The Ultimate Stuffed Cabbage Rolls Recipe: A Heartwarming Delight


12 large green cabbage leaves
1 lb ground beef (or a mix of beef and pork)
1 cup cooked white rice
1 medium onion, finely chopped
1 garlic clove, minced
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 cups tomato sauce
1 cup beef or chicken broth
1 tablespoon olive oil or butter
1 tablespoon sugar (optional)
Fresh parsley for garnishing


1. Prepping the Cabbage Leaves:

In a large pot of boiling salted water, blanch cabbage leaves for about 2-3 minutes, or until they’re pliable. Drain and set aside.

2. Making the Filling:

In a large mixing bowl, combine ground beef, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika. Mix until well incorporated.

3. Rolling the Cabbage:

Lay a cabbage leaf flat on a cutting board. Place about 2 tablespoons of the filling near the stem end of the cabbage leaf. Fold in the sides, then roll tightly. Repeat with the remaining leaves and filling.

4. Cooking the Rolls:

In a large skillet or pot, heat olive oil or butter over medium heat. Place the cabbage rolls seam side down in the skillet.
Pour tomato sauce and beef or chicken broth over the rolls. If you like a sweeter sauce, you can add sugar at this point.
Bring the sauce to a simmer, then reduce heat to low. Cover and let the cabbage rolls cook for about 1 hour 30 minutes, occasionally basting with the sauce.

5. Serving:

Once cooked, place the cabbage rolls on plates, spoon some sauce over, and garnish with fresh parsley. Serve with a side of mashed potatoes or crusty bread for a complete meal.
Expert Tips for the Perfect Stuffed Cabbage Rolls:
Choose Fresh Cabbages: Always go for green cabbages that are fresh, firm, and free from blemishes.
Freeze for Easy Peeling: If you have time, freeze the cabbage overnight and then thaw. This will make peeling off the leaves a breeze.

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