Description
A classic Eastern European stuffed cabbage rolls recipe featuring a savory mixture of ground beef, pork, and rice wrapped in tender cabbage leaves, baked in a rich tomato sauce. Perfect as a comforting main course.
Ingredients
Scale
For the Cabbage Rolls:
- 1 large head of green cabbage
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
For the Sauce:
- 2 cups crushed tomatoes
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Core the cabbage and carefully remove 12–14 whole leaves. Blanch the leaves in the boiling water for 2–3 minutes until pliable, then drain and set aside.
- Make the Filling: In a large bowl, combine ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, beaten egg, salt, black pepper, paprika, and dried thyme. Mix well to form a cohesive filling.
- Assemble Rolls: Lay a cabbage leaf flat and place about 1/4 cup of the meat and rice filling at the base of the leaf. Fold in the sides and roll up tightly like a burrito. Repeat this process with the remaining leaves and filling.
- Prepare the Sauce: In a separate bowl, whisk together crushed tomatoes, tomato sauce, tomato paste, brown sugar, lemon juice, Worcestershire sauce, salt, and black pepper until well combined.
- Arrange and Bake: Spread a thin layer of the prepared tomato sauce in the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in a single layer over the sauce. Pour the remaining sauce evenly over the cabbage rolls. Cover tightly with foil and bake in a preheated oven at 350°F (175°C) for 1 hour 15 minutes, until the meat is fully cooked and the rolls are tender.
Notes
- These can be made ahead and refrigerated overnight before baking to enhance flavors.
- For a lighter version, substitute ground beef and pork with all ground turkey or chicken.
- Leftovers reheat well and can be frozen for future meals.
