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Stuffed Cabbage Rolls


  • Serves 4
  • Cooks in 31.5 mins (30m prep + 1.5m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

cabbage rolls

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Bring a large pot of salted water to a boil. Add the cabbage leaves and cook for 5 minutes, or until tender. Drain and set aside.
  2. 2.In a large bowl, combine the ground beef, cooked rice, onion, garlic, parsley, egg, salt, black pepper, and paprika. Mix well.
  3. 3.Place a cabbage leaf on a clean surface and spoon about 1/4 cup of the meat mixture onto the center of the leaf. Fold the sides of the leaf over the filling, then roll up tightly. Repeat with the remaining cabbage leaves and filling.
  4. 4.In a large pot, combine the tomato sauce, brown sugar, and lemon juice. Stir to combine. Place the cabbage rolls in the pot, seam side down. Bring to a simmer over medium heat.
  5. 5.Cover and cook for 1 hour, or until the cabbage rolls are cooked through and tender. Serve hot and enjoy!

lightbulb_outline Tips

  • chevron_rightIf the cabbage leaves are too thick, you can blanch them for a few more minutes to make them more pliable.
  • chevron_rightFeel free to customize the filling by adding your favorite herbs and spices.
  • chevron_rightLeftover cabbage rolls can be stored in the refrigerator for up to 3 days.
  • chevron_rightServe the cabbage rolls with a dollop of sour cream for extra creaminess.