Classic Stuffed Cabbage Rolls
INGREDIENTS:
For the Cabbage Rolls:
1 large head of green cabbage (about 2–3 lbs)
1 lb ground beef (or a mix of beef and pork)
1/2 cup cooked rice (white or brown)
1 small onion , finely chopped
1 egg , beaten
2 cloves garlic , minced
1 tsp paprika
1/2 tsp dried thyme
Salt and pepper , to taste
For the Sauce:
1 can (28 oz) crushed tomatoes
1/2 cup tomato sauce
1/4 cup brown sugar (adjust to taste)
2 tbsp apple cider vinegar
1 tsp smoked paprika (optional, for depth)
Salt and pepper , to taste
Optional Garnish:
Fresh parsley , chopped
Sour cream (for serving)
DIRECTIONS:
Step 1: Prepare the Cabbage Leaves
Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage into the boiling water for 2–3 minutes, until the outer leaves soften. Use tongs to remove softened leaves one at a time, placing them on a plate to cool. Repeat until you have about 12–14 usable leaves. Trim the thick rib from the base of each leaf to make rolling easier.
Step 2: Make the Filling
In a mixing bowl, combine the ground beef, cooked rice, chopped onion, beaten egg, minced garlic, paprika, thyme, salt, and pepper. Mix until well combined.
Step 3: Assemble the Rolls
Place about 2–3 tablespoons of the meat mixture onto each cabbage leaf. Fold the sides of the leaf over the filling, then roll it up tightly like a burrito. Repeat until all the filling is used.
Step 4: Prepare the Sauce
In a large mixing bowl, whisk together the crushed tomatoes, tomato sauce, brown sugar, apple cider vinegar, smoked paprika (if using), salt, and pepper.
Step 5: Cook the Rolls
Preheat your oven to 350°F (175°C) . Spread a thin layer of the tomato sauce on the bottom of a baking dish or Dutch oven. Arrange the stuffed cabbage rolls seam-side down in the dish, packing them snugly together. Pour the remaining sauce over the rolls, ensuring they’re fully covered.
Cover the dish with aluminum foil and bake for 1 1/2 to 2 hours , or until the cabbage is tender and the flavors have melded. Remove the foil during the last 15 minutes of baking to allow the sauce to thicken slightly.
Step 6: Serve
Garnish with fresh parsley and serve with a dollop of sour cream if desired. Enjoy warm as a main dish or alongside mashed potatoes and crusty bread.