Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

A comforting, hearty dish made with tender cabbage leaves wrapped around a savory meat-and-rice filling and simmered in tomato sauce.

Ingredients

• 1 large green cabbage

• 500 g ground beef or lamb

• ½ cup uncooked rice, rinsed

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 egg

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• ½ teaspoon dried oregano

• 2 cups tomato sauce or crushed tomatoes

• 1 cup water or broth

• 1 tablespoon olive oil

Instructions

1. Prepare the cabbage: Bring a large pot of water to a boil. Remove the cabbage’s core and carefully place the whole cabbage in the water. As the leaves soften, peel them off one at a time. Set aside to cool.

2. Make the filling: Combine the ground meat, uncooked rice, onion, garlic, egg, salt, pepper, paprika, and oregano in a bowl. Mix until just combined.

3. Roll them: Place a cabbage leaf flat and put a small amount of filling near the base. Fold in the sides and roll tightly.

4. Prepare the pot: Spread a little tomato sauce across the bottom of a large pot or baking dish. Arrange the rolls seam-side down.

5. Add sauce: Pour the remaining tomato sauce and water or broth over the rolls.

6. Cook: Cover tightly and bake at 180°C (350°F) for about 75–90 minutes, or simmer gently on the stovetop for approximately 60–75 minutes.

7. Check doneness: The meat should be thoroughly cooked and the rice tender. Let the rolls rest for about 10 minutes before serving.

Tip: Don’t overfill the leaves—the rice expands as it cooks. Serve with plain yogurt, sour cream, or a fresh salad.