Stuffed Cabbage Rolls
Stuffed cabbage rolls are a classic comfort food found in many cultures, from Eastern Europe to the Middle East. Tender cabbage leaves are wrapped around a savory filling of ground meat and rice, then simmered in a flavorful tomato sauce until rich and tender. This dish is hearty, satisfying, and perfect for meal prep, as the flavors deepen over time.
Ingredients
For the Cabbage Rolls:
1 large head of green cabbage
1 lb ground beef (or lentils for a vegetarian option)
1 cup cooked white or brown rice
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon dried oregano or thyme
1 egg (optional, for binding)
For the Tomato Sauce:
2 tablespoons olive oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon sugar (optional, balances acidity)
½ teaspoon paprika or smoked paprika
½ teaspoon dried basil or oregano
1 cup beef or vegetable broth
Instructions
1. Prepare the Cabbage Leaves:
Bring a large pot of water to a boil.
Carefully remove the core from the cabbage and place the whole head in the boiling water for 2-3 minutes.
Peel off the softened outer leaves and place them on a towel to drain. Repeat until you have about 12-14 leaves.
Trim thick stems at the base of each leaf to make rolling easier.
2. Make the Filling:
In a large bowl, mix the ground meat, cooked rice, onion, garlic, salt, pepper, paprika, and oregano. Add the egg if using. Stir until well combined.
3. Assemble the Cabbage Rolls:
Lay a cabbage leaf flat and place about 2 tablespoons of filling near the base.
Fold in the sides, then roll up tightly like a burrito. Repeat with remaining leaves.
4. Cook the Tomato Sauce:
Heat olive oil in a large pot over medium heat.
Saute the chopped onion for 3-4 minutes, then add garlic and cook for another 30 seconds.
Stir in crushed tomatoes, tomato paste, salt, pepper, sugar, paprika, basil, and broth. Simmer for 5 minutes.
5. Simmer the Cabbage Rolls:
Place a layer of leftover cabbage leaves or sauce at the bottom of a large pot.
Arrange the cabbage rolls seam-side down in a single layer. Pour the tomato sauce over them.
Cover and simmer on low heat for 60-90 minutes, until the cabbage is tender and the filling is cooked through.
6. Serve:
Let the rolls sit for a few minutes before serving. Garnish with fresh parsley and serve with sour cream or crusty bread.
Nutritional Information
Calories: 300-350 kcal
Protein: 18-22g
Carbohydrates: 30-35g
Fat: 10-12g
Fiber: 5-6g
Vitamin C: 50% DV (from cabbage and tomatoes)
Cooking Time
Prep Time: 30 minutes
Cook Time: 60-90 minutes
Total Time: 1.5 – 2 hours
Notes & Variations
Vegetarian Option: Swap meat for lentils, mushrooms, or tofu.
Low-Carb Version: Use cauliflower rice instead of regular rice.
Baking Method: Instead of stovetop, bake at 350°F (175°C) for 1.5 hours in a covered dish.
Make-Ahead & Freezing: Cabbage rolls freeze well before or after cooking. Store in an airtight container for up to 3 months.
These stuffed cabbage rolls are rich, comforting, and perfect for a family meal. Enjoy them fresh, or reheat for even better flavor the next day!