🥬 Stuffed Cabbage Rolls (Serves ~4)
Ingredients
For the rolls
1 large head of cabbage
450 g (1 lb) ground meat (beef, pork, or mix)
1 egg
½ cup cooked rice
½ small onion, finely chopped
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp paprika (optional)
For the sauce
2 cups tomato sauce
½ cup water or broth
1 tbsp oil
Pinch of sugar (optional, balances acidity)
Steps
Soften the cabbage
Bring a big pot of water to a boil.
Carefully drop the whole cabbage in for 5–7 minutes until the leaves soften.
Peel off leaves and set aside.
Mix the filling
In a bowl, combine meat, egg, rice, onion, garlic, salt, pepper, paprika.
Don’t overmix—just until combined.
Roll them up
Place 2–3 tbsp filling on each leaf.
Fold sides in, then roll tightly like a burrito.
Make the sauce
Mix tomato sauce, water/broth, oil, and sugar.
Cook
Lay rolls seam-side down in a pot or baking dish.
Pour sauce over them.
Stovetop: Simmer covered for 45–60 min on low.
Oven: Cover and bake at 180°C / 350°F for ~1 hour.
🔥 Pro Tips
If cabbage leaves are thick, shave the hard vein with a knife so they roll easier.
Add herbs like parsley or dill if you want extra flavor.
Leftovers taste even better the next day 👀
🌱 Easy swaps
No meat? Use mushrooms + rice + beans.
Low carb? Swap rice for grated zucchini or cauliflower rice.
Spicy? Add chili flakes to the sauce.
Eat or pass? 😏
Want a crispy baked version, air fryer version, or cheesy twist next?
