Stuffed Cabbage Rolls
Ingredients:
For the Cabbage Rolls:
1 large head green cabbage (about 2-3 lbs)
1 lb (450g) ground beef (or a mix of beef and pork for more flavor)
1 cup cooked rice (white or brown)
1 medium onion, finely chopped
2 cloves garlic, minced
1 egg (helps bind the filling)
1/2 cup fresh parsley, chopped (optional)
Salt and pepper, to taste
1 tsp paprika (optional)
1 tsp dried thyme or oregano
For the Sauce:
2 cups canned crushed tomatoes or tomato sauce
1/2 cup tomato paste
1 cup beef or vegetable broth
2 tbsp brown sugar (balances acidity)
2 tbsp apple cider vinegar or lemon juice (for brightness)
1 tbsp Worcestershire sauce (optional, adds depth)
Salt and pepper to taste
Instructions:
Step 1: Prepare the Cabbage Leaves
Bring a large pot of water to a boil.
Core the cabbage by removing the tough stem at the base.
Carefully place the whole head of cabbage into the boiling water.
Boil for about 5-7 minutes, then carefully peel off the outer leaves one by one as they become pliable.
Continue until you have about 12-15 large leaves. If some are too thick at the base, trim the thick part so they roll easily.
Set the leaves aside to cool.
Step 2: Make the Filling
In a large bowl, combine ground beef, cooked rice, finely chopped onion, minced garlic, egg, parsley, paprika, thyme, salt, and pepper.
Mix thoroughly until all ingredients are well incorporated.
Taste a small bit by cooking a tiny patty in a pan to adjust seasoning if desired.
Step 3: Roll the Cabbage Rolls
Lay one cabbage leaf flat on a cutting board.
Place about 1/3 cup of filling near the stem end of the leaf.
Fold the sides over the filling, then roll tightly from the stem end to the tip, making a neat bundle.
Repeat with remaining leaves and filling.
Step 4: Prepare the Sauce
In a mixing bowl, combine crushed tomatoes, tomato paste, broth, brown sugar, vinegar, Worcestershire sauce, salt, and pepper.
Mix well.
Step 5: Assemble and Cook
Preheat oven to 350°F (175°C).
Spread a thin layer of tomato sauce on the bottom of a large baking dish.
Arrange the cabbage rolls seam-side down in the dish, packing them snugly.
Pour the remaining tomato sauce over the rolls, making sure they are well covered.
Cover the dish tightly with aluminum foil.
Step 6: Bake
Bake for 1 ½ to 2 hours, until the cabbage is tender and the filling is cooked through.
Remove foil for the last 10 minutes to let the sauce thicken slightly.
Step 7: Serve
Let the rolls rest for 5-10 minutes before serving.
Serve warm, spooning extra sauce over the top.
Garnish with chopped parsley if desired.
Tips:
You can prepare the rolls a day ahead and refrigerate before baking; just add extra baking time if starting cold.
For a lighter version, swap ground beef for ground turkey or chicken.
Freeze leftovers individually wrapped for easy meals later.
