Here’s a classic, hearty Cabbage Rolls recipe 🥬🍚 — tender cabbage leaves stuffed with a savory meat and rice filling, baked in tomato sauce.
🥬 Classic Cabbage Rolls
Ingredients
For the rolls
- 1 large head of cabbage
- 1 lb (450 g) ground beef (or half beef, half pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 1–2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
For the sauce
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp sugar (optional, to balance acidity)
- 1 tsp Worcestershire sauce (optional)
- Salt and pepper, to taste
Instructions
- Prep cabbage
Bring a large pot of water to boil. Remove the core and blanch whole cabbage leaves 2–3 minutes until pliable. Drain and cool. - Make filling
In a bowl, mix ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika. - Assemble rolls
Place ~2–3 tbsp filling in the center of each cabbage leaf. Fold sides over and roll tightly. - Prepare baking dish
Spread a thin layer of tomato sauce on the bottom. Arrange rolls seam-side down. Pour remaining tomato sauce over rolls. - Bake
Cover with foil and bake at 350°F (175°C) for 45–60 minutes until meat is cooked through and cabbage is tender. - Serve hot
Optional: top with sour cream or fresh parsley.
Tips
- Blanch leaves just until soft, not mushy, to prevent tearing.
- Use room-temperature filling for easier rolling.
- Leftovers taste even better the next day!
Variations
- Hungarian style: Add sauerkraut to filling and use a paprika-rich sauce.
- Vegetarian: Use cooked lentils, mushrooms, or quinoa instead of meat.
- Slow cooker: Layer rolls in a crockpot, cover with sauce, cook on low 6–7 hours.
- Spicy: Add cayenne or hot paprika to sauce or filling.
I can also give a shortcut stovetop version where the cabbage rolls cook entirely on the stove in one pot, ready in about 40 minutes.
Do you want me to do that?
