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
- 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
- In a bowl, mix ground beef, rice, onion, garlic, egg, salt, pepper, and paprika.
Step 3: Roll
- 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
- In a large pot or Dutch oven, whisk crushed tomatoes, brown sugar, lemon juice, and beef broth.
Step 5: Layer & Simmer
- Place cabbage rolls seam-side down in the pot, packed tightly. Add bay leaves. Spoon some sauce over the top.
- Cover and simmer over low heat for 1½ to 2 hours until cabbage is tender and flavors meld.
Step 6: Serve
- 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.
