Classic Stuffed Cabbage Rolls

Ingredients

For the Cabbage Rolls

• 1 large green cabbage
• 1 lb (450 g) ground beef (or a mix of beef and pork)
• ½ cup uncooked rice (white or parboiled)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 egg
• 2 tbsp fresh parsley, chopped
• 1 tsp paprika
• ½ tsp dried thyme
• Salt & black pepper, to taste

For the Tomato Sauce

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 can (28 oz / 800 g) crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp sugar (to balance acidity)
• 1 tsp paprika
• 1 tsp dried oregano or basil
• 1 cup beef or vegetable broth
• Salt & black pepper, to taste

Instructions

1. Prepare the Cabbage

1. Bring a large pot of salted water to a boil.
2. Core the cabbage and carefully place the whole head into boiling water.
3. As the leaves soften, peel them off with tongs and set aside.
4. You’ll need about 12–14 large leaves. Trim thick veins for easier rolling.

2. Make the Filling

1. In a bowl, combine ground beef, rice, onion, garlic, egg, parsley, paprika, thyme, salt, and pepper.
2. Mix until just combined (don’t overwork or filling gets tough).

3. Roll the Cabbage

1. Place 2–3 tablespoons of filling onto each cabbage leaf.
2. Fold sides over filling, then roll tightly like a burrito.
3. Set seam side down on a plate.

4. Make the Sauce

1. Heat olive oil in a saucepan. Sauté onion and garlic until fragrant.
2. Stir in tomatoes, paste, sugar, paprika, oregano, broth, salt, and pepper.
3. Simmer for 10–15 minutes.

5. Assemble & Bake

1. Preheat oven to 350°F (175°C).
2. Spread a thin layer of sauce on the bottom of a baking dish.
3. Arrange cabbage rolls seam side down.
4. Pour remaining sauce over rolls. Cover with foil.
5. Bake for 1 hour 15 minutes, until rolls are tender and rice is cooked.

Serving Suggestions

• Sprinkle with fresh dill or parsley before serving.
• Serve with sour cream on the side.
• Pairs beautifully with mashed potatoes, crusty bread, or a light green salad.

Tips & Variations

• Meat mix: Try half ground beef, half ground pork for richer flavor.
• Lighter option: Use ground turkey or chicken.
• Rice swap: Replace rice with quinoa or bulgur for a twist.
• Slow cooker method: Layer rolls and sauce in a slow cooker and cook on LOW for 6–7 hours.

Pro Hack: Make extra and freeze them! Cabbage rolls freeze well (baked or unbaked) and taste even better after the flavors meld.