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
Scale
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.
