Nothing quite warms the heart like a comforting plate of Stuffed Cabbage Rolls Recipe, a timeless dish that brings together soft cabbage leaves wrapped around a savory mixture of ground meats, rice, and spices, all baked in a rich tomato sauce. This recipe is a celebration of cozy flavors and satisfying textures, perfect for sharing with family or impressing guests with a homemade favorite that feels both rustic and refined. If you love dishes that combine tradition with hearty goodness, this Stuffed Cabbage Rolls Recipe is bound to become one of your go-to meals.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients for this Stuffed Cabbage Rolls Recipe is refreshingly simple, yet every item plays a vital role in building layers of flavor and texture. From the tender cabbage leaves that create a soft wrapper to the well-seasoned meat and rice filling, each component brings harmony to the dish’s classic taste and vibrant color.
- 1 large head green cabbage: Provides sturdy yet tender leaves that beautifully cradle the filling.
- 1 lb ground beef: Adds rich, familiar flavor and a hearty base for the filling.
- 1/2 lb ground pork: Contributes extra juiciness and a subtle sweetness to the meat mixture.
- 1 cup cooked white rice: Offers soft texture and helps bind the filling ingredients together.
- 1 small yellow onion, finely chopped: Brings depth and aromatic sweetness.
- 2 garlic cloves, minced: Infuses the filling with a warm, savory kick.
- 1 large egg: Acts as a binder to keep the filling coherent inside each roll.
- 1 teaspoon salt: Enhances all the flavors in the filling and the sauce.
- 1/2 teaspoon black pepper: Adds mild heat and complexity.
- 1 teaspoon paprika: Provides a subtle smoky undertone and vibrant color.
- 2 cups tomato sauce: Forms the luscious base of the cooking sauce for the rolls.
- 1 tablespoon tomato paste: Intensifies the tomato flavor and thickens the sauce.
- 1 tablespoon brown sugar: Balances the acidity of the tomatoes with a gentle sweetness.
- 1 tablespoon lemon juice: Brightens the sauce with a fresh, tangy note.
- 1/2 cup water: Helps loosen the sauce for even coverage and tender baking.
How to Make Stuffed Cabbage Rolls Recipe
Step 1: Prepare the Cabbage Leaves
Start by bringing a large pot of water to a rolling boil; this is where the magic begins as you soften the cabbage leaves. Carefully remove the cabbage core, then plunge the whole head into the boiling water for about 3 to 5 minutes. This brief cooking makes the outer leaves pliable and easy to peel away without tearing. Set aside 12 to 14 of the largest leaves, and if needed, return the cabbage to the water to loosen more leaves as you go.
Step 2: Make the Filling
In a roomy mixing bowl, combine the ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, egg, salt, black pepper, and paprika. The key is to mix everything until just combined, allowing the ingredients to blend without overworking the meat, which keeps the filling tender once baked.
Step 3: Prepare the Sauce
In a smaller bowl, stir together the tomato sauce, tomato paste, brown sugar, lemon juice, and water. This luscious sauce complements the savory filling with its sweet, tangy, and subtly rich profile, ensuring every bite is soaked in flavor.
Step 4: Roll the Cabbage
Spread about half a cup of the sauce mixture along the bottom of your baking dish to prevent sticking and add moisture. Place roughly 1/4 to 1/3 cup of the filling onto the center of each cabbage leaf. Fold the sides inward, then roll tightly from the base up, securing the filling neatly inside.
Step 5: Bake the Rolls
Arrange the rolls seam-side down in the baking dish snugly, then pour the remaining sauce evenly over the top. Cover the dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 1 hour and 15 minutes. After that, remove the foil and bake for another 15 minutes to thicken the sauce slightly and develop a gentle glaze on top. Let the rolls rest for 5 to 10 minutes before serving; this helps the juices redistribute and makes slicing easier.
How to Serve Stuffed Cabbage Rolls Recipe
Garnishes
While the rolls are irresistible on their own, a dollop of cool sour cream or a sprinkle of fresh dill or parsley adds freshness and a creamy contrast to each bite. These simple garnishes brighten the dish without overpowering the comforting flavors.
Side Dishes
Stuffed cabbage rolls love company! Serve them alongside crusty rustic bread to soak up the sauce or a light cucumber salad to add a crisp, refreshing counterpoint. Mashed potatoes or buttered noodles also make classic sides that round out the meal beautifully.
Creative Ways to Present
For a fun twist, try serving your Stuffed Cabbage Rolls Recipe in individual ramekins topped with a sprinkle of shredded cheese, then broiled briefly for a bubbly finish. Alternatively, arrange the rolls on a large platter and drizzle with extra sauce, garnishing with chopped herbs for a family-style feast that’s as visually inviting as it is tasty.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed cabbage rolls keep well in the fridge for up to 3 days. Store them in an airtight container with some of the sauce to prevent drying out. When ready to enjoy again, they’ll still taste wonderfully warming and flavorful.
Freezing
If you want to save time on a busy night, stuffed cabbage rolls freeze beautifully after baking. Freeze them in a single layer on a tray before transferring to a freezer-safe container or bag, and they’ll keep for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, place the rolls in a covered baking dish and warm them in a 350°F (175°C) oven for about 20 minutes, or until heated through. Microwaving works too but reheating in the oven preserves the texture and thickens the sauce nicely.
FAQs
Can I use other types of meat in this recipe?
Absolutely! While the classic Stuffed Cabbage Rolls Recipe calls for a mix of ground beef and pork, you can substitute or add ground turkey, chicken, or even lamb depending on your preference and what’s available.
Is it necessary to boil the cabbage leaves first?
Boiling the cabbage softens the leaves, making them easier to roll without tearing. If short on time, you can soften them in the microwave by wrapping the cabbage in plastic wrap and heating it for 5 to 7 minutes, then peeling off the leaves.
Can I make this recipe vegetarian?
Yes! Replace the meat with hearty ingredients like mushrooms, lentils, or a plant-based meat substitute. Adjust the seasoning accordingly to keep the filling flavorful and satisfying.
What can I serve instead of rice inside the rolls?
Other grains like cooked quinoa, bulgur, or barley can be great alternatives to rice, offering a different texture and nutritional profile while still helping to bind the filling together.
How do I prevent the rolls from falling apart during baking?
Make sure to roll the cabbage leaves tightly around the filling and place them seam-side down in your baking dish. This positioning helps maintain their shape while cooking, keeping everything intact and delicious.
Final Thoughts
This Stuffed Cabbage Rolls Recipe is truly a dish that fills the kitchen with warmth and the table with smiles. Whether you’re cooking for a special family dinner or looking for a hearty meal that comforts like a hug, these cabbage rolls deliver on all fronts. Give this recipe a try and enjoy a taste of timeless tradition that’s always worth making again.
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Stuffed Cabbage Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
- Diet: Gluten Free
Description
Classic stuffed cabbage rolls filled with a savory mixture of ground beef, pork, and rice, baked in a flavorful tomato sauce. This comforting Eastern European dish is tender, satisfying, and perfect for family dinners or meal prep. The cabbage leaves are softened and wrapped around a spiced meat filling, then baked to perfection in a tangy tomato sauce.
Ingredients
For the Cabbage Rolls
- 1 large head green cabbage
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup cooked white rice
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
For the Sauce
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1/2 cup water
Instructions
- Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and immerse the whole head into boiling water. Cook for 3–5 minutes until the outer leaves soften. Peel off the softened leaves one by one, returning the head to the water as needed to loosen more leaves. Set aside 12–14 large leaves for rolling.
- Make the Filling: In a large bowl, combine ground beef, ground pork, cooked white rice, finely chopped onion, minced garlic, egg, salt, pepper, and paprika. Mix gently until just combined, ensuring the mixture is evenly blended but not overworked.
- Prepare the Sauce: In a separate bowl, mix together tomato sauce, tomato paste, brown sugar, lemon juice, and water. Stir until smooth and set aside.
- Assemble the Rolls: Spread 1/2 cup of the sauce mixture evenly on the bottom of a large baking dish to prevent sticking. Place about 1/4 to 1/3 cup of the meat filling onto the center of each cabbage leaf. Fold the sides inward tightly and roll up the leaf from the base, enclosing the filling securely. Place each roll seam-side down into the prepared baking dish.
- Bake the Rolls: Pour the remaining sauce over the cabbage rolls, spreading it evenly. Cover the dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 1 hour and 15 minutes. Remove the foil and continue baking uncovered for an additional 15 minutes to slightly thicken the sauce.
- Rest and Serve: Let the finished cabbage rolls rest for 5 to 10 minutes before serving to allow flavors to meld and the sauce to settle. Serve warm, optionally with sour cream or crusty bread for a complete meal.
Notes
- To save time, soften the cabbage leaves in the microwave by wrapping the head in plastic wrap and heating for 5-7 minutes, then peeling off the leaves.
- These cabbage rolls freeze well after baking; store in an airtight container and reheat thoroughly before serving.
- Serve with sour cream or crusty bread to complement the savory flavors.
