Classic Stuffed Cabbage Rolls
Ingredients
Cabbage
- 1 large green cabbage
Filling
- 1 lb ground beef (or beef + pork mix)
- 1/2 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
Sauce
- 2 cups tomato sauce
- 1 tbsp tomato paste
- 1–2 tbsp brown sugar (to taste)
- 1 tbsp lemon juice or vinegar
- Salt & pepper to taste
Instructions
- Prep the cabbage
Bring a large pot of water to a boil. Core the cabbage and carefully peel off whole leaves. Boil leaves for 2–3 minutes until soft and pliable. Drain and cool. - Make the filling
In a bowl, mix ground meat, cooked rice, onion, garlic, egg, milk, salt, pepper, and paprika. - Fill & roll
Place a scoop of filling near the base of each leaf. Fold in the sides and roll tightly like a burrito. - Assemble
Spread a little sauce on the bottom of a pot or baking dish. Arrange rolls seam-side down. - Add sauce
Mix sauce ingredients and pour over the rolls until mostly covered. - Cook
- Stovetop: Cover and simmer on low for 45–60 minutes
- Oven: Cover and bake at 350°F (175°C) for about 1–1.5 hours
- Serve
Spoon extra sauce over the top and serve hot.
✨ Tips for the best flavor
- Mix beef and pork for richer taste
- Chill filling for 15 minutes before rolling (easier to handle)
- Add a splash of Worcestershire sauce for depth
- Let them rest 10 minutes before serving—they get even better
