Stuffed Cabbage Rolls 👌

 

Ingredients for the Perfect Stuffed Cabbage Roll Recipe
For about 6 servings (12–14 rolls), here’s what you’ll need:

For the cabbage rolls
1 large green cabbage (approx. 2–3 kg)

500g minced beef (or a beef/pork mix)

1 cup cooked rice (long or medium-length rice preferred)

1 medium onion, finely chopped

2 cloves garlic, minced

1 large egg

2 tbsp chopped fresh parsley (or 1 tbsp dried)

1 tsp paprika

½ tsp dried thyme

1 tsp salt

½ tsp black pepper

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For the tomato sauce
2 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 can (800 g) of crushed tomatoes

2 tbsp tomato paste

2 cups beef or vegetable broth

1 tsp sugar (to balance the acidity)

1 tsp paprika

1 tsp salt

½ tsp black pepper

1 bay leaf

Necessary Kitchen Utensils
A large pot (for blanching the cabbage)

A large salad bowl

A cutting board and a sharp knife

A skimmer

A large skillet or saucepan (for the sauce)

Measuring cups and spoons

A gratin dish or casserole dish (for oven cooking)

Aluminum foil or a lid

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Step by Step Instructions
Step 1: Prepare the Cabbage Leaves
Bring a large pot of salted water to a boil.

Remove the core of the cabbage with a sharp knife.

Place the whole cabbage in boiling water and cook for 3–5 minutes.

Using a slotted spoon, gently remove the softened leaves one by one.

Set aside 12–14 large, intact leaves. Pat them dry with a paper towel.

Remove the large rib at the base of each leaf to make rolling easier.

Tip: If the cabbage remains too firm, immerse it in boiling water for a few minutes and remove other leaves.

Step 2: Prepare the Stuffing
In a large bowl, combine the ground meat, cooked rice, onion, garlic, parsley, egg, paprika, thyme, salt and pepper.

Mix gently by hand or with a spoon until smooth (avoid overworking the stuffing to prevent it from becoming compact).

Step 3: Roll the Cabbage Leaves
Spread a cabbage leaf on a board, rib down.

Place 2–3 tablespoons of stuffing near the base of the leaf.

Fold the sides over the stuffing, then roll tightly like a burrito.

Repeat the operation until you have used up all the stuffing and leaves.

Step 4: Prepare the Tomato Sauce
Heat olive oil in a skillet over medium heat.

Add the onion and sauté for 3–4 minutes until translucent.

Add the garlic and cook for another 1 minute.

Stir in the chopped tomatoes, tomato paste, stock, sugar, paprika, salt, pepper and bay leaf.

Bring to a gentle boil and simmer for 10 minutes to develop the flavors.

Step 5: Cooking the Stuffed Cabbage Rolls
Oven Method (Recommended)
Preheat the oven to 180°C.

Pour a thin layer of sauce into the bottom of a gratin dish or casserole dish.

Arrange the rolls, fold down.

Pour the remaining sauce over the top.

Cover with aluminum foil or a lid and cook for 1.5 to 2 hours, until tender.

Saucepan Method
Place the cabbage rolls in a large saucepan, seam side down.

Cover with sauce.

Cover and simmer over low heat for 1.5 hours.

Tips for Successful Recipe Making
Choosing the right cabbage: Savoy cabbage is particularly tender and easy to roll.

Pre-cook the rice: This ensures that the stuffing cooks evenly.

Fresh tip: A squeeze of lemon juice or a little dill adds a lively touch.

Prepare in advance: The dish is even better the next day.

Freezing: You can freeze the raw rolls in their sauce and cook them later.

Meat variations: Try a pork/beef, chicken, or lamb mix.

Vegetarian version: Replace meat with lentils, quinoa or mushrooms.

With crème fraîche: A spoonful softens the acidity of the tomato sauce.

With bread: Crusty bread allows you to enjoy the sauce.

As a complete meal: Serve with a light salad, such as a cucumber salad with dill.

For the holidays: Sprinkle with fresh parsley or dill for a decorative touch.

Nutritional Value (per serving, approximate)
Calories: 350–380 kcal

Protein: 20 g

Carbohydrates: 28 g

Lipids: 16 g

Fiber: 4 g

Sodium: 720 mg

These values ​​may vary depending on the type of meat and sauce adjustments.