Classic Stuffed Cabbage Rolls

Classic Stuffed Cabbage Rolls

Ingredients

For the cabbage

• 1 large green cabbage

• Water + salt (for boiling)

For the filling

• 1 lb ground meat (beef, pork, or chicken)

• ½ cup uncooked rice

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• ½ tsp cumin or allspice (optional)

For the sauce

• 2 cups tomato sauce (or crushed tomatoes)

• 1 tbsp tomato paste

• 1 tbsp oil

• Salt to taste

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Instructions

1. Soften the cabbage

   • Remove core from cabbage.

   • Boil whole cabbage in salted water for 8–10 minutes.

   • Peel off softened leaves and set aside.

2. Make the filling

   • In a bowl, mix meat, rice, onion, garlic, salt, pepper, paprika, and spices.

3. Roll

   • Place 2–3 tbsp filling at the base of each leaf.

   • Fold sides in and roll tightly (like a burrito).

4. Layer & sauce

   • Spread a little sauce in the pot.

   • Arrange rolls seam-side down.

   • Pour remaining sauce over the top.

5. Cook

   • Cover and simmer on low 60–75 minutes
     (or bake at 180°C / 350°F for 1 hour)

6. Rest & serve

   • Let rest 10 minutes before serving.

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Tips for Perfect Rolls

• No tearing: cut thick leaf veins flat

• Extra tender: add ½ cup water or broth to sauce

• Smoky flavor: add smoked paprika

• Prevent burning: line pot bottom with extra cabbage leaves

Variations

• Middle Eastern style: add cinnamon + allspice

• European style: add dill + sour cream on top

• Vegetarian: rice + lentils + mushrooms

• Low-carb: cauliflower rice filling

Serve with yogurt or sour cream and crusty bread—pure comfort 🥰
Want a pressure cooker, oven-only, or grape-leaf-style version?