Stuffed Cabbage Rolls in Tomato Sauce

🥬 Ingredients

For the cabbage rolls:

  • 1 large head of green cabbage

  • 1 lb (450g) ground beef (or half beef, half pork)

  • 1 cup cooked rice

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 egg

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp paprika (optional)

For the tomato sauce:

  • 2 tbsp olive oil or butter

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 cups tomato sauce (or crushed tomatoes)

  • 1 tbsp tomato paste

  • 1 cup beef or chicken broth

  • 1 tsp sugar

  • Salt and pepper to taste

  • Fresh parsley for garnish

🍳 Instructions

  1. Prepare the cabbage:

    • Bring a large pot of water to a boil.

    • Carefully remove the core of the cabbage.

    • Place the whole cabbage into the boiling water for 2–3 minutes.

    • Peel off softened leaves one by one, returning the head to the pot as needed.

    • Set aside about 10–12 large leaves.

  2. Make the filling:

    • In a large bowl, mix together the ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, and paprika.

    • Combine until evenly mixed.

  3. Assemble the rolls:

    • Lay one cabbage leaf flat, place 2–3 tablespoons of filling in the center.

    • Fold the sides over the filling, then roll up tightly like a burrito.

    • Repeat with remaining leaves and filling.

  4. Prepare the sauce:

    • In a saucepan, heat olive oil or butter.

    • SautĂ© onion and garlic until fragrant.

    • Add tomato sauce, tomato paste, broth, sugar, salt, and pepper.

    • Simmer for 10 minutes to blend flavors.

  5. Bake the rolls:

    • Spread a little sauce on the bottom of a baking dish.

    • Arrange the cabbage rolls seam-side down.

    • Pour remaining sauce over the top.

    • Cover with foil and bake at 375°F (190°C) for 60–75 minutes.

  6. Serve:

    • Garnish with chopped parsley.

    • Serve warm with mashed potatoes or crusty bread.

❤️ Tips

  • You can add shredded carrots to the sauce for extra flavor.

  • For a richer taste, use half ground pork and half beef.

  • Leftovers taste even better the next day!