Stuffed Cabbage Rolls (Old-School Comfort, One Pot)

Stuffed cabbage rolls are the ultimate old-school comfort food. Tender leaves wrapped around savory beef and rice, slow-simmered in a sweet and tangy tomato sauce. Low and slow wins the race. Make extra. They freeze beautifully.

Ingredients

Serves 6-8 (makes 12-14 rolls).

• 1 large head green cabbage
• 1½ lbs (675g) ground beef (or half beef, half pork)
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika

For the Sauce:

• 1 can (28 oz / 800g) crushed tomatoes
• ¼ cup brown sugar
• ¼ cup lemon juice or apple cider vinegar
• 1 cup beef broth
• 2 bay leaves

Step-by-Step Instructions

Step 1: Prep Cabbage

1. Bring a large pot of salted water to a boil. Cut out the cabbage core. Place cabbage in boiling water. Peel off leaves as they soften (about 2-3 minutes per leaf). You’ll need 12-14 leaves. Trim thick center stems.

Step 2: Make Filling

1. In a bowl, mix ground beef, rice, onion, garlic, egg, salt, pepper, and paprika.

Step 3: Roll

1. Place a cabbage leaf flat. Add ¼ cup filling near the stem end. Fold sides over, then roll up tightly. Repeat with all leaves.

Step 4: Make Sauce

1. In a large pot or Dutch oven, whisk crushed tomatoes, brown sugar, lemon juice, and beef broth.

Step 5: Layer & Simmer

1. Place cabbage rolls seam-side down in the pot, packed tightly. Add bay leaves. Spoon some sauce over the top.
2. Cover and simmer over low heat for 1½ to 2 hours until cabbage is tender and flavors meld.

Step 6: Serve

1. Remove bay leaves. Serve hot with sour cream and fresh dill if desired. This is pure nostalgia.

Summary

Prep Time: 30 min | Cook Time: 2 hours | Total: 2 hours 30 min

Yield: 6-8 servings | Difficulty: Medium

Storage Notes

Fridge: 5 days (tastes even better the next day). Freezer: 3 months. Reheat in oven or microwave. This is a perfect make-ahead meal for busy weeks.