cabbage rolls

Delicious and hearty — Cabbage Rolls are a comfort food classic! Tender cabbage leaves stuffed with a savory meat and rice mixture, then simmered in a rich tomato sauce. Here’s a traditional baked version, just like grandma might make!

🥬 Classic Cabbage Rolls

🍽 Serves: 6–8 (Makes about 12 rolls)

⏱ Total Time: 1 hour 45 minutes

(Prep: 30 min | Cook: 1 hr 15 min)

🧂 Ingredients:

For the Cabbage & Filling:

• 1 large green cabbage (about 12 large leaves)

• 1 lb ground beef (or half beef, half pork)

• 1/2 cup uncooked white rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 large egg

• Salt & pepper to taste

• 1/2 tsp paprika (optional)

For the Sauce:

• 1 can (15 oz) tomato sauce

• 1 can (14.5 oz) diced tomatoes, undrained

• 2 tbsp brown sugar

• 1 tbsp lemon juice or vinegar

• 1/2 tsp salt

• 1/2 tsp Italian seasoning or dried oregano

🔥 Instructions:

1. Prepare the cabbage leaves:

• Bring a large pot of water to a boil.

• Core the cabbage and carefully peel off 12 whole leaves.

• Boil leaves for 2–3 minutes or until pliable. Drain and cool.

💡 Shortcut: Freeze the whole cabbage overnight and thaw — it softens the leaves naturally without boiling.

2. Make the filling:

• In a bowl, combine:

  • Raw ground meat, uncooked rice, onion, garlic, egg, salt, pepper, and paprika.

• Mix well until fully combined.

3. Assemble the rolls:

• Lay a cabbage leaf flat. Place about 1/4 cup of filling near the base.

• Fold the sides over and roll up like a burrito.

• Repeat with all leaves.

4. Make the sauce:

• In a bowl, stir together:

  • Tomato sauce, diced tomatoes, brown sugar, lemon juice, salt, and seasoning.

5. Bake:

• Preheat oven to 350°F (175°C).

• Spread a little sauce on the bottom of a baking dish.

• Place rolls seam-side down. Pour remaining sauce over the top.

• Cover tightly with foil and bake for 1 hour 15 minutes.

• Optional: Uncover the last 10 minutes to thicken the sauce slightly.

📝 Tips:

• Let them rest 10 minutes before serving for easier slicing.

• Use lean meat so the sauce doesn’t get greasy.

• Freezer-friendly: Freeze before or after baking in an airtight container.