Stuffed Cabbage Rolls (Beef & Rice)

A hearty dish made with tender cabbage leaves filled with a savory beef–rice mixture and simmered in tomato sauce.

Ingredients

For the cabbage rolls:

• 1 large green cabbage

• 500 g (1 lb) ground beef

• 1 cup cooked rice

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 small carrot, finely diced

• 2 tbsp tomato paste

• 1 tsp paprika

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp cumin (optional)

• 2 tbsp fresh parsley, chopped

For the sauce:

• 2 cups tomato sauce (or crushed tomatoes)

• 1 cup beef broth or water

• 1 tbsp sugar (optional, balances acidity)

• 1 tbsp olive oil

• Salt & pepper to taste

Instructions

1. Prepare the cabbage leaves

1. Bring a large pot of water to a boil.

2. Core the cabbage and carefully remove outer leaves.

3. Blanch leaves for 2–3 minutes until soft and pliable.

4. Drain and let cool. Cut the thick stem part if needed.

2. Make the filling

1. In a large bowl, combine:

   • ground beef

   • cooked rice

   • onion

   • garlic

   • carrot

   • tomato paste

   • paprika

   • salt, pepper, cumin

   • chopped parsley

2. Mix until evenly combined (do not overmix).

3. Roll the cabbage

1. Place a cabbage leaf on a flat surface.

2. Add 2–3 tablespoons of filling near the base.

3. Roll tightly, folding in the sides like a burrito.

4. Repeat with remaining leaves.

4. Prepare the sauce

1. In a pot or pan, heat olive oil.

2. Add tomato sauce, broth, sugar, salt, and pepper.

3. Bring to a gentle simmer.

5. Cook the cabbage rolls

Stovetop method:

1. Line the pot bottom with leftover cabbage pieces.

2. Arrange the rolls tightly, seam-side down.

3. Pour the sauce over.

4. Cover and simmer on low heat for 45–60 minutes.

Oven method:

1. Place rolls in a baking dish.

2. Pour sauce over.

3. Cover with foil and bake at 180°C (350°F) for 1 hour.

6. Serve

Plate warm with extra sauce and garnish with chopped parsley.
Pairs beautifully with bread, mashed potatoes, or a light salad.