Description
Classic stuffed cabbage rolls filled with a savory mixture of ground beef, rice, and aromatic spices, baked in a rich tomato sauce until tender and flavorful. This comforting dish combines tender cabbage leaves wrapped around a hearty filling, perfect for a satisfying family meal.
Ingredients
Scale
Cabbage
- 1 large head of cabbage
Filling
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Sauce
- 1 can tomato sauce (15 oz)
- 1 cup beef or vegetable broth
Instructions
- Prepare the Cabbage: Boil the whole cabbage head in a large pot of water for about 5 minutes until the outer leaves are softened enough to handle. Carefully peel off the softened leaves and set them aside to cool for rolling.
- Cook the Filling: In a skillet over medium heat, cook the ground beef until it is browned. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant. Stir in the cooked rice, diced tomatoes, paprika, dried oregano, red pepper flakes (if using), salt, and pepper. Mix everything thoroughly to combine flavors.
- Assemble the Rolls: Spoon a portion of the meat and rice mixture onto each cabbage leaf. Roll the leaf tightly around the filling, folding in the sides to secure it. Place each roll seam-side down into a baking dish, arranging them snugly together.
- Bake the Rolls: Pour the tomato sauce and broth evenly over the cabbage rolls. Cover the dish tightly with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 1 hour until the cabbage is tender and the flavors meld.
- Serve: Once baked, garnish the stuffed cabbage rolls with fresh parsley for a burst of color and freshness. Serve hot and enjoy this hearty, comforting meal.
Notes
- Boiling the cabbage briefly makes the leaves pliable and easier to roll without tearing.
- You can substitute ground beef with ground turkey or plant-based meat for a variation.
- If preferred, add chopped fresh parsley or dill into the filling for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated gently.
- Adding red pepper flakes is optional for a mild heat; omit if you prefer a milder taste.
