Description
This stuffed cabbage rolls recipe is a delicious blend of ground meat and rice, wrapped in tender cabbage leaves. It makes for a quick, hearty, and satisfying meal, perfect for family dinners!
Ingredients
Scale
- 1 large head of cabbage
- 1 lb ground beef or pork (or a mix)
- 1 cup cooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 cups tomato sauce or crushed tomatoes
- 1 cup beef broth
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of water to boil. Remove the core from the cabbage and place the whole head into the boiling water for 5–7 minutes until the leaves are softened. Remove and let cool, then separate the leaves.
- In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix until well combined.
- Place 2–3 tablespoons of filling on the center of each cabbage leaf. Fold the sides in and roll tightly like a burrito.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Place the rolls seam-side down and brown lightly on all sides.
- Pour tomato sauce and beef broth over the cabbage rolls. Bring to a simmer, reduce heat, cover, and cook for 45–60 minutes until the rolls are tender and fully cooked.
- Garnish with fresh parsley before serving.
Notes
Ensure cabbage leaves are softened enough to roll easily without tearing.
This dish can be prepared ahead of time and reheated before serving for convenience.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg