Stuffed Cabbage Rolls: A Comfort-Food Classic Made Step by Step
Stuffed cabbage rolls are one of those timeless dishes that feel like home no matter where you’re from. Tender cabbage leaves wrapped around a savory filling, gently simmered in a rich tomato sauce—this recipe has traveled across cultures and generations for good reason. It’s hearty, comforting, and surprisingly simple once you break it down. Below is a clear, step-by-step guide to making delicious stuffed cabbage rolls from scratch.
What Makes Stuffed Cabbage Rolls So Special
The magic of stuffed cabbage rolls lies in the balance of textures and flavors. The cabbage becomes soft and slightly sweet as it cooks, while the filling stays juicy and well-seasoned. Slow cooking allows everything to meld together, creating a dish that tastes even better the next day.
Ingredients You’ll Need
For the cabbage rolls
- 1 large head of green cabbage
- 500 g (about 1 lb) ground meat (beef, pork, or a mix)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- Salt and black pepper to taste
- 1 teaspoon paprika
- ½ teaspoon dried thyme or parsley
For the sauce
- 2 cups tomato sauce or crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 cup warm water or broth
- Salt and pepper to taste
Step-by-Step Method
Step 1: Prepare the Cabbage
Bring a large pot of water to a gentle boil. Carefully remove the core from the cabbage and place the whole head into the pot. Let it simmer for a few minutes, just until the outer leaves soften. Using tongs, gently peel off the softened leaves and set them aside. Continue until you have enough large leaves for rolling. Allow the leaves to cool slightly so they’re easy to handle.
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