Classic Savory Stuffed Cabbage Rolls

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🍲 Recipe: Classic Savory Stuffed Cabbage Rolls

  • Prep time: 45 minutes

  • Cook time: 2 hours

  • Servings: 6-8 (makes about 14–16 rolls)

Ingredients

The Cabbage & Meat:

  • 1 large head of Green Cabbage

  • 1 lb Ground Beef (80/20 mix is best for moisture)

  • ½ lb Ground Pork

  • 1 ½ cups Cooked Rice (white or jasmine)

  • 1 large Onion, finely minced

  • 2 cloves Garlic, minced

  • 1 large Egg

  • 1 tsp Salt and ½ tsp Black Pepper

  • 1 tsp Smoked Paprika

The Sauce:

  • 2 cans (15 oz each) Tomato Sauce

  • 2 tbsp Brown Sugar (to balance the acidity)

  • 2 tbsp Apple Cider Vinegar or Lemon Juice

  • ½ cup Beef Broth (if needed to thin)

Instructions

  1. Prep the Cabbage: Bring a large pot of salted water to a boil. Remove the core of the cabbage with a sharp knife. Submerge the whole head in boiling water for 3–5 minutes until the outer leaves soften. Peel them off one by one as they become pliable.

  2. Trim the Leaves: Once cooled, use a paring knife to shave down the thick center vein of each leaf so it’s flat and easy to roll.

  3. Mix the Filling: In a large bowl, combine ground beef, pork, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix gently with your hands—don’t overwork it, or the meat will get tough!

  4. Roll it Up: Place about 3 tablespoons of the meat mixture at the stem end of a leaf. Fold in the sides and roll tightly toward the top.

  5. Layer and Simmer: In a small bowl, whisk the tomato sauce, sugar, and vinegar. Spread a thin layer of sauce at the bottom of a heavy pot or Dutch oven. Arrange rolls seam-side down in layers.

  6. Cook: Pour the remaining sauce over the top. Cover and simmer on low heat for 90 minutes to 2 hours until the cabbage is buttery soft and the meat is fully cooked.

💡 Pro Tips & Notes

  • The Freezer Trick: If you hate boiling cabbage, freeze the whole head 2 days before you need it. Let it thaw completely; the cell walls break down, making the leaves perfectly limp and ready to roll without boiling!

  • Rice Tip: Always use pre-cooked or par-boiled rice. If you use raw rice, it will soak up all the juices from the meat, leaving the rolls dry.

  • Extra Cabbage: Chop up any leftover cabbage and tuck it into the gaps between the rolls in the pot for extra texture.

📊 Nutritional Info (Per 2-Roll Serving)

Calories Protein Total Fat Carbs Fiber
340 kcal 22g 16g 28g 4g

✨ Benefits of This Dish

  • Gut Health: Cabbage is a powerhouse of Vitamin K and Vitamin C, plus it provides excellent dietary fiber.

  • Balanced Meal: You get a perfect ratio of protein, complex carbs (rice), and vegetables in one self-contained package.

  • Meal Prep King: These freeze beautifully. You can make a double batch and have a gourmet dinner ready in minutes weeks later.

❓ Common Q&A

Q: Can I make this in a Slow Cooker?

A: Absolutely. Layer them exactly the same way and cook on Low for 7–8 hours or High for 4 hours.

Q: My sauce is too sour, how do I fix it?

A: Add an extra tablespoon of brown sugar or a splash of heavy cream at the end to mellow out the acidity.

Q: Can I use ground turkey instead?

A: Yes, but since turkey is leaner, I recommend adding a tablespoon of olive oil to the meat mixture to prevent it from becoming dry.

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