Here’s a classic Cabbage Roll recipe — tender cabbage leaves stuffed with savory meat and rice, then baked in a rich tomato sauce 🥬🍚🥩
Cabbage Rolls
Ingredients
For the Filling:
- 1 lb ground beef (or a mix of beef and pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional)
For the Rolls:
- 1 large head of cabbage
- 2 cups tomato sauce (or crushed tomatoes)
- 1 teaspoon paprika (optional)
- 1 tablespoon olive oil
- 1 teaspoon sugar (optional, to balance acidity)
Instructions
- Prepare the cabbage
- Bring a large pot of water to boil.
- Carefully remove leaves from cabbage head.
- Boil leaves 2–3 minutes until pliable. Drain and cool.
- Make the filling
- In a bowl, mix ground meat, cooked rice, onion, egg, salt, pepper, and garlic powder.
- Assemble the rolls
- Place 2–3 tablespoons of filling onto the center of a cabbage leaf.
- Fold in sides and roll tightly.
- Prepare the baking dish
- Lightly grease a baking dish with olive oil.
- Spread a little tomato sauce on the bottom.
- Place cabbage rolls seam-side down in the dish.
- Pour remaining tomato sauce over rolls. Sprinkle paprika on top if desired.
- Bake
- Cover with foil and bake 350°F (175°C) for 45–60 minutes, until meat is cooked through.
- Serve
- Serve hot, optionally with a dollop of sour cream.
Tips
- For extra flavor, sauté onions and garlic before mixing with meat.
- You can add herbs like parsley, dill, or thyme to the filling.
- Leftovers taste even better the next day after flavors meld.
I can also give you a slow cooker cabbage roll version or a cabbage roll casserole version if you want an easier method.
Do you want me to give the easier casserole version too?
