STUFFED CABBAGES ROLLS
I love making these Eastern European stuffed cabbage rolls—they're tender, flavorful, and so comforting. Seasoned ground beef and rice wrapped in soft cabbage leaves and simmered in a tangy tomato sauce, they're perfect for family dinners and taste even better the next day.
Ingredients
- 1 large head of cabbage
- 1 lb ground beef or turkey
- ½ cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
- 1 teaspoon sugar
Instructions
Prepare Cabbage Leaves:
- Bring a large pot of water to boil. Core the cabbage and boil it for 5-7 minutes, peeling off leaves as they soften.
Prepare Filling:
- In a bowl, mix ground beef, cooked rice, onion, garlic, egg, paprika, salt, and pepper.
Assemble Rolls:
- Place 2-3 tablespoons of filling onto each cabbage leaf. Roll tightly, tucking in the sides as you go.
Make Sauce:
- Combine tomato sauce, beef broth, and sugar in a saucepan. Simmer for 5 minutes.
Cook Rolls:
- Place rolls seam-side down in a baking dish. Pour sauce over the rolls. Cover and bake at 375°F (190°C) for 1 hour.
Serve:
- Let cool slightly before serving with extra sauce spooned over the top.
Notes
- Make Ahead:
Stuffed cabbage rolls can be made a day in advance. Reheat in the oven for best flavor and texture. - Customizing the Flavor:
Use ground pork or lamb for a richer taste. Add dill or parsley for a fresh, herby twist. - Serving Suggestions:
Serve warm with a dollop of sour cream and crusty bread on the side for a hearty meal. - Storage Tips:
Refrigerate leftovers in an airtight container for up to 3 days. Freeze rolls individually for up to 3 months.