Stuffed Cabbage Rolls

A timeless comfort food that warms the heart and fills the belly! Stuffed cabbage rolls are a hearty dish made with tender cabbage leaves wrapped around a savory filling of seasoned ground beef, rice, and spices, all baked in a rich tomato sauce. This old-fashioned recipe has been passed down through generations and continues to be a family favorite.

Ingredients:

1 large head of green cabbage
1 lb (450 g) ground beef (or a mix of beef and pork)
1 cup cooked white rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 egg, lightly beaten
1 tsp paprika
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
2 cups tomato sauce (or crushed tomatoes)
1 tbsp tomato paste
2 tbsp olive oil or butter
1 cup beef broth
1 tbsp sugar (optional, to balance acidity)
Fresh parsley, chopped (for garnish)

Instructions:

Prepare the cabbage:
- Bring a large pot of salted water to boil.
- Carefully remove the core from the cabbage and place it in the boiling water.
- Cook for about 5–7 minutes until the outer leaves are tender and easy to peel.
- Gently separate 10–12 large leaves and set aside.
Make the filling:
- In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, paprika, oregano, salt, and pepper. Mix until well combined.
Fill the cabbage leaves:
- Lay a cabbage leaf flat, add 2–3 tablespoons of the filling near the base, then roll tightly, tucking in the sides as you go. Repeat with remaining leaves.
Prepare the sauce:
- In a saucepan, heat olive oil or butter. Add tomato sauce, tomato paste, beef broth, and sugar (if using). Simmer for 10 minutes.
Bake the rolls:
- Preheat oven to 350°F (175°C).
- Spread a thin layer of sauce on the bottom of a baking dish.
- Arrange stuffed cabbage rolls seam-side down in the dish.
- Pour remaining sauce over the top, cover with foil, and bake for 1 hour.
Serve:
- Garnish with fresh parsley and serve hot with mashed potatoes, bread, or a fresh salad.