Ingredients (serves ~4–6)
For the rolls
1 large green cabbage
1 lb (450 g) ground meat (beef, pork, or a mix)
1 cup cooked rice (white or brown)
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
1 tsp paprika
1/2 tsp salt + 1/2 tsp black pepper
1 tbsp olive oil (optional)
For the sauce
2 cups tomato sauce (or crushed tomatoes)
1 tbsp tomato paste (optional, for richness)
1 tsp sugar or honey (balances acidity)
1/2 tsp dried oregano or thyme
Salt & pepper to taste
1/2 cup water or broth
How to Make It
Soften the cabbage leaves
Bring a big pot of salted water to a boil. Carefully peel off whole leaves and boil 2–3 minutes until flexible. Drain and cool.
Tip: If the core is stubborn, cut it out first—leaves come off easier.
Mix the filling
In a bowl, combine meat, cooked rice, onion, garlic, egg, paprika, salt, pepper, and olive oil. Mix gently (don’t overwork or it gets dense).
Roll ’em up
Lay a leaf flat, trim the thick rib if needed. Add ~2–3 tbsp filling near the base, fold in sides, roll snugly like a burrito.
Make the sauce
Stir tomato sauce, paste, sugar, herbs, salt, pepper, and water/broth.
Bake
Spread a little sauce in a baking dish. Arrange rolls seam-side down. Pour remaining sauce over the top.
Cover with foil and bake at 350°F / 175°C for 60–75 minutes until tender and bubbly.
Rest & serve
Let them sit 10 minutes so they set up. Spoon extra sauce over each roll.
Easy Swaps & Add-Ons
Vegetarian: Swap meat for sautéed mushrooms + lentils or chickpeas.
Low-carb: Use cauliflower rice instead of regular rice.
Extra cozy: Add a dollop of sour cream or yogurt on top.
Spicy: Pinch of chili flakes in the filling or sauce.
Make-Ahead & Storage
Make ahead: Assemble, cover, and refrigerate up to 24 hours before baking.
Freeze: Freeze baked rolls (with sauce) up to 3 months. Reheat covered at 325°F / 165°C until hot.
Want me to tailor this to what you’ve got in your fridge (chicken, turkey, no eggs, etc.)?
