Description
Stuffed cabbage rolls are a comforting dish made with tender cabbage leaves filled with a savory mixture of ground meat, rice, and seasonings, then simmered in a flavorful tomato sauce.
Ingredients
- 1 large head of cabbage
- 1 lb ground beef or pork (or a mix)
- 1 cup cooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 cups tomato sauce or crushed tomatoes
- 1 cup beef broth
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of water to boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Cook for 5–7 minutes until leaves are softened. Remove and let cool slightly, then separate leaves.
- In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix until well combined.
- Place 2–3 tablespoons of filling onto the center of each cabbage leaf. Fold the sides in and roll tightly, like a burrito.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Place rolls seam-side down. Brown lightly on all sides.
- Pour tomato sauce and beef broth over the cabbage rolls. Bring to a simmer, then reduce heat, cover, and cook for 45–60 minutes until the rolls are tender and fully cooked.
- Garnish with fresh parsley before serving.
Notes
- You can substitute beef with turkey or chicken for a lighter version.
- To make it gluten-free, ensure the rice and seasonings used are certified gluten-free.
- Leftovers taste even better the next day after the flavors meld together.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop/Braising
- Cuisine: Eastern European