Stuffed Cabbage Rolls Recipe

Stuffed cabbage rolls are a classic comfort food dish featuring tender cabbage leaves wrapped around a savory filling of meat, rice, and seasonings, then simmered in a flavorful tomato sauce. This recipe is perfect for a hearty and satisfying meal.

Ingredients

For the Cabbage Rolls:

• 1 large head of green cabbage
• 1 lb ground beef (or a mix of beef and pork)
• 1/2 cup uncooked rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried dill (optional)
• 1/2 teaspoon paprika

For the Sauce:

• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 1 tablespoon red wine vinegar (optional)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Prepare the Cabbage Leaves:

a. Boil the Cabbage:

• Bring a large pot of water to a boil. Carefully remove the core from the cabbage.
• Place the whole head of cabbage into the boiling water and cook for about 5-8 minutes. As the outer leaves become tender, remove them with tongs and set aside. Continue until you have about 12-14 large leaves.

b. Cool and Trim:

• Allow the cabbage leaves to cool. Using a knife, trim the thick part of the center vein from each leaf to make them easier to roll.

2. Prepare the Filling:

a. Cook the Rice:

• Cook the rice according to package instructions, then set aside to cool slightly.

b. Mix the Filling:

• In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, beaten egg, salt, pepper, dill (if using), and paprika. Mix until well combined.

3. Make the Sauce:

a. Sauté Onion and Garlic:

• In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

b. Add Tomatoes and Seasonings:

• Stir in the crushed tomatoes, tomato sauce, brown sugar, red wine vinegar (if using), dried basil, dried oregano, salt, and pepper. Bring to a simmer and let cook for 10 minutes.

4. Assemble the Cabbage Rolls:

a. Fill and Roll:

• Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Fold the sides over the filling and roll up tightly, starting from the stem end.

b. Layer in a Pot:

• Spread a thin layer of the tomato sauce on the bottom of a large pot or Dutch oven. Place the cabbage rolls seam-side down in the pot. Pour the remaining sauce over the rolls, ensuring they are well covered.

5. Cook the Cabbage Rolls:

a. Simmer:

• Bring the sauce to a gentle simmer. Cover and cook on low heat for 1.5 to 2 hours, until the cabbage is tender and the meat is cooked through.

6. Serve:

a. Plate and Enjoy:

• Carefully remove the cabbage rolls from the pot and place them on a serving platter. Spoon some of the sauce over the top. Serve hot with a side of mashed potatoes or crusty bread.

Tips for Perfect Stuffed Cabbage Rolls

1. Cabbage Leaves: Use large, tender leaves for easy rolling. If the leaves are too stiff, boil them for a few more minutes.
2. Filling: Mix the filling thoroughly but avoid overworking it to keep the meat tender.
3. Sauce: Adjust the sweetness and acidity of the sauce to your taste by adding more or less sugar and vinegar.
4. Cooking: Ensure the cabbage rolls are well-covered with sauce during cooking to prevent them from drying out.
5. Make-Ahead: These cabbage rolls can be made ahead and stored in the refrigerator for up to 2 days before cooking. They also freeze well; just thaw and reheat before serving.

Enjoy your hearty and delicious stuffed cabbage rolls as a comforting and flavorful meal!