Stuffed Cabbage Rolls

Description

Stuffed cabbage rolls are a comforting dish made by wrapping tender cabbage leaves around a flavorful filling of ground meat, rice, herbs, and spices, then simmering them in a rich tomato sauce. This hearty and wholesome recipe has roots in Eastern European and Middle Eastern cuisines, perfect for cozy family dinners or special gatherings.

Ingredients for Stuffed Cabbage Rolls

1 large head of green cabbage

• 500g (1 lb) ground beef (or a mix of beef & pork)

• 1 cup cooked rice (long-grain or basmati)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 large egg, lightly beaten

• 2 tbsp fresh parsley, chopped

• 1 tsp paprika

• 1 tsp dried oregano

• 1 tsp salt

• ½ tsp black pepper

For the Tomato Sauce:

• 2 tbsp olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 cups tomato sauce (or crushed tomatoes)

• 1 tbsp tomato paste

• 1 tsp sugar

• 1 cup beef broth (or vegetable broth)

• 1 tsp paprika

• 1 tsp dried basil

• Salt & pepper to taste

Instructions

Step 1 – Prepare the Cabbage

1. Bring a large pot of salted water to a boil.

2. Remove the core of the cabbage and gently place the whole head in boiling water.

3. As the leaves soften, peel them off with tongs and set aside to cool. You’ll need about 12–14 large leaves.

Step 2 – Make the Filling

4. In a mixing bowl, combine ground meat, cooked rice, onion, garlic, egg, parsley, paprika, oregano, salt, and pepper. Mix until well combined.

Step 3 – Assemble the Rolls

5. Place 2–3 tablespoons of filling in the center of each cabbage leaf.

6. Fold the sides in and roll up tightly, tucking in the edges.

Step 4 – Make the Tomato Sauce

7. In a large skillet or saucepan, heat olive oil. Sauté onion until softened, then add garlic and cook for 30 seconds.

8. Stir in tomato sauce, tomato paste, sugar, broth, paprika, basil, salt, and pepper. Simmer for 5–7 minutes.

Step 5 – Cook the Rolls

9. Preheat oven to 180°C (350°F).

10. Spread a thin layer of sauce in a baking dish. Arrange cabbage rolls seam-side down. Pour remaining sauce over them.

11. Cover with foil and bake for 1½ hours, until tender.

Notes

• You can replace rice with quinoa for a healthier twist.

• A mix of ground beef and pork gives extra flavor.

• Savoy cabbage can also be used as it’s softer and easier to roll.

Tips

• Freeze cabbage overnight, then thaw — it softens the leaves without boiling.

• Don’t overfill the rolls; they need room to cook and absorb flavor.

• Use leftover filling to make small meatballs and cook them alongside the rolls.

Servings

• Makes 6 servings (about 2 rolls per person).

Nutritional Information (per serving)

• Calories: ~320 kcal

• Protein: 20g

• Carbohydrates: 22g

• Fat: 15g

• Fiber: 4g

• Sodium: 620mg

Benefits

• High in protein – supports muscle health.

• Rich in vitamins & minerals – cabbage provides vitamin C, K, and folate.

• Comfort food – hearty yet nutritious.

• Make-ahead friendly – tastes even better the next day.

Q & A

Q: Can I make these ahead of time?
A: Yes! Assemble and refrigerate for up to 24 hours before baking.

Q: Can I freeze stuffed cabbage rolls?
A: Yes. Freeze before or after cooking; reheat in the oven with extra sauce.

Q: Can I make it vegetarian?
A: Absolutely. Replace meat with lentils, mushrooms, or plant-based mince.

Q: Why are my rolls falling apart?
A: Overcooked cabbage leaves or too much filling can cause this. Keep filling light and leaves soft but not mushy.