Big Cabbage Rolls Recipe (Stuffed Cabbage in Tomato Sauce)

Big Cabbage Rolls Recipe (Stuffed Cabbage in Tomato Sauce)

Servings:

12–14 rolls (feeds 6–8 people)

Ingredients

For the Cabbage:

• 1 large head of green cabbage (about 3 lbs / 1.3 kg)
• Salt (for boiling water)

For the Filling:

• 1½ lbs (700 g) ground beef (or a mix of beef and pork)
• ½ lb (225 g) ground pork (optional for extra flavor)
• 1 cup cooked rice (long-grain or basmati)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, finely grated (optional)
• 2 tbsp olive oil or butter
• 1 egg, lightly beaten
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp dried thyme or parsley (optional)

For the Tomato Sauce:

• 2 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cans (15 oz / 425 g each) tomato sauce or crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp sugar (to balance acidity)
• 1 tsp salt
• ½ tsp black pepper
• 1 cup beef broth or water
• 1 tsp dried basil or oregano (optional)

Instructions

Step 1: Prepare the Cabbage

1. Bring a large pot of salted water to a boil.
2. Core the cabbage and gently place it in the pot.
3. Boil for 5–7 minutes, peeling off the softened outer leaves one by one.
4. Continue until you have about 12–14 large leaves. Drain and cool.

Step 2: Prepare the Filling

1. In a skillet, heat olive oil or butter over medium heat.
2. Add onions, garlic, and carrots. Sauté 5 minutes until soft.
3. In a large bowl, combine the cooked vegetables, ground meat, cooked rice, egg, salt, pepper, paprika, and thyme.
4. Mix well until fully combined.

Step 3: Make the Tomato Sauce

1. In a saucepan, heat olive oil or butter.
2. Add onion and garlic; cook 3–4 minutes.
3. Stir in tomato sauce, tomato paste, sugar, salt, pepper, herbs, and broth.
4. Simmer for 10–15 minutes to thicken slightly.

Step 4: Assemble the Rolls

1. Lay a cabbage leaf flat on a board. Cut out the thick vein at the base.
2. Place 2–3 tablespoons of filling near the base, fold sides over, and roll tightly.
3. Repeat until all filling and leaves are used.

Step 5: Cook the Rolls

Option 1 – Stovetop:

1. Spread a little tomato sauce on the bottom of a large pot.
2. Arrange rolls seam-side down in layers.
3. Pour remaining sauce over the rolls.
4. Cover and simmer gently on low heat for 1½ to 2 hours.

Option 2 – Oven:

1. Preheat oven to 350°F (175°C).
2. Place rolls in a large baking dish or Dutch oven.
3. Pour sauce over the top, cover with foil, and bake for 1½ hours.

To Serve

Serve hot with mashed potatoes, crusty bread, or a dollop of sour cream. Garnish with fresh parsley if desired.

Storage

Freezer: Up to 3 months (store with sauce). Reheat gently in oven or microwave.

Fridge: Up to 4 days in an airtight container.