Yesss—comfort food territory 🥬✨
Here’s a classic baked stuffed cabbage rolls in a creamy sauce recipe: cozy, tender, and perfect for the oven.
Baked Stuffed Cabbage Rolls in Creamy Sauce
Ingredients
For the cabbage rolls
- 1 large green cabbage
- 500 g (1 lb) ground meat (beef, pork, turkey, or a mix)
- ½ cup cooked rice (or cauliflower rice)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- Salt & pepper to taste
- ½ tsp paprika
- ½ tsp dried thyme or dill
For the creamy sauce
- 1 tbsp butter or olive oil
- 1 tbsp flour
- 1½ cups milk or light cream
- ½ cup sour cream or Greek yogurt
- 1–2 tbsp tomato paste (optional but traditional)
- Salt & pepper
- Pinch of nutmeg or paprika
Instructions
- Prepare the cabbage
- Bring a large pot of salted water to a boil.
- Remove the core from the cabbage and boil whole for 5–8 minutes, peeling off softened leaves as you go.
- Let leaves cool and trim thick veins.
- Make the filling
- In a bowl, mix ground meat, rice, onion, garlic, egg, spices, salt, and pepper.
- Stuff & roll
- Place 2–3 tbsp filling on each leaf.
- Fold sides in, roll tightly (like a burrito).
- Make the creamy sauce
- Melt butter in a saucepan.
- Whisk in flour and cook 1 minute.
- Slowly whisk in milk until smooth and thick.
- Stir in sour cream, tomato paste, seasoning.
- Assemble & bake
- Spread a little sauce in a baking dish.
- Arrange cabbage rolls seam-side down.
- Pour remaining sauce over the top.
- Cover with foil and bake at 180°C / 350°F for 45–60 minutes.
- Uncover last 10 minutes for light browning.
Pro tips
- 🥔 Add sliced potatoes under the rolls to soak up sauce
- 🌿 Fresh dill or parsley on top = game changer
- 🧀 Sprinkle a little cheese before the final 10 minutes if you want it richer
If you want, I can make this:
- Low-cal / high-protein
- Vegetarian
- Eastern European–style
- Slow cooker version
- Or turn it into a short food-post caption
Just tell me 😄
