stuffed cabbage rolls

Stuffed Cabbage Rolls (Serves 4–6)

Ingredients

Cabbage

• 1 large green cabbage

• Water + 1 tbsp salt (for boiling)

Filling

• 600 g minced meat (beef, pork, or a mix)

• 1 cup cooked rice (about ½ cup uncooked)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 egg

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• ½ tsp dried thyme or dill (optional)

Sauce

• 2 tbsp oil or butter

• 1 onion, chopped

• 2 cups tomato sauce or crushed tomatoes

• 1 tbsp tomato paste

• 1 cup beef or vegetable stock

• Salt & pepper to taste

• 1 tsp sugar (optional, to balance acidity)

• Bay leaf (optional)

Instructions

1. Prepare the cabbage

   • Remove the core from the cabbage.

   • Boil whole cabbage in salted water for 5–8 minutes, peeling off softened leaves.

   • Let leaves cool. Trim thick veins for easy rolling.

2. Make the filling

   • In a large bowl, mix minced meat, cooked rice, onion, garlic, egg, salt, pepper, paprika, and herbs.

   • Mix gently—do not overwork.

3. Form the rolls

   • Place 2–3 tbsp filling on each cabbage leaf.

   • Fold sides inward and roll tightly.

   • Repeat until filling is used.

4. Prepare the sauce

   • Heat oil in a large pot or deep pan.

   • Sauté onion until soft.

   • Add tomato paste, tomato sauce, stock, bay leaf, salt, pepper, and sugar.

   • Simmer 5 minutes.

5. Cook the cabbage rolls

   • Arrange rolls seam-side down in the sauce.

   • Cover and simmer on low heat for 60–75 minutes, turning gently once if needed.

6. Rest & serve

   • Let rest 10 minutes before serving.

Serving Suggestions

• Serve with sour cream or yogurt

• Fresh bread or mashed potatoes on the side

• Even better the next day 🌿