Cabbage Rolls Recipe

Eastern European · Main course · 105 min total

Tender cabbage leaves wrapped around a savory filling of ground meat and rice, simmered in a tangy tomato sauce. A comforting Eastern European classic.

Ingredients

• 1 large head green cabbage (about 2.5 lbs)
• 1 lb ground beef (80/20)
• 1/2 cup uncooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 2 tbsp brown sugar
• 2 tbsp lemon juice
• 1/2 cup water

Instructions

1. Bring a large pot of water to a boil. Carefully remove 12 large outer leaves from the cabbage. Blanch leaves in boiling water for 2-3 minutes until pliable. Drain and set aside. Finely chop remaining cabbage and spread in the bottom of a large Dutch oven.
2. In a bowl, combine ground beef, rice, onion, garlic, egg, salt, pepper, and paprika. Mix well.
3. Place about 1/4 cup of filling near the stem end of each cabbage leaf. Fold in sides, then roll up tightly. Place rolls seam-side down on top of chopped cabbage in the pot.
4. In a separate bowl, mix tomato sauce, diced tomatoes (with juices), brown sugar, lemon juice, and water. Pour over cabbage rolls.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 15 minutes, or until rice is tender and flavors meld.
6. Let rest 10 minutes before serving. Spoon sauce over rolls.

Tips

• For a lighter version, use ground turkey or chicken.
• Leftover rolls can be refrigerated for up to 3 days or frozen for up to 3 months.
• Serve with sour cream or fresh dill for extra flavor.

More about Cabbage Rolls →