Stuffed Cabbage rolls

Absolutely! Here’s a classic stuffed cabbage rolls recipe — hearty, comforting, and perfect for a satisfying dinner. Tender cabbage leaves are wrapped around a savory meat and rice filling, then simmered in a rich tomato sauce.

🥬 Stuffed Cabbage Rolls (Classic Recipe)

🍽️ Servings: 6–8

⏱️ Prep Time: 30 min | Cook Time: 1 hr 30 min

🧂 Ingredients:

For the Cabbage Rolls:

1 large head of green cabbage
1 lb (450g) ground beef (or mix of beef and pork)
1/2 cup uncooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg, beaten
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (optional)

For the Sauce:

1 (28 oz) can crushed tomatoes or tomato sauce
1 tbsp tomato paste (for depth)
1 tbsp brown sugar (balances acidity)
1 tbsp lemon juice or vinegar
1 tsp dried oregano or Italian seasoning
Salt and pepper to taste

🍳 Instructions:

1. Prepare the Cabbage Leaves:

Bring a large pot of water to a boil.
Carefully core the cabbage and place the whole head into the water.
Boil for 5–10 minutes, peeling off softened outer leaves with tongs as they loosen.
Set aside 12–14 large leaves. Trim the thick stem/rib on each leaf for easier rolling.

2. Make the Filling:

In a large bowl, mix ground meat, uncooked rice, onion, garlic, egg, salt, pepper, and paprika until combined.

3. Assemble Rolls:

Place about 2–3 tablespoons of filling in the center of each cabbage leaf.
Fold sides in and roll up tightly like a burrito.

4. Make the Sauce:

In a bowl, mix crushed tomatoes, tomato paste, brown sugar, lemon juice, oregano, salt, and pepper.

5. Cook the Rolls:

Place a few cabbage leaves or leftover trimmings on the bottom of a large pot or Dutch oven (to prevent burning).
Arrange rolls seam-side down in layers.
Pour tomato sauce over the rolls, making sure they are mostly covered.
Cover and simmer on low heat for 1.5 to 2 hours, or bake covered in a 350°F (175°C) oven for 90 minutes.

📝 Serving Suggestions:

Serve hot with sour cream, mashed potatoes, or crusty bread.
These rolls taste even better the next day after the flavors meld!

Want a vegetarian version, or tips for freezing and reheating? I’d be happy to help!