Absolutely! Here’s a classic Stuffed Cabbage Rolls recipe—comforting, savory, and perfect for a family meal.
Ingredients (makes ~8–10 rolls)
For the Rolls:
- 1 large head of cabbage
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
For the Sauce:
- 1 can (15 oz / 425 g) tomato sauce
- 1 can (14 oz / 400 g) diced tomatoes
- 2 tbsp brown sugar (optional, balances acidity)
- 2 tsp lemon juice or 1 tbsp vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme or dill (optional)
Instructions
1. Prep the Cabbage
- Bring a large pot of water to boil.
- Remove core from cabbage. Carefully separate leaves.
- Blanch leaves in boiling water 2–3 minutes until pliable. Drain and cool.
2. Make the Filling
- In a bowl, mix ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika.
- Mix until evenly combined.
3. Roll the Cabbage
- Place 2–3 tbsp of filling on the bottom of each cabbage leaf.
- Fold sides over the filling, then roll tightly from the bottom.
4. Make the Sauce
- In a bowl, combine tomato sauce, diced tomatoes, sugar, lemon juice, salt, pepper, and herbs.
5. Assemble
- Spread a little sauce on the bottom of a large baking dish.
- Place rolls seam-side down in the dish.
- Pour remaining sauce over rolls.
6. Bake
- Cover with foil. Bake at 350°F (175°C) for 1–1.5 hours.
- Optional: uncover last 15 minutes to lightly brown tops.
7. Serve
- Serve hot, spooning extra sauce over the rolls.
- Pairs well with mashed potatoes or crusty bread.
💡 Tips:
- You can add ground pork or turkey for a different flavor.
- For a tangier version, use sour cream as a topping when serving.
- Leftovers taste even better the next day—flavors meld beautifully.
If you want, I can also give a Crockpot version of stuffed cabbage rolls—super easy, no need to pre-blanch leaves.
Do you want me to provide that version too?
