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Stuffed Cabbages Rolls


Stuffed Cabbage Rolls



For the Cabbage Rolls:

  • 1 large head of green cabbage
  • 1 pound ground beef (or a combination of beef and pork)
  • 1 cup cooked white rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried dill (optional)
  • 1 tablespoon fresh parsley, finely chopped

For the Sauce:

  • 1 can (15 ounces) tomato sauce
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1/2 cup beef broth or water
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika


  1. Prepare the Cabbage:
    • Boil Water: Fill a large pot with water and bring it to a boil.
    • Core the Cabbage: Using a sharp knife, carefully remove the core from the head of cabbage.
    • Blanch the Leaves: Place the cabbage in the boiling water. Cook for about 5-7 minutes, or until the outer leaves are tender and pliable. As the leaves become tender, carefully peel them off and place them on a plate to cool. You may need to return the cabbage to the water to soften the inner leaves. Aim for 12-14 large, whole leaves.
  2. Prepare the Filling:
    • In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, and beaten egg.
    • Season the mixture with salt, black pepper, paprika, thyme, dill (if using), and parsley.
    • Mix thoroughly until all ingredients are well incorporated.
  3. Prepare the Sauce:
    • In a medium bowl, combine the tomato sauce, diced tomatoes (with their juice), tomato paste, Worcestershire sauce, brown sugar, beef broth (or water), lemon juice, salt, black pepper, and paprika.
    • Stir until the mixture is smooth and well blended.
  4. Assemble the Cabbage Rolls:
    • Trim the Leaves: If the thick vein on each cabbage leaf is tough, you can shave it down with a knife to make the leaf more pliable for rolling.
    • Stuff the Leaves: Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Fold the sides of the leaf over the filling, then roll up from the bottom to the top, enclosing the filling completely. Repeat with the remaining leaves and filling.
  5. Prepare the Baking Dish:
    • Preheat your oven to 350°F (175°C).
    • Spread a small amount of the tomato sauce mixture on the bottom of a large baking dish or Dutch oven. This helps to prevent the rolls from sticking.
  6. Arrange the Rolls:
    • Place the cabbage rolls seam-side down in the baking dish. Arrange them snugly in a single layer.
    • Pour the remaining tomato sauce mixture over the cabbage rolls, making sure they are well covered with sauce.
  7. Bake the Rolls:
    • Cover the baking dish with aluminum foil or a lid.
    • Bake in the preheated oven for 1 hour. After 1 hour, remove the foil or lid and continue baking for an additional 15-20 minutes, or until the cabbage is tender and the sauce is bubbling and slightly thickened.
  8. Serve:
    • Let the cabbage rolls cool for a few minutes before serving.
    • Transfer the rolls to a serving platter, spoon some of the sauce over the top, and garnish with additional chopped fresh parsley if desired.
    • Serve hot, and enjoy your meal!


  • For a different flavor profile, you can add a splash of vinegar to the sauce for a tangy kick.
  • These cabbage rolls taste even better the next day, as the flavors have time to meld. Simply reheat them in the oven or on the stovetop.
  • If you have leftover filling, you can shape it into meatballs and cook them alongside the cabbage rolls in the sauce.

Enjoy your homemade stuffed cabbage rolls, a comforting and hearty dish that is sure to please!


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