Stuffed Cabbage Rolls
🛒 Ingredients:
For the cabbage & filling:
1 large green cabbage
500 g ground beef (or beef + lamb mix)
½ cup uncooked rice
1 small onion (finely chopped)
2 cloves garlic (minced)
1 egg
2 tablespoons chopped parsley
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
For the sauce:
2 cups tomato sauce (or crushed tomatoes)
2 tablespoons tomato paste
1 tablespoon olive oil
1 tablespoon sugar (optional, balances acidity)
1 teaspoon dried oregano or thyme
Salt & pepper to taste
👩🍳 Instructions:
Prepare the cabbage:
Bring a large pot of water to a boil.
Remove the core from the cabbage and carefully place the whole head in boiling water.
Cook for 5–8 minutes, peeling off softened leaves as they loosen. Set aside to cool.
Make the filling:
In a bowl, mix:
Ground meat
Uncooked rice
Onion & garlic
Egg
Parsley, paprika, salt, and pepper
Prepare the sauce:
In another bowl, combine tomato sauce, tomato paste, olive oil, sugar, oregano, salt, and pepper.
Assemble the rolls:
Take a cabbage leaf, trim the thick stem if needed.
Place 2–3 tablespoons of filling near the base, fold sides in, and roll tightly.
Layer in baking dish:
Spread a little sauce on the bottom.
Arrange cabbage rolls seam-side down.
Pour remaining sauce over the top.
Cook:
Cover with foil and bake at 180°C (350°F) for 1 hour to 1 hour 15 minutes, until cabbage is tender and rice is cooked.
Serve:
Let rest 10 minutes before serving.
💡 Tips:
Add a splash of lemon juice for a fresh tang 🍋
You can cook these on the stovetop instead (simmer gently for ~1 hour)
Use savoy cabbage for softer leaves
Serve with yogurt or sour cream on top for extra richness
Stuffed Cabbage Rolls
