Description
Classic stuffed cabbage rolls filled with a savory mixture of ground beef, rice, and aromatic spices, all baked in a rich tomato sauce. This comforting Eastern European dish is perfect for a hearty family meal and improves in flavor when enjoyed the next day.
Ingredients
Scale
Main Ingredients
- 1 large green cabbage (about 2 pounds)
- 1 pound ground beef or ground pork
- 1/2 cup uncooked long-grain white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried parsley
Tomato Sauce and Seasonings
- 1 can (15 ounces) tomato sauce, divided
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice or apple cider vinegar
- 1/2 cup water or beef broth
Instructions
- 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 into the boiling water. Cook for 2 to 3 minutes, gently peeling off softened outer leaves as they loosen. Set the leaves aside to cool and repeat until you have about 12 large leaves.
- Make the Filling: In a large bowl, combine the ground meat, uncooked rice, onion, garlic, egg, salt, black pepper, paprika, parsley, and half of the tomato sauce. Mix until just combined to ensure the ingredients are well blended but not overmixed.
- Stuff the Cabbage Leaves: Place about 1/3 cup of the filling in the center of each cabbage leaf. Fold in the sides and roll tightly from the bottom to form neat rolls that will hold together during cooking.
- Prepare the Baking Dish: Spread a small amount of the remaining tomato sauce in the bottom of a large baking dish or Dutch oven. Arrange the cabbage rolls seam side down in a single layer to prevent them from unfolding.
- Make the Sauce and Bake: In a bowl, stir together the remaining tomato sauce, diced tomatoes, brown sugar, lemon juice, and water or broth. Pour the sauce evenly over the cabbage rolls. Cover tightly with foil or a lid and bake in a preheated oven at 350°F (175°C) for 1 hour and 30 minutes, until the cabbage is tender and the filling is cooked through.
- Rest and Serve: Remove from the oven and let the stuffed cabbage rolls rest for 10 minutes before serving to allow the flavors to meld perfectly.
Notes
- You can substitute ground turkey for a lighter option.
- Leftovers taste even better the next day as the flavors develop.
- For a dairy-free version, ensure no butter or cream is added.
- If you prefer a spicier version, add a pinch of cayenne pepper or chili flakes to the filling.
