Here’s a classic stuffed cabbage recipe—hearty, flavorful, and perfect as a main dish. 🥬🍚
Stuffed Cabbage Rolls
🥘 Ingredients (serves 4–6)
- 1 large head of cabbage
- 1 lb (450 g) ground beef (or half beef, half pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- 2 cups tomato sauce or crushed tomatoes
- 1 tablespoon olive oil
Equipment
- Large pot (for boiling cabbage)
- Mixing bowl
- Baking dish or deep skillet
- Spoon and knife
Step-by-Step Directions
Step 1: Prepare Cabbage Leaves
- Remove the core from the cabbage.
- Boil the whole cabbage head in large pot of water for 5–10 minutes until leaves are soft and pliable.
- Carefully peel off leaves and let them cool slightly.
Step 2: Make the Filling
- In a mixing bowl, combine:
- Ground beef
- Cooked rice
- Chopped onion
- Garlic
- Egg
- Salt, pepper, and paprika
- Mix well until ingredients are evenly combined.
Step 3: Stuff the Cabbage Leaves
- Place a spoonful of filling near the base of each cabbage leaf.
- Fold the sides over and roll tightly, like a burrito.
Step 4: Assemble in Baking Dish
- Heat olive oil in a skillet or baking dish.
- Place stuffed cabbage rolls seam-side down.
- Pour tomato sauce over the rolls, covering them.
Step 5: Cook
Option A: Oven Method
- Cover with foil and bake at 350°F (175°C) for 45–60 minutes until cooked through.
Option B: Stovetop Method
- Simmer covered in a skillet over medium-low heat for 45–60 minutes.
Step 6: Serve
- Serve warm, spooning some tomato sauce over each roll.
- Optional: garnish with fresh parsley.
Tips
- Use parboiled rice or leftover cooked rice to ensure the filling cooks evenly.
- You can add chopped carrots or bell peppers to the filling for extra flavor.
- Leftovers taste even better the next day!