Comforting, hearty, and bursting with flavor — these Stuffed Cabbage Rolls are simmered on a bed of tender vegetables, making them a wholesome and complete meal that feels like home in every bite.
Ingredients
For the Cabbage Rolls
- 1 large green cabbage
- 500 g (1 lb) ground beef or a mix of beef and pork
- 1 small onion, finely chopped
- ½ cup cooked rice
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- 1 tablespoon chopped parsley
For the Vegetable Bed & Sauce
- 1 onion, sliced
- 2 carrots, thinly sliced
- 1 bell pepper, diced
- 2 tomatoes, chopped (or 1 cup tomato sauce)
- 1 tablespoon tomato paste
- 2 tablespoons olive oil or butter
- 1 cup broth (vegetable or chicken)
- Salt and pepper to taste
Instructions
- Prepare the cabbage:
- Bring a large pot of salted water to a boil.
- Carefully remove the cabbage leaves one by one, blanch them for 2–3 minutes until soft, then drain and set aside.
- Make the filling:
- In a bowl, combine ground meat, onion, garlic, rice, egg, parsley, paprika, salt, and pepper. Mix well.
- Shape the rolls:
- Place a small amount of filling in each cabbage leaf, fold the sides, and roll tightly.
- Prepare the vegetable bed:
- In a deep skillet or pot, heat olive oil. Add onion, carrots, and bell pepper. Sauté for 5 minutes.
- Add chopped tomatoes (or tomato sauce) and tomato paste. Season with salt and pepper.
- Arrange and cook:
- Lay the cabbage rolls neatly on top of the vegetables. Pour broth over them until halfway covered.
- Cover with a lid and simmer on low heat for 45–60 minutes, until the rolls are tender and the sauce is thickened.
- Serve:
- Gently remove the rolls and place them on a serving dish with the vegetable sauce spooned over the top.
Serving Tip:
Serve with a dollop of sour cream or a side of mashed potatoes for the ultimate comfort meal.
