🥬 Stuffed Cabbage Rolls in Tomato Sauce
✨ Introduction
These hearty cabbage rolls are filled with seasoned meat and rice, wrapped in tender leaves, and baked in a rich tomato sauce. A comforting classic from Eastern European kitchens!
🧂 Ingredients
For the rolls
- 1 large head of cabbage
- 1 lb ground beef or pork
- 1/2 cup cooked rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- Salt and pepper to taste
For the sauce
- 2 cups tomato sauce or crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon sugar
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup water or broth
👩🍳 Instructions
- Prep cabbage: Boil whole cabbage for 5–7 minutes until leaves soften. Peel off 10–12 large leaves and trim thick stems.
- Make filling: In a bowl, mix ground meat, rice, onion, garlic, egg, salt, and pepper.
- Stuff rolls: Place 2–3 tablespoons of filling in each leaf. Fold sides and roll tightly.
- Make sauce: In a bowl, mix tomato sauce, paste, sugar, paprika, thyme, salt, pepper, and water.
- Assemble: Place rolls seam-side down in a baking dish. Pour sauce over the top.
- Bake: Cover with foil and bake at 375°F (190°C) for 60–75 minutes until tender.
- Serve: Spoon extra sauce over rolls and garnish with fresh herbs if desired.
💡 Tips
- Make ahead: Rolls can be assembled and refrigerated overnight before baking.
- Flavor boost: Add chopped mushrooms or grated carrot to the filling.
- Freezer-friendly: Freeze baked rolls in sauce for up to 2 months.