Here’s a comforting, classic stuffed cabbage rolls recipe—tender cabbage leaves filled with a flavorful meat and rice mixture, simmered in a rich tomato sauce 🍲
🥬 Stuffed Cabbage Rolls
🧾 Ingredients
For the rolls:
- 1 large cabbage (green cabbage works best)
- 500 g ground beef or chicken
- 1/2 cup uncooked rice (washed)
- 1 small onion (finely chopped)
- 2–3 garlic cloves (minced)
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika or red chili powder
- 2 tablespoons fresh parsley or coriander (optional)
For the sauce:
- 2 cups tomato puree or crushed tomatoes
- 1 tablespoon tomato paste (optional, for richness)
- 1 tablespoon oil
- 1 teaspoon sugar (balances acidity)
- Salt and pepper to taste
👩🍳 Instructions
1. Prepare the Cabbage
- Remove the core from the cabbage
- Boil the whole cabbage in water for 5–8 minutes
- Carefully peel off softened leaves
- Trim thick stems so they’re easy to roll
2. Make the Filling
- In a bowl, mix:
- Ground meat
- Rice
- Onion, garlic
- Egg
- Salt, pepper, and spices
- Mix until well combined
3. Assemble the Rolls
- Place a cabbage leaf flat
- Add 2–3 tablespoons filling near the base
- Fold sides inward, then roll tightly like a wrap
4. Prepare the Sauce
- Heat oil in a pot
- Add tomato puree, paste, sugar, salt, and pepper
- Simmer for 5 minutes
5. Cook the Rolls
- Place rolls seam-side down in the pot
- Pour sauce over them (add a little water if needed to cover)
- Cover and cook on low heat for 40–50 minutes
(or bake at 180°C for about 1 hour)
🍽️ Serving
- Serve hot with yogurt or sour cream
- Goes well with bread or mashed potatoes
💡 Tips
- For extra flavor, add a little cumin or allspice
- You can use grape leaves instead of cabbage for a different style
- Freeze uncooked rolls for later use
If you want, I can give you a vegetarian stuffed cabbage version or a spicy Pakistani-style twist 🌶️