Stuffed Cabbage Rolls are a beloved comfort dish enjoyed by many. Here’s a delightful recipe for you to try:
Ingredients:
1 large head of cabbage
2 lbs ground beef (or a combination of beef and pork)
1 cup uncooked rice
1 large onion, finely chopped
2 cloves garlic, minced
2 eggs
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 cans (15 oz each) tomato sauce
1 can (14.5 oz) diced tomatoes
1 cup beef or chicken broth
2 tbsp sugar (optional, for added sweetness)
1 tsp dried thyme or parsley
Instructions:
1. Prepare the Cabbage:
Remove the core from the cabbage and boil the entire head in a large pot of water for approximately 8–10 minutes until the leaves become soft and flexible. Carefully peel off the leaves one by one and set them aside. If necessary, trim the thick center rib from each leaf.
2. Make the Filling:
In a large mixing bowl, combine the ground beef, uncooked rice, onion, garlic, eggs, paprika, salt, and pepper. Mix thoroughly.
3. Roll the Cabbage:
Take 2–3 tablespoons of the filling and place it on each cabbage leaf. Roll the leaf tightly, tucking in the sides as you go, and place the roll seam-side down.
4. Prepare the Sauce:
In a separate bowl, combine the tomato sauce, diced tomatoes, broth, sugar (if using), and thyme.
5. Assemble the Rolls:
Spread a layer of sauce on the bottom of a large baking dish or Dutch oven. Arrange the cabbage rolls seam-side down in a single layer and pour the remaining sauce over them.
6. Bake:
Cover the dish tightly with foil or a lid and bake at 350°F for 1.5–2 hours, or until the rolls are tender and the rice is fully cooked.
7. Serve:
Garnish with fresh parsley and serve hot alongside crusty bread or mashed potatoes.
Would you consider trying this version of stuffed cabbage rolls? I would love to hear how they turn out!
