Description
These Stuffed Cabbage Rolls feature tender cabbage leaves wrapped around a savory rice-and-meat filling, slow-baked in a rich tomato sauce until soft, juicy, and deeply flavorful. Cozy and comforting, they’re perfect for Sunday dinners
Ingredients
Scale
For the Cabbage
- 1 large head green cabbage
- Salt for blanching water
For the Filling
- 1 lb ground beef or pork (or a mix)
- ½ cup uncooked rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 egg
- 1 tbsp fresh parsley, chopped
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
For the Tomato Sauce
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 2 tbsp tomato paste
- 1 cup broth (chicken or vegetable)
- 1 tbsp brown sugar (optional sweetness)
- 1 tbsp lemon juice or vinegar
- 1 tsp paprika
- Salt & pepper to taste
Instructions
1. Prepare the Cabbage
- Bring a large pot of salted water to a boil.
- Core the cabbage and place whole head in the pot.
- Boil 8–10 minutes until leaves begin separating and softening.
- Remove cabbage and peel off large leaves.
- Trim thick stem ribs to make rolling easier.
2. Make the Filling
- Combine ground meat, rice, onion, garlic, egg, parsley, paprika, salt, and pepper.
- Mix gently to avoid overworking.
3. Fill & Roll
- Place 2–3 tbsp filling in each leaf.
- Fold sides over and roll tightly into logs.
- Arrange seam-side down in a baking dish.
4. Make the Sauce
- Whisk tomato sauce, paste, broth, sugar, lemon juice, paprika, salt, and pepper.
- Pour over cabbage rolls, covering completely.
5. Bake
- Cover with foil and bake 1 hour 30 minutes at 350°F (175°C).
- Remove foil and bake 15–20 minutes longer to thicken sauce.
6. Serve
- Spoon extra sauce over rolls and serve warm.
- Prep Time: PT30M
- Cook Time: PT1H45M
- Category: Casseroles
- Method: Baked
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 roll
- Calories: 190kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg