Enjoy a classic Eastern European dish with these homemade Stuffed Cabbage Rolls. Filled with a savory mix of ground beef, rice, and spices, and baked in a tangy tomato sauce, these rolls are a comforting and satisfying meal perfect for any occasion.
Core the Cabbage: Remove the core from the cabbage.
Boil the Cabbage: In a large pot, boil water and submerge the cabbage head. Boil for about 2-3 minutes, then peel off the softened leaves. Repeat until you have enough leaves (about 12-15).
Making the Filling:
Combine Ingredients: In a bowl, mix together the ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika until well combined.
Preparing the Sauce:
Mix Sauce Ingredients: In a separate bowl, combine crushed tomatoes, tomato paste, brown sugar, lemon juice, Worcestershire sauce, and season with salt and pepper.
Assembling the Rolls:
Trim the Cabbage Leaves: Trim the thick vein from the bottom of each cabbage leaf, making it easier to roll.
Add Filling: Place about 2 tablespoons of the meat mixture in the center of each cabbage leaf.
Roll the Leaves: Fold in the sides and roll the leaf up tightly, enclosing the filling.
Cooking:
Preheat Oven: Preheat your oven to 350°F (175°C).
Layer the Rolls and Sauce: In a baking dish, spread a thin layer of the sauce. Place the cabbage rolls seam side down in the dish. Pour the remaining sauce over the rolls.
Bake: Cover the dish with aluminum foil and bake for about 1 hour or until the meat is cooked through and the cabbage is tender.
Serving:
Serve the Stuffed Cabbage Rolls hot, with extra sauce spooned over the top. They pair well with mashed potatoes or a simple salad.
Notes
Vegetarian Option: Substitute ground beef with a mix of lentils and mushrooms for a vegetarian version.
Make-Ahead: These rolls can be prepared a day in advance and baked when needed.
Freezing: Freeze the rolls before baking for a quick future meal. Thaw overnight in the refrigerator before baking.