Warm, comforting, and rich with old-world flavor, Classic Stuffed Cabbage Rolls are a beloved dish passed down through generations. Tender cabbage leaves are wrapped around a savory filling of ground meat and rice, then simmered in a tangy tomato sauce until perfectly tender. Whether you’re making them for a cozy family dinner or a special occasion, these cabbage rolls bring a taste of tradition to the table.
Ingredients:
For the cabbage rolls:
1 large head green cabbage
1 lb ground beef (or a mix of beef and pork)
1/2 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg, beaten
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (optional)
For the sauce:
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes (undrained)
1 tbsp brown sugar
1 tbsp lemon juice or vinegar
1 tsp Worcestershire sauce
Salt and pepper to taste
Instructions:
Prepare the cabbage:
Bring a large pot of water to a boil. Remove the core from the cabbage.
Place the whole cabbage in the water and cook for 5–8 minutes, peeling off the outer softened leaves as they loosen. Set aside 10–12 large leaves.
Make the filling:
In a bowl, mix ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, and paprika until well combined.
Assemble the rolls:
Lay a cabbage leaf flat, add 2–3 tablespoons of filling near the base.
Fold in the sides and roll up tightly like a burrito. Repeat with all leaves.
Make the sauce:
In a bowl, combine tomato sauce, diced tomatoes, brown sugar, lemon juice, Worcestershire, salt, and pepper.
Bake:
Place some sauce in the bottom of a baking dish.
Arrange cabbage rolls seam-side down in the dish. Pour remaining sauce over the top.
Cover with foil and bake at 350°F (175°C) for about 1.5 hours.
Tip: Serve with mashed potatoes or crusty bread!
