Ingredients
For the Cabbage Rolls:
1 large head of cabbage
1 pound ground beef (or a mix of ground beef and pork)
1/2 cup uncooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg, lightly beaten
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
For the Tomato Sauce:
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1 tablespoon sugar
1 tablespoon vinegar (white or apple cider)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Instructions
Step 1: Prepare the Cabbage Leaves
Boil the Cabbage: Bring a large pot of water to a boil. Core the head of cabbage, then place it in the boiling water. Let it simmer for 2-3 minutes until the outer leaves start to soften. Carefully peel off the outer leaves one by one using tongs. You’ll need about 12-15 leaves for the rolls. Set them aside to cool.
Trim the Leaves: Once the leaves have cooled, trim the thick center vein of each cabbage leaf so it lays flat. This will make the leaves easier to roll.
Step 2: Make the Filling
Mix the Filling: In a large bowl, combine the ground beef (or beef and pork mix), uncooked rice, chopped onion, minced garlic, egg, parsley, paprika, salt, and pepper. Mix until all ingredients are well incorporated.
Step 3: Assemble the Cabbage Rolls
Add Filling to Each Leaf: Lay a cabbage leaf flat on a cutting board. Place 2-3 tablespoons of the meat mixture in the center of the leaf.
Roll the Cabbage: Fold the sides of the leaf over the filling and then roll it up tightly from the stem end to the top, like a burrito. Repeat this process with the remaining leaves and filling.
Step 4: Prepare the Tomato Sauce
Make the Sauce: In a medium bowl, combine the crushed tomatoes, tomato sauce, sugar, vinegar, paprika, garlic powder, onion powder, salt, and pepper. Stir well to combine.
Step 5: Cook the Cabbage Rolls
Layer in the Pot: Spread a thin layer of the tomato sauce on the bottom of a large pot or Dutch oven. Arrange the cabbage rolls seam-side down in the pot, packing them tightly together.
Add the Sauce: Pour the remaining tomato sauce over the cabbage rolls, making sure they are fully covered.
Simmer: Cover the pot and bring it to a gentle simmer over medium heat. Reduce the heat to low and cook for about 1 ½ to 2 hours, or until the cabbage is tender and the meat filling is cooked through. If the sauce gets too thick during cooking, you can add a little water or beef broth to thin it out.
Step 6: Serve
Serve Hot: Once cooked, carefully transfer the cabbage rolls to a serving dish and spoon the tomato sauce over the top. Garnish with fresh parsley if desired.
Enjoy: Serve the cabbage rolls hot, accompanied by mashed potatoes, crusty bread, or a light salad for a complete meal.
Tips for the Best Stuffed Cabbage Rolls
Use Savoy Cabbage: For even softer cabbage leaves, try using Savoy cabbage, which has a more delicate texture.
Make Ahead: You can prepare the cabbage rolls and refrigerate them for up to 24 hours before cooking. This makes it a great make-ahead dish for busy days.
Freezer-Friendly: Stuffed cabbage rolls freeze well. Simply prepare and cook them, let them cool, and then freeze in an airtight container. Reheat in the oven or on the stovetop.
Conclusion
Stuffed cabbage rolls are a comforting and satisfying dish that’s perfect for any time of the year. The combination of tender cabbage, flavorful meat filling, and rich tomato sauce makes for a hearty meal that’s sure to impress family and guests alike. Enjoy this classic recipe for dinner and savor every bite!