🥬 Eat Stuffed Cabbage Rolls
Description
Stuffed cabbage rolls are a heartwarming classic made by wrapping seasoned ground meat and rice in tender cabbage leaves, then simmering them in a rich tomato sauce. Each bite combines juicy, flavorful filling with a hint of tang from the sauce—perfect for cozy family dinners or meal prepping. This traditional dish is common in Eastern European cuisine but loved around the world for its hearty simplicity and comfort.
🍽️ Ingredients
For the cabbage rolls:
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1 large head of green cabbage
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1 lb (450 g) ground beef (or mix beef and pork)
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1 cup cooked rice
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 egg, beaten
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika
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1 tbsp parsley, chopped
For the tomato sauce:
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2 tbsp olive oil or butter
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1 small onion, finely diced
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2 cloves garlic, minced
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1 can (15 oz / 425 g) crushed tomatoes
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1 tbsp tomato paste
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1 tsp sugar
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1 tsp salt
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½ tsp dried thyme or oregano
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1 cup beef or vegetable broth
👩🍳 Instructions
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Prepare the cabbage:
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Bring a large pot of water to a boil.
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Carefully remove the core of the cabbage and place the whole head into boiling water for about 5–7 minutes, or until the outer leaves become tender and pliable.
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Gently remove the leaves and let them cool slightly.
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Make the filling:
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In a large bowl, combine ground beef, cooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and parsley. Mix until evenly combined.
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Assemble the rolls:
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Trim the thick vein from each cabbage leaf.
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Place about 2 tablespoons of filling in the center of each leaf.
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Fold the sides over the filling and roll up tightly.
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Prepare the sauce:
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In a saucepan, heat olive oil over medium heat. Add onion and garlic; sauté until fragrant.
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Stir in crushed tomatoes, tomato paste, sugar, salt, and herbs. Simmer for 10 minutes. Add broth and mix well.
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Cook the rolls:
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Layer some sauce at the bottom of a large pot or baking dish.
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Arrange stuffed rolls seam-side down, then pour remaining sauce over the top.
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Cover and simmer on low heat for 1 hour (or bake at 350°F / 175°C for 1½ hours).
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Serve:
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Spoon extra sauce over each roll when serving.
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Garnish with fresh parsley or a dollop of sour cream if desired.
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📝 Notes
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For softer leaves, freeze the cabbage overnight and thaw—it softens naturally without boiling.
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You can use quinoa instead of rice for a healthier option.
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The dish tastes even better the next day after the flavors meld together.
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Use lean meat to reduce excess grease in the sauce.
💡 Tips
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Add a dash of Worcestershire sauce or vinegar to the tomato sauce for extra tang.
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If baking, cover with foil to prevent drying.
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To make it vegetarian, substitute the meat with lentils or chopped mushrooms.
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Serve with mashed potatoes or bread for a complete meal.
Servings
Makes 6–8 stuffed cabbage rolls (serves about 4 people).
⚖️ Nutritional Information (per serving)
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Calories: 320 kcal
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Protein: 22 g
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Fat: 14 g
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Carbohydrates: 25 g
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Fiber: 4 g
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Sugars: 8 g
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Sodium: 720 mg
(Values may vary based on ingredients used.)
🌿 Benefits
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High in protein and fiber, keeping you full longer.
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Cabbage is rich in vitamin C and antioxidants, supporting immune health.
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Rice and meat make a balanced combo of carbs and protein.
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Comforting and hearty—perfect for family dinners or meal prep.
❓ Q&A
Q: Can I freeze stuffed cabbage rolls?
A: Yes! Once cooked and cooled, freeze them with sauce in airtight containers for up to 3 months. Reheat in the oven or microwave.
Q: Can I use red cabbage instead of green?
A: You can, but green cabbage is softer and easier to roll once boiled.
Q: What meat works best?
A: A mix of ground beef and pork gives the richest flavor, but turkey or chicken works for a lighter version.
Q: Can I make it in a slow cooker?
A: Absolutely. Layer rolls and sauce in the crockpot and cook on low for 6–7 hours or high for 3–4 hours.
Q: How do I keep the rolls from falling apart?
A: Don’t overfill, and make sure to roll tightly with the seam side down in the pan.