Ingredients for the Perfect Stuffed Cabbage Roll Recipe
For about 6 servings (12–14 rolls), here’s what you’ll need:
For the cabbage rolls
1 large green cabbage (approx. 2–3 kg)
500g minced beef (or a beef/pork mix)
1 cup cooked rice (long or medium-length rice preferred)
1 medium onion, finely chopped
2 cloves garlic, minced
1 large egg
2 tbsp chopped fresh parsley (or 1 tbsp dried)
1 tsp paprika
½ tsp dried thyme
1 tsp salt
½ tsp black pepper
Read more on next page
For the tomato sauce
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (800 g) of crushed tomatoes
2 tbsp tomato paste
2 cups beef or vegetable broth
1 tsp sugar (to balance the acidity)
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 bay leaf
Necessary Kitchen Utensils
A large pot (for blanching the cabbage)
A large salad bowl
A cutting board and a sharp knife
A skimmer
A large skillet or saucepan (for the sauce)
Measuring cups and spoons
A gratin dish or casserole dish (for oven cooking)
Aluminum foil or a lid
Step by Step Instructions
Step 1: Prepare the Cabbage Leaves
Bring a large pot of salted water to a boil.
Remove the core of the cabbage with a sharp knife.
Place the whole cabbage in boiling water and cook for 3–5 minutes.
Using a slotted spoon, gently remove the softened leaves one by one.
Set aside 12–14 large, intact leaves. Pat them dry with a paper towel.
Remove the large rib at the base of each leaf to make rolling easier.
Tip: If the cabbage remains too firm, immerse it in boiling water for a few minutes and remove other leaves.
Step 2: Prepare the Stuffing
In a large bowl, combine the ground meat, cooked rice, onion, garlic, parsley, egg, paprika, thyme, salt and pepper.
Mix gently by hand or with a spoon until smooth (avoid overworking the stuffing to prevent it from becoming compact).
Step 3: Roll the Cabbage Leaves
Spread a cabbage leaf on a board, rib down.
Place 2–3 tablespoons of stuffing near the base of the leaf.
Fold the sides over the stuffing, then roll tightly like a burrito.
Repeat the operation until you have used up all the stuffing and leaves.
Step 4: Prepare the Tomato Sauce
Heat olive oil in a skillet over medium heat.
Add the onion and sauté for 3–4 minutes until translucent.
Add the garlic and cook for another 1 minute.
Stir in the chopped tomatoes, tomato paste, stock, sugar, paprika, salt, pepper and bay leaf.
Bring to a gentle boil and simmer for 10 minutes to develop the flavors.
Step 5: Cooking the Stuffed Cabbage Rolls
Oven Method (Recommended)
Preheat the oven to 180°C.
Pour a thin layer of sauce into the bottom of a gratin dish or casserole dish.
Arrange the rolls, fold down.
Pour the remaining sauce over the top.
Cover with aluminum foil or a lid and cook for 1.5 to 2 hours, until tender.
Read more on next page
Step 4: Prepare the Tomato Sauce
Heat olive oil in a skillet over medium heat.
Add the onion and sauté for 3–4 minutes until translucent.
Add the garlic and cook for another 1 minute.
Stir in the chopped tomatoes, tomato paste, stock, sugar, paprika, salt, pepper and bay leaf.
Bring to a gentle boil and simmer for 10 minutes to develop the flavors.
Step 5: Cooking the Stuffed Cabbage Rolls
Oven Method (Recommended)
Preheat the oven to 180°C.
Pour a thin layer of sauce into the bottom of a gratin dish or casserole dish.
Arrange the rolls, fold down.
Pour the remaining sauce over the top.
Cover with aluminum foil or a lid and cook for 1.5 to 2 hours, until tender.
Saucepan Method
Place the cabbage rolls in a large saucepan, seam side down.
Cover with sauce.
Cover and simmer over low heat for 1.5 hours.
Tips for Successful Recipe Making
Choosing the right cabbage: Savoy cabbage is particularly tender and easy to roll.
Pre-cook the rice: This ensures that the stuffing cooks evenly.
Fresh tip: A squeeze of lemon juice or a little dill adds a lively touch.
Prepare in advance: The dish is even better the next day.
Freezing: You can freeze the raw rolls in their sauce and cook them later.
Meat variations: Try a pork/beef, chicken, or lamb mix.
Vegetarian version: Replace meat with lentils, quinoa or mushrooms.
Serving Suggestions
With crème fraîche: A spoonful softens the acidity of the tomato sauce.
With bread: Crusty bread allows you to enjoy the sauce.
As a complete meal: Serve with a light salad, such as a cucumber salad with dill.
For the holidays: Sprinkle with fresh parsley or dill for a decorative touch.
Nutritional Value (per serving, approximate)
Calories: 350–380 kcal
Protein: 20 g
Carbohydrates: 28 g
Lipids: 16 g
Fiber: 4 g
Sodium: 720 mg
These values may vary depending on the type of meat and sauce adjustments.
Why This Stuffed Cabbage Roll Recipe is Unique
What sets this stuffed cabbage roll recipe apart is its balance of flavor and tradition . Tender cabbage leaves envelop a generous filling, and the fragrant tomato sauce ties it all together. It’s a dish found in many cultures: Polish, Hungarian, Lebanese, and even Jewish cuisine.
Cooking it is not only a treat, but also a way of reconnecting with a culinary tradition passed down from generation to generation.
Conclusion
Nothing beats the satisfaction of making homemade stuffed cabbage rolls . While the preparation takes a little time, the result is well worth it: tender, juicy rolls simmered in a rich, aromatic tomato sauce.
Whether it’s for your family, for guests, or simply for a comforting meal, this recipe will delight everyone. So get out your cabbage, prepare your ingredients, and let yourself be seduced by this timeless classic.
Read more on next page
