🥬 Stuffed Cabbage Rolls (Simple & Delicious)
Ingredients
For the cabbage
1 large green cabbage
Water + 1 tsp salt (for boiling)
For the filling
1 lb (450 g) ground beef (or beef + pork)
1 egg
½ cup uncooked rice (or cooked, see tip)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp dried oregano or parsley
For the sauce
2 cups tomato sauce
2 tbsp tomato paste
1 cup water or broth
Salt & pepper to taste
Optional: pinch of sugar (cuts acidity)
Instructions
Soften the cabbage
Bring a large pot of salted water to a boil.
Cut the core out of the cabbage and boil whole for 5–8 minutes.
Peel off softened leaves and set aside.
Make the filling
In a bowl, mix ground meat, egg, rice, onion, garlic, and spices until combined.
Roll them up
Place 2–3 tbsp filling on each cabbage leaf.
Fold sides in and roll tightly (like a burrito).
Prepare the sauce
Mix tomato sauce, tomato paste, water, salt, pepper, and sugar.
Cook
Line the bottom of a pot or baking dish with extra cabbage leaves.
Add rolls seam-side down.
Pour sauce over the top.
Stovetop: Simmer covered 60–75 minutes
Oven: Bake at 180°C / 350°F for 1 hour (covered)
Rest & serve
Let sit 10 minutes before serving — flavor gets even better.
🔥 Tips
Use cooked rice if you want softer rolls (½ cup cooked).
Add a splash of lemon juice or vinegar for a slight tang.
These taste even better the next day 🤌
If you want a slow-cooker, oven-only, or Moroccan-style twist, just say the word!
