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Stuffed Cabbage Rolls Recipe

Eastern European · Main course · 90 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
• 1 lb ground beef (or mix of pork and beef)
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice
• 1/2 cup water

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and place it in the boiling water. Cook for 2-3 minutes, then carefully peel off 12 large leaves. Trim the thick center vein from each leaf.
2. In a bowl, combine ground meat, rice, onion, garlic, egg, salt, pepper, and paprika. Mix well.
3. Place about 1/4 cup of filling on each cabbage leaf near the stem end. Fold the sides over the filling, then roll up tightly.
4. In a large pot or Dutch oven, mix tomato sauce, diced tomatoes, brown sugar, lemon juice, and water. Bring to a simmer.
5. Place the cabbage rolls seam-side down in the pot, layering if needed. Spoon some sauce over the top.
6. Cover and simmer on low heat for 1 hour, or until cabbage is tender and flavors meld.

Tips

• Freeze leftover rolls and sauce for up to 3 months.
• Serve with sour cream and fresh dill.
• For a vegetarian version, substitute meat with cooked lentils or mushrooms.

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