Oh yes — stuffed cabbage rolls are hearty, comforting, and surprisingly simple! Here’s a classic version you can make at home:
🥬 Stuffed Cabbage Rolls
Ingredients (serves 4–6)
For the filling:
- 1 lb (450g) ground beef or turkey
- ½ cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
For the cabbage rolls:
- 1 large head of cabbage
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1 cup water or broth
- 1–2 tsp sugar (optional, balances acidity)
- Salt and pepper to taste
Instructions
- Prepare the cabbage
- Remove the core.
- Boil the whole head for 5–7 minutes to soften leaves.
- Carefully peel off 12–14 large leaves.
- Make the filling
- In a bowl, mix ground meat, rice, onion, garlic, egg, and seasonings until combined.
- Stuff the leaves
- Place 2–3 tbsp filling in the center of each leaf.
- Fold sides in, then roll from stem end to top.
- Assemble in a pot
- Layer cabbage rolls seam-side down in a large pot.
- Pour tomato sauce over rolls.
- Add water/broth and sugar if using.
- Season with salt and pepper.
- Cook
- Stovetop: Simmer gently for 45–60 min, covered.
- Oven: Bake at 350°F (175°C) for 50–60 min, covered.
- Serve
- Spoon sauce over the rolls.
- Optional: garnish with fresh parsley or a dollop of sour cream.
Tips & Variations
- Add carrots or bell pepper finely chopped into the filling for extra veggies.
- Use cauliflower rice for a lower-carb option.
- Freeze leftovers — they reheat beautifully.
If you want, I can also give you a slow cooker version that’s “dump-and-go,” perfect if you want it ready by dinner with minimal prep.
Do you want me to do that?
