Stuffed cabbage rolls are such a comforting, hearty meal! They’re made with cabbage leaves stuffed with a savory filling of meat, rice, and seasonings, then simmered in a flavorful tomato sauce. It’s a classic dish in many cultures, from Eastern European to Middle Eastern to Jewish cuisine. Here’s a basic recipe to make delicious Stuffed Cabbage Rolls:
Ingredients:
For the Rolls:
- 1 medium head of cabbage (about 12 large leaves)
- 1 lb ground beef (you can use pork or turkey too)
- 1/2 cup cooked rice (you can use white, brown, or even quinoa)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg (to bind everything together)
For the Tomato Sauce:
- 1 can (15 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 2 tablespoons brown sugar (for sweetness)
- 1 tablespoon vinegar (apple cider vinegar or white vinegar)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano (optional)
- 1 teaspoon garlic powder (optional)
- 1/2 cup water or broth (adjust to desired sauce consistency)
Instructions:
1. Prep the cabbage:
- Bring a large pot of water to a boil. Carefully remove the outer leaves from the cabbage, cutting the core out of the head so you can peel the leaves easily.
- Place the cabbage leaves in the boiling water and blanch them for about 2-3 minutes, or until they are soft and pliable. Remove the leaves and set them aside to cool.
- Once cool enough to handle, trim the thick vein from the base of each cabbage leaf so they roll up easily.
2. Make the filling:
- In a large bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, thyme, paprika, salt, pepper, and the egg. Mix well until everything is evenly combined.
3. Form the cabbage rolls:
- Take a cabbage leaf, place a heaping spoonful of the meat mixture near the stem, and then fold in the sides of the leaf. Roll it up tightly from the bottom to the top, securing the filling inside.
- Repeat with the remaining cabbage leaves and filling.
4. Prepare the tomato sauce:
- In a separate bowl or large saucepan, mix together the crushed tomatoes, tomato paste, brown sugar, vinegar, salt, pepper, oregano, garlic powder, and water (or broth). Stir until smooth.
5. Assemble the dish:
- In a large pot or Dutch oven, spread a thin layer of the tomato sauce on the bottom.
- Place the cabbage rolls seam side down in the pot, packing them closely together so they don’t unravel during cooking. If you have leftover filling, you can spoon it on top or between the rolls.
- Pour the remaining tomato sauce over the cabbage rolls, covering them completely. If necessary, add a little more water or broth to ensure the rolls are submerged.
6. Simmer:
- Cover the pot and bring the sauce to a gentle simmer over medium heat.
- Let the cabbage rolls cook for 1.5 to 2 hours, stirring occasionally and making sure the rolls stay covered with sauce. You want them to cook until the cabbage is very tender and the flavors meld together. If the sauce reduces too much, you can add a little more water or broth as it simmers.
7. Serve:
- Serve the cabbage rolls hot, spooning extra sauce over the top. They’re delicious with a side of mashed potatoes, crusty bread, or even a fresh salad.
Tips:
- Make ahead: Stuffed cabbage rolls are even better the next day, so they’re great for meal prep! You can store them in the fridge for up to 3 days or freeze them for up to 3 months.
- Add-ins: Some recipes add bacon, mushrooms, or sauerkraut to the filling or sauce for extra flavor. You can experiment with those if you like!
- Vegan version: You can make a vegan version by substituting the meat with lentils or a mixture of mushrooms and rice. Use vegetable broth and skip the egg.
Stuffed cabbage rolls are a little time-consuming, but they’re totally worth the effort. Plus, they make great leftovers! What do you think—ready to give them a try, or are you more into a different type of stuffed dish?
