Stuffed Cabbage Rolls
Tender cabbage leaves filled with savory meat and rice, simmered in a tangy tomato sauce. A traditional comfort food with global roots.
Ingredients
- 1 large head green cabbage
- 1 lb ground pork or beef/turkey
- ¾ cup cooked white rice
- 1 cup chopped onion
- 2 cloves garlic minced
- 2 large eggs beaten
- 1 tsp salt ½ tsp pepper
- 2 tbsp sweet Hungarian paprika
- 1 tsp dried marjoram or oregano
- 1 cup tomato purée + 1 cup water
- 2 cups sauerkraut optional layer
- 1 cup sour cream optional sauce finish
- 2 tbsp olive oil
Instructions
- Prepare the Cabbage: Boil the whole cabbage for 10–15 mins until leaves are pliable. Peel and set aside.
- Make the Filling: Mix ground meat, rice, onion, garlic, eggs, and seasonings in a bowl.
- Roll the Cabbage: Place filling in each leaf, fold in sides, and roll tightly.
- Layer & Sauce: Line the bottom of a Dutch oven with sauerkraut (optional), place rolls, and pour tomato-water mixture on top.
- Cook: Cover and simmer for 1 hour or bake at 350°F for 75 minutes.
- Finish (Optional): Remove rolls, stir sour cream into sauce, return rolls, and serve warm.
Notes
- Use Savoy cabbage for softer texture.
- Rolls can be frozen before or after cooking.
- To make it dairy-free, skip the sour cream finish.
- Add crushed red pepper for a spicy variation.