Description
Homemade Cabbage Rolls are a comforting and hearty dish made with tender cabbage leaves stuffed with a flavorful mixture of ground meat, rice, and seasonings. These rolls are simmered in a rich tomato-based sauce, allowing the flavors to meld beautifully.
Ingredients
Scale
- 1 large head of cabbage
- 1 lb (450g) ground beef or pork (or a mix)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (optional)
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes
- 1 cup chicken or vegetable broth
- 1 tbsp olive oil
Instructions
- Prepare the Cabbage
- Bring a large pot of water to a boil.
- Carefully remove the core from the cabbage and place the head into the boiling water. Boil for 2–3 minutes or until the leaves are pliable. Peel off the outer leaves gently and repeat until all usable leaves are removed. Set aside.
- Make the Filling
- In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix until well combined.
- Assemble the Rolls
- Place 2–3 tablespoons of filling onto the center of each cabbage leaf. Fold the sides over and roll tightly, tucking in the ends.
- Prepare the Sauce
- In a large pot or deep baking dish, heat olive oil over medium heat. Add diced tomatoes, tomato sauce, and broth. Simmer for 5 minutes.
- Cook the Rolls
- Arrange cabbage rolls seam-side down in the pot or dish with the sauce. Spoon sauce over the top. Cover and simmer on low heat for 1–1.5 hours, or bake at 350°F (175°C) for 1.5 hours.
- Serve
- Let the rolls cool slightly before serving. Serve with a dollop of sour cream, if desired.
Notes
- For a vegetarian option, replace meat with a mix of cooked lentils and mushrooms.
- You can freeze uncooked cabbage rolls for up to 3 months. Defrost in the fridge overnight before cooking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes