Stuffed Cabbage Rolls Recipe

🥬 Stuffed Cabbage Rolls Recipe

“Would Anyone Here Actually Eat Stuffed Cabbage Rolls? 😍”

Bring comfort to your table with these hearty and flavorful Stuffed Cabbage Rolls—a timeless classic that’s warming, satisfying, and perfect for any occasion.

🌟 Description:

These Stuffed Cabbage Rolls are a delicious blend of ground meat, rice, herbs, and spices, all tucked inside tender cabbage leaves and simmered in a savory tomato sauce. This dish is a comfort food staple in many cultures and can be made ahead of time, frozen, and reheated with ease. It’s the perfect hearty meal for family dinners or meal prep.

🧄 Ingredients:

For the rolls:

• 1 large head of green cabbage
• 1 lb (450g) ground beef or pork (or a 50/50 mix)
• 1/2 cup uncooked white rice (or cauliflower rice for low-carb)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• Salt and pepper, to taste
• 1 tsp paprika
• 1 tsp dried oregano

For the tomato sauce:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp sugar (optional)
• Salt and pepper, to taste
• 1/2 tsp thyme or Italian seasoning

🔥 Instructions:

Step 1: Prepare the Cabbage

1. Bring a large pot of water to a boil.
2. Carefully peel off 10–12 outer cabbage leaves and blanch in boiling water for 2–3 minutes until pliable.
3. Drain and pat dry. Cut out the thick stem from the bottom of each leaf in a V-shape.

Step 2: Make the Filling

1. In a bowl, mix ground meat, uncooked rice, chopped onion, garlic, egg, and seasonings.

Step 3: Roll the Cabbage

1. Place a few tablespoons of filling in the center of each cabbage leaf.
2. Fold the sides over and roll up tightly like a burrito.
3. Repeat with remaining leaves.

Step 4: Make the Sauce

1. In a saucepan, heat olive oil and sauté onion and garlic until soft.
2. Add crushed tomatoes, tomato paste, seasonings, and sugar. Simmer for 10 minutes.

Step 5: Bake or Simmer

Oven Method:

1. Place cabbage rolls seam side down in a baking dish.
2. Pour sauce over the rolls, cover with foil, and bake at 350°F (175°C) for 60–75 minutes.

Stovetop Method:

1. Place rolls and sauce in a large pot or Dutch oven.
2. Cover and simmer on low for 1 hour.

📝 Notes & Tips:

• Use savoy cabbage for easier rolling.
• Don’t overfill the rolls—they expand while cooking.
• Add a splash of vinegar or lemon juice to the sauce for tang.
• Use lean meat or mix in mushrooms or lentils for a lighter version.
• This dish freezes very well—just reheat in the oven with extra sauce.

🍽️ Servings:

• Makes: 10–12 rolls
• Serves: 4–6 people

🔬 Nutritional Info (per serving, ~2 rolls):

(Using lean beef and white rice)

• Calories: 350
• Protein: 22g
• Carbs: 25g
• Fat: 18g
• Fiber: 4g
• Sugar: 7g
• Sodium: ~550mg

💪 Benefits:

• Protein-rich and satisfying
• Balanced meal with meat, vegetables, and grains
• Freezer-friendly and great for batch cooking
• Gluten-free (if using rice)
• Can be made low-carb/keto by substituting with cauliflower rice

❓ Q&A:

Q: Can I make this vegetarian?
A: Yes! Use lentils, quinoa, or mushrooms in place of meat. Add extra seasoning for depth.

Q: Can I use red cabbage?
A: It’s possible, but it’s firmer and takes longer to cook. Green or savoy cabbage is ideal.

Q: Can I prepare these ahead of time?
A: Absolutely! Assemble and refrigerate up to 24 hours in advance, then bake when ready.

Q: What can I serve with stuffed cabbage rolls?
A: Mashed potatoes, crusty bread, or a light cucumber salad pair wonderfully.

Q: Are they freezer-friendly?
A: Yes—freeze cooked or uncooked rolls with sauce for up to 3 months. Thaw before baking or reheating.