Description
Tender cabbage leaves filled with a savory meat and rice mixture, slowly simmered in a rich tomato sauce for a comforting and hearty meal.
Ingredients
Units
Scale
For the Cabbage Rolls:
- 1 large head of cabbage
- 1 lb ground beef or pork (or a mix)
- 1/2 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 egg (optional, for binding)
For the Tomato Sauce:
- 2 cups tomato sauce or crushed tomatoes
- 1 cup beef or vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon butter or oil
Instructions
- Bring a large pot of water to a boil. Core the cabbage and gently peel off the leaves. Blanch the leaves for 1-2 minutes until soft, then drain.
- In a bowl, mix ground meat, cooked rice, onion, garlic, salt, pepper, paprika, and egg until well combined.
- Place a spoonful of filling onto each cabbage leaf, roll tightly, and tuck in the sides.
- In a pot, heat butter or oil and sauté tomato paste for a minute. Add tomato sauce, broth, sugar, salt, pepper, and bay leaf.
- Arrange the cabbage rolls seam-side down in the pot. Cover and simmer for 45-60 minutes until tender.
- Serve warm, garnished with fresh dill or sour cream.
Notes
- For extra tenderness, freeze and thaw the cabbage instead of blanching it.
- For a lighter version, substitute ground chicken or turkey.
- Serve with mashed potatoes or dark rye bread for a traditional Russian meal.
