A classic comfort dish with tender cabbage leaves wrapped around a spiced meat-and-rice filling, simmered in a sweet-tomato sauce. Just like Grandma used to make!
Ingredients
For the Rolls:
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1 large green cabbage (or savoy)
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1 lb ground beef (or pork/turkey mix)
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½ cup uncooked white rice
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1 small onion, finely diced
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2 garlic cloves, minced
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1 egg, lightly beaten
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1 tsp paprika
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1 tsp dried thyme
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½ tsp black pepper
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1½ tsp salt
For the Sauce:
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2 cups tomato sauce (or crushed tomatoes)
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1 tbsp brown sugar
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2 tbsp lemon juice or vinegar
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1 tbsp raisins (optional, for sweetness)
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1 bay leaf
For Cooking:
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½ cup water or broth
Instructions
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Prep the Cabbage:
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Freeze the whole cabbage overnight (to soften leaves), or boil it whole for 5-7 mins until outer leaves peel easily.
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Gently separate 12–16 leaves. Trim thick ribs with a knife.
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Make the Filling:
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Mix ground meat, rice, onion, garlic, egg, and spices in a bowl.
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Assemble Rolls:
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Place 2-3 tbsp filling near the base of each leaf. Fold sides inward, then roll tightly (like a burrito).
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Layer & Simmer:
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Line a pot with leftover cabbage scraps.
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Arrange rolls seam-side down. Pour sauce + water over top.
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Cover and simmer 1 hour on low (or bake at 350°F for 1.5 hrs).
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Why You’ll Love It
✅ Sweet-savory sauce clings to every bite.
✅ Freezer-friendly—make a double batch!
✅ Versatile—swap rice for quinoa or meat for lentils.
Serving Suggestion:
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Top with sour cream and dill.
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Pair with rye bread or mashed potatoes.
Pro Tips
🔹 No-Fail Cabbage Prep: Microwave the whole head for 3-4 mins to loosen leaves.
🔹 Extra Flavor: Add ½ lb sautéed mushrooms to the filling.
This recipe is hearty, nostalgic, and worth the effort—perfect for Sunday dinners!