Classic Stuffed Cabbage Rolls

Classic Stuffed Cabbage Rolls

Ingredients

Cabbage

• 1 large green cabbage

Filling

• 1 lb ground beef (or beef + pork mix)

• ½ cup cooked rice (white or brown)

• 1 small onion, finely chopped

• 1 egg

• 2 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• Optional: parsley or dill

Sauce

• 1 can (15 oz) tomato sauce

• 1 can (14.5 oz) diced tomatoes (optional but great)

• 1 tablespoon tomato paste

• 1–2 tablespoons brown sugar (to taste)

• 1 tablespoon lemon juice or vinegar

• Salt & pepper to taste

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Instructions

1. Prep the cabbage

   • Bring a large pot of salted water to a boil.

   • Carefully remove the core from the cabbage.

   • Boil whole cabbage 8–10 minutes, peeling off softened leaves as they loosen.

   • Let leaves cool. Trim thick ribs so they roll easily.

2. Make the filling

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

   • Don’t overmix — just until combined.

3. Assemble the rolls

   • Place about ⅓ cup filling near the bottom of each leaf.

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

   • Set seam-side down.

4. Make the sauce

   • Mix tomato sauce, diced tomatoes, tomato paste, sugar, lemon juice, salt, and pepper.

5. Layer & bake

   • Spread a little sauce in the bottom of a large baking dish or Dutch oven.

   • Arrange cabbage rolls snugly in rows.

   • Pour remaining sauce over the top.

6. Bake

   • Cover tightly with foil or lid.

   • Bake at 350°F (175°C) for 1½ hours, until tender and bubbly.

7. Rest & serve

   • Let sit 10 minutes before serving.

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Serving Ideas

• Sour cream on top (non-negotiable 😉)

• Crusty bread or rye

• Mashed potatoes or buttered noodles

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Variations

• Polish-style: Add sauerkraut between layers

• Hungarian-style: Use more paprika and smoked paprika

• Lazy cabbage rolls: Chop cabbage and layer like a casserole

• Slow cooker: 6–8 hours on low

If you want a grandma-style sweet-and-sour version, Eastern European twist, or a weeknight shortcut, I’ve got you covered.