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Stuffed Cabbage Rolls

Stuffed cabbage rolls are a delicious and hearty dish made by wrapping seasoned meat and rice filling in tender cabbage leaves, then simmering them in a flavorful tomato sauce. They are perfect for family gatherings or meal prep, as they can be enjoyed over several days.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Eastern European
Servings 4 People
Calories 320 kcal

Equipment

  • 1 large pot
  • 1 stockpot or Dutch oven
  • 1 mixing bowl
  • 1 skillet
  • 1 wooden spoon or spatula
  • 1 cutting board
  • 1 knife
  • 1 set measuring cups and spoons

Ingredients
  

  • 1 large head green cabbage
  • 1 cup long-grain rice uncooked
  • 1 lb ground beef or turkey
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 large eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ cup fresh parsley chopped
  • 1 can crushed tomatoes (28 oz)
  • 2 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • 2 cups chicken or vegetable broth

Instructions
 

  • Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head and separate the leaves. Blanch the cabbage leaves in the boiling water for about 2-3 minutes until they are pliable. Remove from water and set aside to cool.
  • In a skillet, heat a small amount of oil over medium heat. Sauté the chopped onion and minced garlic until softened, about 5 minutes. Allow to cool slightly.
  • In a large mixing bowl, combine the ground beef, cooked rice, sautéed onion and garlic, eggs, salt, pepper, thyme, and parsley. Mix well until all the ingredients are combined.
  • Take a blanched cabbage leaf and place about 2-3 tablespoons of filling at the base of the leaf. Roll it up tightly, tucking in the sides as you go. Repeat with the remaining leaves and filling.
  • In a large Dutch oven or stockpot, combine the crushed tomatoes, tomato paste, sugar, and paprika. Add in the chicken or vegetable broth and stir to mix well. Bring to a simmer over medium heat.
  • Gently add the stuffed cabbage rolls to the pot, making sure they're mostly submerged in the sauce. Cover the pot with a lid and simmer on low heat for about 60 minutes, occasionally checking and basting the rolls with the sauce.
  • Once cooked, remove the rolls from the pot and serve warm, spooning additional sauce over the top if desired.

Notes

Leftover cabbage rolls can be refrigerated for up to 4 days or frozen for later use.
Feel free to customize the filling by using different meats or adding additional vegetables for extra nutrition.
Serve with crusty bread or a dollop of sour cream for an added touch!