Stuffed cabbage rolls are a beloved comfort food found in various forms across Central and Eastern Europe. Known for their tender leaves and savory filling, these rolls are gently simmered in a sweet and tangy tomato-based sauce. This slow-cooking process allows the cabbage to soften completely while the flavors of the meat and rice meld together perfectly.
Ingredients
- 1 Large Head of Green Cabbage: Choose a heavy, dense head with large outer leaves.
- The Filling:
- 1 lb (450g) Ground Beef: (Or a mix of beef and pork).
- 1 cup Cooked White Rice: Essential for holding the moisture.
- 1 small Onion: Finely diced.
- 1 Large Egg: To bind the filling.
- 2 cloves Garlic: Minced.
- 1 tsp Dried Thyme or Dill.
- The Sauce:
- 2 cans (15 oz each) Tomato Sauce.
- 2 tbsp Brown Sugar: For a hint of sweetness.
- 2 tbsp Apple Cider Vinegar: For tang.
- 1/2 tsp Salt & 1/2 tsp Black Pepper.
Instructions
- Prep the Cabbage: Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage with a sharp knife. Submerge the whole head in the boiling water for 3–5 minutes. As the outer leaves soften, peel them off one by one with tongs and set them aside.
- Pro Tip: Trim the thick center rib of each leaf with a knife so it’s flat and easier to roll.
- Mix the Filling: In a large bowl, combine the ground meat, cooked rice, onion, egg, garlic, and herbs. Mix by hand until just combined.
- Roll: Place about 1/4 cup of the meat mixture at the stem end of a cabbage leaf. Fold in the sides and roll it up tightly, like a burrito.
- Assemble: Layer the rolls seam-side down in a large pot or deep baking dish.
- Simmer: Whisk the tomato sauce, sugar, and vinegar together and pour over the rolls.
- Stovetop: Cover and simmer on low for 60–90 minutes.
- Oven: Bake at 175°C (350°F) for 90 minutes.
- The Rest: Let the rolls sit for 10 minutes before serving. This allows the sauce to thicken slightly.
Quick Explain: Starch and Protein Balance
The use of cooked white rice in this recipe is a functional choice. Since white rice takes about 1 hour to digest, it provides a light contrast to the denser ground beef, which takes closer to 3.5 hours. By using rice that is already cooked, you ensure it absorbs the savory juices of the meat during the long simmer without pulling too much moisture away from the cabbage leaves.
Nutrition Facts (Per 2-Roll Serving)
| Nutrient | Amount |
| Calories | 320 kcal |
| Total Fat | 14g |
| Sodium | 680mg |
| Total Carbs | 24g |
| Fiber | 4g |
| Protein | 22g |
Note
If you have leftover cabbage that was too small to roll, chop it up and layer it at the bottom of the pot before adding the rolls. This prevents the rolls from sticking and adds extra texture to the finished sauce.