Absolutely! Here’s a classic, hearty Stuffed Cabbage recipe that’s flavorful and comforting. I’ll give you a clear step-by-step version with a rich tomato sauce.
Ingredients (Serves 6–8)
For the Cabbage Rolls:
- 1 large head of cabbage
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (optional)
- 1 teaspoon dried thyme or Italian seasoning
For the Tomato Sauce:
- 2 cups tomato sauce (or crushed tomatoes)
- 1 cup tomato juice or water
- 2 tablespoons brown sugar (optional, balances acidity)
- 1 tablespoon vinegar (optional, for tang)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon Worcestershire sauce (optional, for depth)
Instructions
1. Prepare the Cabbage
- Bring a large pot of water to boil.
- Remove the core of the cabbage.
- Place the whole head in boiling water for 5–10 minutes, separating the leaves as they soften. (You need about 12–14 leaves.)
- Drain and cool slightly. Cut thick vein ends of leaves if necessary to make them pliable.
2. Make the Filling
- In a large bowl, combine ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and thyme.
- Mix until well combined.
3. Assemble the Cabbage Rolls
- Place 2–3 tablespoons of filling in the center of a cabbage leaf.
- Fold in the sides and roll tightly.
- Repeat with remaining leaves and filling.
4. Make the Sauce
- In a medium bowl, mix tomato sauce, tomato juice, sugar, vinegar, salt, pepper, paprika, and Worcestershire sauce.
- Taste and adjust seasoning.
5. Cook the Stuffed Cabbage
Option 1: Oven Method
- Preheat oven to 350°F (175°C).
- Place cabbage rolls seam-side down in a 9×13-inch baking dish.
- Pour sauce over the rolls.
- Cover with foil and bake for 1.5–2 hours, until meat is cooked and cabbage is tender.
Option 2: Stovetop Method
- Place cabbage rolls in a large skillet or pot, seam-side down.
- Pour sauce over them.
- Cover and simmer on low heat for 1–1.5 hours.
6. Serve
- Spoon sauce over the rolls when serving.
- Optional garnish: fresh parsley or dill.
💡 Tips:
- Leftovers taste even better the next day after the flavors meld.
- You can substitute rice with quinoa or cauliflower rice for a lighter version.
- Add a bit of smoked paprika or cayenne for a subtle kick.
If you want, I can also give a shortcut version that uses cabbage leaves shredded instead of whole leaves, which is faster but just as tasty.
Do you want me to provide that version too?
