Name: Authentic Stuffed Cabbage Rolls Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Eastern European
Ingredients: 1 large head green cabbage; 1 lb (450 g) ground beef; 1 cup (190 g) uncooked rice; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon salt (to taste); 1/2 teaspoon pepper (to taste); 1 teaspoon paprika; 2 cups (480 ml) tomato sauce; 1/4 cup fresh parsley, chopped (for garnish)

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Introduction

Stuffed cabbage rolls are a comforting and hearty dish that brings together tender cabbage leaves wrapped around a flavorful meat and rice filling. This authentic recipe delivers rich tomato sauce and aromatic spices, perfect for a satisfying family meal.

The image shows six stuffed cabbage rolls arranged in two rows inside a white baking dish. Each roll has three main layers: a soft, pale green cabbage leaf wrapping the outside, a middle layer of cooked ground meat mixed with small pieces of cooked carrot and rice in warm brown and orange tones, and a glossy bright red tomato sauce on top that is sprinkled with chopped fresh green herbs. The cabbage leaves have visible vein textures and slight translucence, with sauce pooling around the rolls at the bottom. In the background, there is a white bowl filled with extra red sauce, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head green cabbage
1 lb (450 g) ground beef
1 cup (190 g) uncooked rice
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups (480 ml) tomato sauce
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1 teaspoon paprika
1/4 cup fresh parsley, chopped (for garnish)

Instructions

Step 1: Bring a large pot of water to a boil. Blanch the whole cabbage head for 2-3 minutes until the leaves are soft enough to peel off easily. Set aside.
Step 2: In a large bowl, combine ground beef, uncooked rice, chopped onion, minced garlic, salt, pepper, and paprika. Mix well to create the filling.
Step 3: Carefully separate the cabbage leaves. Place a portion of the filling onto each leaf and roll tightly, folding in the sides to secure the filling inside.
Step 4: Preheat your oven to 350°F (175°C). Spread a layer of tomato sauce in the bottom of a baking dish. Arrange the cabbage rolls seam-side down on top of the sauce.
Step 5: Pour the remaining tomato sauce over the rolls. Cover the dish with aluminum foil and bake for 1 hour. Remove the foil and bake for an additional 15-20 minutes to allow the sauce to thicken slightly.

Tips & Variations

For extra flavor, sauté the onion and garlic before mixing them into the filling.
Substitute ground beef with ground pork or turkey for a different taste.
Add a pinch of smoked paprika or cayenne pepper to the filling for a subtle smoky heat.
Use a slow cooker by layering the rolls and sauce, cooking on low for 6-8 hours.

Storage

Store leftover stuffed cabbage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through. They also freeze well—wrap individually or store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white baking dish filled with six cabbage rolls neatly placed in two rows. Each cabbage roll has three layers: the outer smooth pale green cabbage leaf, a middle layer of cooked ground beef mixed with visible small pieces of white rice and red vegetables, and a glossy orange-red tomato sauce spread on top. Fresh green parsley is sprinkled over the sauce, adding a touch of color. The dish sits on a wooden board with a bowl of red sauce blurred in the white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked rice instead of uncooked rice?

It’s best to use uncooked rice in the filling because it cooks inside the rolls during baking, absorbing flavors and remaining tender. Using pre-cooked rice may make the filling too soft or mushy.

Do I need to remove the cabbage core before blanching?

Yes, removing the core helps the cabbage leaves separate more easily after blanching, making it simpler to roll the filling inside without tearing the leaves.