Got it! Here’s a clear, classic cabbage rolls recipe—warm, hearty, and comforting:
Classic Cabbage Rolls
Serves: 4–6
Ingredients:
For the filling:
- 1 large head of cabbage
- 1 lb (450 g) ground beef, pork, or a mix
- 1 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 (optional)
For the sauce:
- 1 can (15 oz / 425 g) tomato sauce
- 1 can (14.5 oz / 400 g) diced tomatoes
- 1 tbsp brown sugar (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme or oregano
Instructions:
- Prepare the cabbage:
- Remove the core from the cabbage.
- Carefully separate leaves and blanch in boiling water 2–3 minutes until soft. Drain and set aside.
- Make the filling:
- In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika.
- Roll the cabbage:
- Place 2–3 tablespoons of filling in the center of a cabbage leaf.
- Fold the sides over the filling and roll tightly.
- Prepare the sauce:
- Mix tomato sauce, diced tomatoes, sugar, salt, pepper, and herbs.
- Cook the rolls:
- Place rolls seam-side down in a baking dish.
- Pour sauce over the rolls.
- Cover with foil and bake at 350°F (175°C) for 45–60 minutes, until meat is cooked and cabbage is tender.
- Serve:
- Spoon extra sauce over rolls and enjoy with bread or mashed potatoes.
💡 Tips:
- Sauté onions and garlic before mixing into the meat for more flavor.
- You can make them in a slow cooker: layer rolls, pour sauce over, cook low 6–7 hours.
- Leftovers taste even better the next day.
If you want, I can also give a faster stovetop version that skips the oven and is ready in under an hour.
Do you want me to show that version?
