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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls
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Tender cabbage leaves hug a warm filling of meat, rice, and herbs, simmered in a rich tomato sauce for a cozy, comforting meal.

Ingredients

Scale
  • 1 large head green cabbage (about 2–3 lb)
  • 1 lb (450 g) ground beef (or use half beef, half pork)
  • 1 cup cooked rice, cooled (white or brown)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 2 tablespoons chopped parsley or dill
  • 1 teaspoon paprika
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1–2 tablespoons olive oil (for the pot)
  • 2 cups crushed tomatoes or tomato sauce
  • 1/2 cup beef or chicken broth (or water)
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar or honey (optional)
  • 1 tablespoon lemon juice or 1 teaspoon red wine vinegar
  • 1 bay leaf (optional)

Instructions

  1. Core the cabbage and boil a pot of water. Lower the whole head in, core side down, and simmer for 8–10 minutes until leaves are pliable. Lift out and cool.
  2. Gently peel off 12 large leaves and trim the thick rib on each leaf.
  3. In a bowl, combine ground meat, cooked rice, onion, garlic, egg, herbs, paprika, salt, and pepper. Mix gently until just combined.
  4. Stir together crushed tomatoes, broth, tomato paste, sugar (if using), lemon juice or vinegar, bay leaf, and a pinch of salt and pepper.
  5. Place about 1/4 cup filling near the stem end of each leaf, fold sides in, and roll up snugly.
  6. For the oven method, heat oven to 350°F (175°C), oil a baking dish, layer rolls, pour sauce over, cover, and bake for 60–90 minutes.
  7. For stovetop, layer rolls and sauce in a pot, cover, and simmer on low for 45–60 minutes.
  8. Rest for 10 minutes before serving and add extra sauce and fresh herbs on top if desired.

Notes

Freeze leftovers in sauce up to 3 months. Store in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://recipesunfolded.com/stuffed-cabbage-rolls/

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