Stuffed cabbage rolls are a comforting, hearty dish, traditionally made with ground meat, rice, and spices wrapped in tender cabbage leaves, then simmered in a flavorful tomato sauce. Here’s how you can make them:

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Stuffed Cabbage Rolls Recipe

Ingredients:

  • For the Cabbage Rolls:
  • 1 large head of green cabbage
  • 1 lb ground beef (or a mix of beef and pork)
  • 1/2 cup uncooked white rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (optional)
  • For the Tomato Sauce:
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can diced tomatoes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon sugar (optional)
  • Salt and pepper to taste
  • 1 teaspoon dried oregano or thyme (optional)
  • 1 bay leaf (optional)

Instructions:

  1. Prepare the Cabbage:
  • Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage.
  • Place the cabbage in the boiling water and cook until the outer leaves are tender and pliable, about 5-8 minutes. Remove the cabbage from the pot and let it cool slightly. Peel off the leaves one at a time, setting them aside. If needed, return the cabbage to the boiling water to soften more leaves.
  1. Make the Filling:
  • In a large bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, beaten egg, salt, pepper, and paprika. Mix until everything is well incorporated.
  1. Assemble the Rolls:
  • Place a heaping tablespoon of the meat mixture in the center of each cabbage leaf. Fold in the sides and roll up tightly, securing the filling inside. Repeat with the remaining leaves and filling.
  1. Prepare the Tomato Sauce:
  • In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.
  • Stir in the tomato sauce, diced tomatoes, sugar, salt, pepper, oregano, and bay leaf. Bring the sauce to a simmer, then reduce the heat to low and cook for about 10 minutes.
  1. Cook the Cabbage Rolls:
  • Preheat your oven to 350°F (175°C). Spread a thin layer of the tomato sauce on the bottom of a large baking dish. Place the cabbage rolls seam-side down in the dish, fitting them snugly together.
  • Pour the remaining tomato sauce over the cabbage rolls, ensuring they are completely covered.
  • Cover the baking dish with aluminum foil and bake for 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.
  1. Serve:
  • Remove the bay leaf from the sauce before serving. Serve the cabbage rolls hot, spooning the tomato sauce over the top. They pair wonderfully with mashed potatoes or crusty bread.

Tips:

  • For a sweeter tomato sauce, add more sugar to taste.
  • For a tangier sauce, you can add a splash of vinegar or lemon juice.
  • Leftovers can be stored in the fridge for up to 3 days and reheat well.

Enjoy your delicious stuffed cabbage rolls!

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