Stuffed Cabbage Rolls
Makes: a big casserole dish (10–14 rolls)
Ingredients
Cabbage
- 1 large green cabbage
- Water + 1 tbsp salt (for boiling)
Filling
- 1½ lb (700 g) ground meat
(beef, pork, or 50/50 beef & pork is ) - 1 cup uncooked rice
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 egg
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp dried thyme or oregano
- 2 tbsp olive oil or butter
Tomato Sauce (don’t skip this part
- 2 cups tomato sauce
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tbsp sugar (balances acidity)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- Optional but elite:
- 1 bay leaf
- ½ tsp chili flakes
- Splash of lemon juice or vinegar
Instructions
Prep the cabbage
- Remove the core carefully.
- Boil the whole cabbage in salted water for 8–10 minutes.
- Gently peel off leaves as they soften.
- Trim thick stems so leaves roll easily.
Save the ugly leaves — they line the pan.
Make the filling
- Cook rice halfway (about 7 minutes). Drain.
- Sauté onion in olive oil until soft.
- Add garlic, cook 30 seconds.
- In a big bowl, mix:
- Ground meat
- Rice
- Onion & garlic
- Egg
- Salt, pepper, paprika, herbs
- Mix gently — don’t overwork or it gets tough.
Roll them up
- Lay cabbage leaf flat.
- Add 2–3 tbsp filling near the base.
- Fold sides in, roll tight like a burrito
Build the sauce
- Mix all sauce ingredients in a bowl.
- Taste. Adjust salt/sugar if needed.
Assemble
- Line baking dish with leftover cabbage leaves.
- Place rolls seam-side down.
- Pour sauce over EVERYTHING — they should be mostly submerged.
- Cover tightly with foil.
Bake low & slow (the secret)
- 350°F / 175°C
- Covered: 1 hour 30 minutes
- Uncovered: 30 minutes (for caramelized tops)
OR
Stovetop: Simmer gently for 2–2½ hours.
Pro Tips
- Even better the next day
- Serve with:
- Sour cream
- Mashed potatoes
- Crusty bread
- Freeze beautifully for lazy future-you
Verdict?
EAT. HARD. NO QUESTIONS.