potatoes for a satisfying meal. Enjoy!
Notes
- Blanching the cabbage leaves softens them and makes rolling easier.
- Use cooked rice to ensure proper texture and to bind the filling.
- If preferred, ground pork or turkey can be substituted for ground beef.
- The sauce can be made a day ahead to deepen the flavor.
- For a vegetarian version, substitute the meat with cooked lentils or mushrooms and vegetable broth.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Eastern European
