Description
Old-Fashioned Stuffed Cabbage Rolls feature tender cabbage leaves wrapped around a savory mixture of ground beef, pork, rice, and spices, baked in a flavorful tomato sauce until perfectly cooked and comforting. This traditional Eastern European dish is hearty and satisfying, perfect as a main course for family dinners.
Ingredients
For the Cabbage Rolls
- 1 large head green cabbage
- 1 pound ground beef
- ½ pound ground pork
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
For the Sauce
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare cabbage leaves: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Boil for 5–8 minutes until softened. Peel off the softened outer leaves and set aside. Repeat as needed until you have 12 large, whole leaves ready for stuffing.
- Make the filling: In a large bowl, combine ground beef, ground pork, cooked white rice, finely chopped onion, minced garlic, egg, salt, black pepper, and paprika. Mix thoroughly until all ingredients are well incorporated.
- Assemble the cabbage rolls: Place about ¼ cup of the meat and rice filling in the center of each cabbage leaf. Fold in the sides and roll up tightly from the bottom to secure the filling inside the leaf.
- Prepare the sauce: In a separate bowl, mix together crushed tomatoes, tomato paste, brown sugar, red wine vinegar, salt, and black pepper until fully blended.
- Arrange and bake: Pour a thin layer of sauce into the bottom of a large baking dish. Arrange the stuffed cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the rolls to cover them completely. Cover the dish tightly with foil.
- Bake: Place the baking dish in a preheated oven at 350°F (175°C) and bake for 1 hour to 1 hour 15 minutes, or until the rolls are cooked through and tender.
- Rest and serve: Remove from oven and let the cabbage rolls cool for 10 minutes before serving to allow flavors to meld and for easier handling.
Notes
- For a lighter option, use ground turkey instead of beef and pork.
- These cabbage rolls can also be cooked in a slow cooker on low for 6–7 hours.
- The rolls freeze well and often taste better the next day as the flavors deepen.
