The magic of stuffed cabbage rolls lies in the way the tender cabbage leaves encase the flavorful ground beef filling, creating a perfect harmony of taste and texture. As the rolls slowly simmer in the rich tomato sauce, they absorb the deep flavors, while the meat mixture inside stays juicy and full of savory goodness. Every bite offers a comforting blend of sweet, tangy, and savory notes, making this dish a true classic that warms both the heart and soul. Whether served on a chilly evening or as a centerpiece for a family gathering, stuffed cabbage rolls are a timeless recipe that never fails to satisfy.
Ingredients:
For the Filling:
- 1 lb (450g) ground beef
- 1/2 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano
For the Cabbage Rolls:
- 1 large head of cabbage
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 1 tsp vinegar (optional)
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions:
- Prepare the Cabbage:
- Bring a large pot of water to a boil. Core the cabbage and carefully remove the leaves. Blanch the cabbage leaves in boiling water for 2-3 minutes until they are pliable. Remove the leaves and drain on paper towels. Set aside.
- Make the Filling:
- In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, pepper, paprika, and oregano. Mix until all ingredients are well incorporated.
- Assemble the Cabbage Rolls:
- Place a generous spoonful of the ground beef mixture onto the center of each cabbage leaf. Fold the sides over the filling, then roll the leaf tightly to enclose the filling completely. Repeat until all the filling is used.
- Prepare the Sauce:
- In a large skillet or Dutch oven, combine the tomato sauce, diced tomatoes (with their juice), beef broth, Worcestershire sauce, brown sugar, and vinegar (if using). Season with salt and pepper to taste. Stir to combine and bring the mixture to a simmer over medium heat.
- Cook the Cabbage Rolls:
- Place the cabbage rolls seam-side down in the skillet or Dutch oven, nestling them into the sauce. Cover the pan and simmer over low heat for about 45-60 minutes, until the cabbage is tender and the meat is fully cooked. Occasionally baste the rolls with the sauce.
- Serve:
- Carefully remove the cabbage rolls from the skillet and place them on a serving platter. Spoon some of the sauce over the rolls, garnish with fresh parsley, and serve hot.
