Classic Stuffed Cabbage is a warm dish filled with goodies! Tender cabbage leaves are wrapped around a tasty mix of beef, rice, and spices, then cooked in a flavorful tomato sauce.
These little bundles are like hugs on a plate! I love serving them with some crusty bread to soak up all that delicious sauce. Who could resist such comfort food? 😊
Key Ingredients & Substitutions
Cabbage: Green cabbage works best for wrapping! If you can’t find it, try savoy cabbage for a similar texture. Napa cabbage is also a great option and tender to work with.
Ground Beef: I normally use ground beef for its rich flavor. You can substitute it with ground turkey or chicken for a lighter option. A plant-based ground meat also works well for a vegetarian version.
Rice: White rice is traditional here, but feel free to use brown rice for more fiber. Quinoa can be a nice gluten-free alternative if you’re looking for something different!
Tomato Sauce: If you want a personal touch, homemade tomato sauce is great! For a quick swap, canned crushed tomatoes or jarred marinara sauce can also be used in a pinch.
How Can I Make Sure My Cabbage Rolls are Packed Perfectly?
Filling the cabbage leaves might seem tricky, but with a few simple tips, you can get it right. First, ensure your cabbage leaves are soft—boil them just enough so they’re pliable. Next, don’t overfill the leaves! About 2-3 tablespoons of filling is perfect.
- Lay the leaf down flat. Trim the thick stem at the base for easier rolling.
- Scoop the filling into the center and fold the sides over before rolling tightly from the bottom.
- Try to keep the filling tucked in snugly; this will help it hold together during cooking.
With practice, you’ll be a cabbage-wrapping champ in no time! Happy cooking!
Classic Stuffed Cabbage
Ingredients You’ll Need:
For the Cabbage:
- 1 large head green cabbage
For the Filling:
- 1 lb (450g) ground beef
- 1/2 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
For the Sauce:
- 3 cups tomato sauce
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (optional)
- 1/2 cup beef or vegetable broth (optional for sauce thinning)
- 1 teaspoon sugar (optional, to balance acidity)
How Much Time Will You Need?
This recipe requires about 30 minutes for preparation and around 1.5 to 2 hours of baking time. So, plan for about 2.5 to 3 hours total, including some hands-on time for rolling the cabbage. But trust me, the wait will be worth it!
Step-by-Step Instructions:
1. Preparing the Cabbage Leaves:
Start by bringing a large pot of water to a boil. Carefully core the cabbage head to loosen the leaves. Boil the whole head for about 5-8 minutes until the outer leaves are pliable. Use tongs to remove the leaves one by one and set them aside to cool. You will need around 12 large leaves for stuffing.
2. Making the Filling:
In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, black pepper, paprika, and chopped parsley. Mix everything together until it is well combined. This filling is bursting with flavor!
3. Filling the Cabbage Leaves:
Take one cabbage leaf and lay it flat. If the stem is too thick, trim it down to make rolling easier. Spoon about 2-3 tablespoons of the meat mixture into the center of the leaf. Fold the sides over the filling, then roll tightly from the base up to form a neat package. Repeat this process for all cabbage leaves.
4. Preparing the Sauce:
In a saucepan, heat olive oil over medium heat. Add the tomato sauce, lemon juice (if you’re using it), and sugar (to balance the acidity if you’d like). If your sauce seems too thick, add beef or vegetable broth to thin it out. Stir well and heat until warmed through.
5. Cooking the Stuffed Cabbage:
Preheat your oven to 350°F (175°C). In a large ovenproof dish or Dutch oven, pour a thin layer of the tomato sauce on the bottom. Place the stuffed cabbage rolls seam side down in the dish, then pour the remaining sauce over the top to cover them. This will keep the rolls moist and flavorful!
6. Baking:
Cover the dish tightly with foil and bake in the preheated oven for about 1.5 to 2 hours. You want to make sure the meat is fully cooked and the cabbage is tender.
7. Garnishing:
When the rolls are done, carefully remove them from the oven. Sprinkle some fresh parsley on top for a nice touch of color and flavor!
8. Serving:
Serve your stuffed cabbage warm with some of the sauce spooned over each roll. It pairs perfectly with crusty bread or mashed potatoes. Enjoy your cozy comfort food!
Can I Substitute Other Types of Meat?
Absolutely! Ground turkey or chicken can be used for a lighter dish. You can also use plant-based substitutes for a vegetarian version, like lentils or meat alternatives designed specifically for recipes like this.
Can I Prepare Stuffed Cabbage in Advance?
Yes! You can assemble the stuffed cabbage rolls ahead of time, cover them, and refrigerate them for up to a day before baking. Just make sure to add a bit more cooking time if baking from cold.
How to Store Leftovers?
Leftover stuffed cabbage can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in the oven at 350°F (175°C) covered with foil until warmed through, or microwave them individually.
Can I Freeze Stuffed Cabbage?
Yes, you can freeze stuffed cabbage! After assembling them, place the rolls in a single layer on a baking sheet to freeze them individually. Once frozen, transfer them to a freezer-safe container or zip-top bag. They can be frozen for up to 3 months. Thaw in the fridge before baking!
