Description
Delicious and comforting stuffed cabbage rolls filled with seasoned ground beef and rice, simmered in a rich tomato sauce infused with aromatic herbs. This hearty dish is perfect for a warming family meal and combines tender cabbage leaves wrapped around a flavorful meat mixture, slow-cooked to perfection.
Ingredients
Scale
For the Cabbage Rolls:
- 1 large head of green cabbage
- 1 lb ground beef
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 oz tomato paste
- 1 egg, lightly beaten
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
For the Sauce:
- 28 oz canned crushed tomatoes
- 1 cup beef or vegetable broth
- 1 tbsp sugar
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Core the cabbage and carefully separate the leaves. Blanch the leaves in the boiling water for 2–3 minutes until softened. Drain and let cool for easier handling.
- Make the Filling: In a mixing bowl, combine ground beef, cooked rice, finely chopped onion, minced garlic, tomato paste, lightly beaten egg, paprika, salt, and black pepper. Mix thoroughly until well combined.
- Stuff and Roll: Place 2–3 tablespoons of the meat filling onto the base of each cabbage leaf. Roll the leaf tightly around the filling, tucking in the sides as you go to form neat rolls. Repeat until all filling and leaves are used.
- Prepare the Sauce: In a saucepan, combine canned crushed tomatoes, beef or vegetable broth, sugar, dried oregano, dried thyme, salt, and black pepper. Simmer over medium heat for 5 minutes, stirring occasionally to meld the flavors.
- Assemble and Cook: Spread a thin layer of the tomato sauce in the bottom of a large pot or Dutch oven. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce over the rolls, fully covering them.
- Simmer: Cover the pot and cook on low heat for 45 minutes to 1 hour until the cabbage is tender and the flavors have combined beautifully.
- Serve: Once cooked, serve the stuffed cabbage rolls warm, accompanied by crusty bread or creamy mashed potatoes for a satisfying meal. Enjoy!
Notes
- Blanching the cabbage leaves softens them, making them easier to roll and preventing tearing.
- Use cooked rice to keep the filling moist and help bind the mixture.
- The egg acts as a binder to keep the filling intact while cooking.
- Simmer the rolls gently to allow flavors to develop without overcooking the cabbage.
- For a vegetarian option, substitute ground beef with cooked lentils or minced mushrooms.
- The sauce can be made a day ahead to enhance the flavors even more.
