Stuffed Cabbage Rolls

Ingredients

For the cabbage

• 1 large green cabbage (about 2–3 lbs / 1–1.5 kg)

For the filling

• 1 lb (450 g) ground beef
• ½ lb (225 g) ground pork (optional, but adds flavor)
• 1 cup cooked rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 2 tbsp chopped parsley

For the sauce

• 2 cans (15 oz / 425 g each) tomato sauce
• 1 can (14 oz / 400 g) diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tsp Worcestershire sauce (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1 cup beef broth or water

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Instructions

1. Prepare the cabbage

1. Bring a large pot of water to a boil.
2. Remove the core from the cabbage.
3. Carefully place the whole cabbage into the boiling water.
4. As the leaves soften, remove them one by one with tongs.
5. Set aside about 12–15 large leaves.
6. Trim the thick center rib from each leaf so it rolls easily.

2. Make the filling

1. In a large bowl combine:
   • Ground beef
   • Ground pork
   • Cooked rice
   • Onion
   • Garlic
   • Egg
   • Salt, pepper, paprika, and parsley
2. Mix until just combined.

3. Roll the cabbage

1. Place about 2–3 tablespoons of filling near the stem end of a cabbage leaf.
2. Fold the sides inward.
3. Roll tightly like a burrito.
4. Repeat with remaining leaves and filling.

4. Prepare the sauce

1. In a bowl mix:
   • Tomato sauce
   • Diced tomatoes
   • Tomato paste
   • Brown sugar
   • Worcestershire sauce
   • Salt and pepper
   • Beef broth

5. Assemble

1. Spread a little sauce in the bottom of a baking dish or Dutch oven.
2. Arrange cabbage rolls seam-side down.
3. Pour the remaining sauce over the rolls.
4. Cover tightly with foil or a lid.

6. Bake

• Bake at 350°F (175°C) for 1½ to 2 hours until the cabbage is tender and the meat is fully cooked.

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Slow Cooker Version

1. Layer the rolls in a slow cooker.
2. Cover with sauce.
3. Cook:
   • Low: 7–8 hours
   • High: 4–5 hours

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Serving Suggestions

Serve with:

• Mashed potatoes
• Crusty bread
• Sour cream
• Fresh parsley

Tips

• Freeze uncooked or cooked rolls for up to 3 months.
• For extra flavor, add a few strips of bacon between layers.
• A mix of beef and pork produces the most tender rolls.

Yield: 12–15 cabbage rolls (4–6 servings).