Stuffed Cabbage Rolls Recipe

Ingredients

For the cabbage rolls

• 1 large green cabbage
• 500 g ground beef or beef/pork mix
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 2 tbsp chopped parsley

For the sauce

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cups tomato sauce or crushed tomatoes
• 1 tbsp tomato paste
• 1 cup beef broth or water
• 1 tsp paprika
• Salt and pepper to taste

Instructions

1. Prepare the cabbage
   • Bring a large pot of water to a boil.
   • Remove the cabbage core carefully.
   • Place the whole cabbage into the boiling water for 5–7 minutes until leaves soften.
   • Peel off softened leaves gently and let cool.
2. Make the filling
   • In a bowl, combine ground meat, cooked rice, onion, garlic, egg, parsley, salt, pepper, and paprika.
   • Mix well.
3. Roll the cabbage
   • Cut the thick stem part from each cabbage leaf.
   • Add 2–3 tablespoons of filling in the center.
   • Fold the sides inward and roll tightly.
4. Prepare the sauce
   • Heat olive oil in a pan.
   • Cook onion until soft.
   • Add tomato paste, tomato sauce, broth, paprika, salt, and pepper.
   • Simmer for 5 minutes.
5. Bake
   • Place some sauce in a baking dish or pot.
   • Arrange cabbage rolls seam-side down.
   • Pour remaining sauce over the top.
   • Cover with foil or lid.
   • Bake at 180°C (350°F) for about 1 hour to 1 hour 15 minutes.
6. Serve
   • Garnish with fresh parsley.
   • Serve hot with bread, potatoes, or sour cream.

Tips

• The rolls taste even better the next day.
• You can substitute rice with quinoa or cauliflower rice.
• For extra flavor, add a little smoked paprika or bacon to the sauce.