Stuffed Cabbage Rolls (Meat & Rice Filling)
📝 Description
Stuffed cabbage rolls are a classic comfort dish found in many European and Middle Eastern cuisines. Tender cabbage leaves are wrapped around a savory filling of ground meat and rice, then simmered in a rich tomato-based sauce. The result is hearty, flavorful, and satisfying.
🛒 Ingredients (Serves 4–6)
🔹 For the Rolls
- 1 large head of cabbage
- 500g ground beef, pork, or a mix
- 1 cup uncooked rice (short or medium grain)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 egg
- 2 tbsp fresh parsley (chopped)
- Salt & pepper to taste
🔹 For the Sauce
- 2 cups tomato sauce or crushed tomatoes
- 1 cup water or broth
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp sugar (optional, to balance acidity)
- Salt & pepper to taste
🔪 Preparation
1. Prepare Cabbage Leaves
- Core the cabbage and carefully remove leaves
- Blanch in boiling water 2–3 minutes until soft and pliable
- Drain and set aside
2. Prepare Filling
- In a bowl, combine ground meat, rice, onion, garlic, egg, parsley, salt, and pepper
- Mix well until evenly incorporated
3. Assemble Rolls
- Place 2–3 tbsp filling in the center of a cabbage leaf
- Fold sides over and roll tightly from stem end
- Repeat with remaining leaves and filling
4. Prepare Sauce
- In a saucepan, heat olive oil
- Add tomato sauce, water/broth, paprika, sugar, salt, and pepper
- Simmer 5 minutes
5. Cook Rolls
- Place cabbage rolls seam-side down in a deep pan or baking dish
- Pour sauce over the rolls until almost covered
- Cover and simmer on low heat 45–60 minutes (or bake at 180°C / 350°F for 50 minutes)
🍽️ Serving Suggestions
- Serve with a dollop of sour cream or yogurt
- Pair with mashed potatoes or crusty bread
- Garnish with fresh parsley
🔄 Variations
- Vegetarian: Use lentils or mushrooms instead of meat
- Spicy: Add red chili flakes to the filling
- Mediterranean: Include herbs like dill or oregano in filling
- Cheesy: Sprinkle grated cheese over rolls before baking
💡 Pro Tips
- Blanch cabbage leaves just enough to make them flexible but not mushy
- Don’t overfill the leaves to prevent bursting during cooking
- Simmer gently to allow flavors to meld
- Leftovers taste even better the next day
