Stuffed Cabbage Rolls

📝 Description:

Stuffed cabbage rolls are a hearty, comforting dish featuring tender cabbage leaves wrapped around a savory filling of ground meat, rice, and spices. Simmered in a flavorful tomato sauce, these rolls are perfect for family dinners or meal prep.

🍽️ Servings:

6 servings (2 rolls per person)

⏱️ Prep Time: 30 mins

⏱️ Cook Time: 1 hour 15 mins

⏱️ Total Time: 1 hour 45 mins

🧾 Ingredients for Stuffed Cabbage Rolls

• 1 large green cabbage (about 2.5 to 3 lbs)

• 1 lb ground beef (or ground pork/chicken/turkey)

• 1 cup cooked white rice (or brown rice/quinoa)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 large egg

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• ¼ tsp dried thyme (optional)

For the Sauce:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (15 oz) crushed tomatoes

• 1 can (8 oz) tomato sauce

• 1 tbsp tomato paste

• 1 tsp sugar

• ½ tsp salt

• ½ tsp pepper

• 1 tbsp red wine vinegar or lemon juice

• 1 cup beef or vegetable broth

👨‍🍳 Instructions:

1. Prepare the Cabbage Leaves

• Bring a large pot of salted water to boil.

• Carefully core the cabbage and place it whole into the pot.

• Boil for 5–10 minutes until outer leaves begin to soften and peel easily.

• Remove cabbage and gently separate 12–14 whole leaves. Set aside to cool.

2. Make the Filling

• In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, paprika, and thyme.

• Mix gently until just combined—don’t overmix.

3. Assemble the Rolls

• Lay a cabbage leaf flat. Trim thick part of stem.

• Place 2–3 tablespoons of filling near the stem end, fold sides in, then roll up tightly.

• Repeat with remaining leaves and filling.

4. Prepare the Sauce

• In a large skillet, heat olive oil. Sauté onion and garlic until soft.

• Add crushed tomatoes, tomato sauce, tomato paste, sugar, salt, pepper, vinegar, and broth.

• Simmer 10 minutes to develop flavor.

5. Bake the Rolls

• Preheat oven to 350°F (175°C).

• Spread a layer of sauce in a baking dish.

• Arrange cabbage rolls seam side down in the dish.

• Pour remaining sauce over the rolls.

• Cover with foil and bake for 1 hour.

• Remove foil and bake another 10–15 minutes if you want more color.

🍴 Serving Suggestions:

• Serve hot, garnished with chopped parsley or a dollop of sour cream.

• Pair with mashed potatoes, crusty bread, or a light salad.

🧠 Tips:

• Use day-old rice to avoid mushy filling.

• For a vegetarian version, use lentils or mushrooms in place of meat.

• Rolls can be made ahead and frozen before or after baking.

• Add a pinch of red pepper flakes for a bit of heat.

• If cabbage leaves tear, overlap two small ones to form one roll.

📦 Storage:

• Refrigerate leftovers for up to 4 days.

• Freeze in airtight containers for up to 3 months.

• Reheat in oven or microwave with extra sauce to prevent drying.

🧮 Nutritional Info (Per Serving – 2 Rolls):

• Calories: 380 kcal

• Protein: 24g

• Carbohydrates: 28g

• Fat: 18g

• Fiber: 5g

• Sugar: 7g

• Sodium: 650mg

(Values may vary depending on ingredients used)

💪 Health Benefits:

• Cabbage: High in fiber, Vitamin C, and antioxidants.

• Lean Meat: Good source of protein and iron.

• Tomatoes: Rich in lycopene and Vitamin A.

• Whole Grains (if using brown rice or quinoa): Add more fiber and nutrients.

❓ Q & A:

Q: Can I make cabbage rolls in a slow cooker?

A: Yes! Assemble rolls and layer with sauce in the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Q: Why are my cabbage leaves tearing?

A: They may be undercooked. Try boiling a bit longer or steaming to soften more evenly.

Q: Can I use red cabbage?

A: Technically yes, but it’s tougher and less sweet. Green or savoy cabbage works best.

Q: Can I use cauliflower rice instead of regular rice?

A: Yes, for a low-carb option. Just make sure to squeeze out excess moisture.