Cabbage Rolls Recipe
Savory cabbage rolls filled with seasoned beef and rice, perfect for a comforting international meal.
Imagine pulling a simmering pot of cabbage rolls from the oven, the aroma of tangy tomato sauce mingling with tender beef. This dish has a way of wrapping you in warmth, much like the cabbage leaves enclose their rich filling. Each bite is a journey to the heart of home-cooked comfort food. Cabbage rolls are a beloved staple in many Eastern European households, often making their way onto the table during festive gatherings. My grandmother’s recipe was always a special treat during holidays, but with a few tweaks, I’ve found a way to make them a bit more accessible for weeknight dinners. A secret I learned: blanching the cabbage leaves in advance makes them pliable and easy to wrap without tearing. This little trick, along with a sprinkle of fresh dill, brings it all together. Serve these savory bundles for a cozy family dinner or a casual weekend meal, and watch as they disappear from the platter.
Step-by-Step
- 01Step 1 / 7
Preheat your oven to 350°F (175°C).
Bring a large pot of water to boil.
Carefully remove the core from the cabbage and gently peel away the leaves.
- 02Step 2 / 7
Blanch the cabbage leaves in the boiling water for about 2-3 minutes until they are softened and pliable.
Remove and set aside to cool.
- 03Step 3 / 7
In a large bowl, mix together the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika until well combined.
- 04Step 4 / 7
Lay a cabbage leaf flat and place about 2 tablespoons of the beef mixture in the center.
Fold the sides over and roll it up tightly.
Repeat with remaining leaves and filling.
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- 05Step 5 / 7
In a separate bowl, combine tomato sauce, chicken broth, sugar, vinegar, and dill.
Stir until sugar dissolves.
- 06Step 6 / 7
Place a layer of cabbage rolls in a large baking dish, seam-side down.
Pour half of the sauce over the rolls.
Add another layer if needed, and pour remaining sauce over the top.
- 07Step 7 / 7
Cover the dish with foil and bake for 90 minutes, until the rolls are tender and flavors have melded.
Chef Tips
- •Use Savoy cabbage for slightly sweeter and more tender leaves.
- •Leftover cabbage can be chopped and added around the rolls in the baking dish.
- •Turn any extra filling into delicious meatballs by baking them alongside the rolls.
- •Tomato paste can be used instead of sauce for a thicker topping.
- •Let the rolls rest for 10 minutes after baking for easier serving.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, assemble the rolls and store them in the fridge for up to a day before baking.
What can I substitute?+
Switch ground beef for ground turkey or chicken for a lighter version.
How do I store leftovers?+
Keep in an airtight container in the fridge for up to three days or freeze for longer storage.
