Introduction:
Stuffed cabbage rolls are a comforting classic made with tender cabbage leaves filled with a flavorful meat and rice mixture, then simmered in a rich tomato sauce. This dish is hearty, homey, and perfect for cozy dinners or make-ahead meals.
Ingredients:
For the Rolls:
- 1 medium green cabbage
- 1 lb (450g) ground beef or a beef/pork mix
- 1/2 cup cooked rice
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 egg
- Salt and black pepper, to taste
For the Sauce:
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp sugar (optional, to balance acidity)
- 1/2 tsp dried oregano or thyme
- Salt and pepper, to taste
Instructions:
- Prepare Cabbage Leaves:
Bring a large pot of water to boil. Core the cabbage and place it in the pot. Boil gently and peel off leaves as they soften (about 8–10 large leaves). Set aside to cool. - Make Filling:
In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, and pepper. Mix until just combined. - Fill & Roll:
Place 2–3 tbsp of filling into each cabbage leaf. Fold the sides in and roll tightly like a burrito. - Make the Sauce:
In a saucepan, heat olive oil and sauté tomato paste briefly. Add tomato sauce, sugar, herbs, salt, and pepper. Simmer for 5 minutes. - Assemble & Cook:
Place a thin layer of sauce in a large pot or baking dish. Arrange rolls seam-side down. Cover with remaining sauce. - Simmer or Bake:
- Stovetop: Cover and simmer gently for 45–60 minutes.
- Oven: Cover tightly and bake at 175°C (350°F) for 1 hour.
- Serve:
Serve warm with extra sauce spooned over the top. Delicious with mashed potatoes or crusty bread.
Enjoy !
I love these….but when I make them they get a bit greasy from the hamburger…even if I use hamburg with little fat content….any suggestions??