Ohhh yes — classic comfort food. 🥬✨
Here’s a traditional, hearty Stuffed Cabbage Rolls recipe (the kind that tastes even better the next day).
Classic Stuffed Cabbage Rolls
🛒 Ingredients
For the cabbage:
- 1 large green cabbage
- Salted water for boiling
For the filling:
- 1 pound ground beef (or beef/pork mix)
- ½ pound ground pork (optional but flavorful)
- 1 cup cooked white rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 egg
- 2 tbsp chopped fresh parsley (or 1 tsp dried)
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
For the sauce:
- 1 (28-oz) can crushed tomatoes
- 1 (15-oz) can tomato sauce
- 2 tbsp tomato paste
- 1–2 tbsp brown sugar (balances acidity)
- 1 tbsp lemon juice or apple cider vinegar
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
🔪 Instructions
1️⃣ Prepare the Cabbage
- Bring a large pot of salted water to a boil.
- Remove the core from the cabbage.
- Carefully place the whole cabbage in boiling water.
- As outer leaves soften (2–3 minutes), gently peel them off.
- Set leaves aside to cool.
- Trim the thick vein at the base of each leaf so it rolls easily.
2️⃣ Make the Filling
In a large bowl, combine:
- Ground meat
- Cooked rice
- Onion & garlic
- Egg
- Seasonings
Mix gently (don’t overwork it).
3️⃣ Assemble the Rolls
- Place about ⅓–½ cup filling near the stem end of a cabbage leaf.
- Fold sides inward.
- Roll tightly like a burrito.
- Repeat with remaining leaves and filling.
4️⃣ Make the Sauce
In a bowl, mix:
- Crushed tomatoes
- Tomato sauce
- Tomato paste
- Brown sugar
- Lemon juice
- Salt & pepper
5️⃣ Bake
- Spread a thin layer of sauce on the bottom of a large baking dish or Dutch oven.
- Arrange cabbage rolls seam-side down.
- Pour remaining sauce over top.
- Cover tightly with foil or lid.
Bake at 350°F (175°C) for 1½ to 2 hours.
🧡 Tips for Extra Flavor
- Brown the meat mixture lightly before stuffing for deeper flavor.
- Add a little bacon fat to the sauce for a Southern twist.
- Let rest 15–20 minutes before serving — they firm up beautifully.
If you’d like, I can also give you:
- A slow cooker version
- An Old-World Polish style
- A low-carb (no rice) version
- Or the sweet-and-sour style like grandma used to make** ❤️
