Classic Stuffed Cabbage Rolls (Oven-Baked)
🥬 Ingredients
Cabbage
-
1 large green cabbage
-
Water + 1 tbsp salt (for boiling)
Filling
-
1 lb (450 g) ground meat
(beef, pork, or 50/50 mix = best flavor) -
1 cup cooked rice (slightly undercooked is ideal)
-
1 medium onion, finely diced
-
2 cloves garlic, minced
-
1 egg
-
1 tsp salt
-
½ tsp black pepper
-
1 tsp paprika
-
½ tsp dried thyme or dill (optional but 🔥)
-
2 tbsp tomato sauce (adds moisture)
Tomato Sauce
-
2 cups tomato sauce or crushed tomatoes
-
2 tbsp tomato paste
-
1 tbsp sugar (balances acidity)
-
1 tsp paprika
-
Salt & pepper to taste
-
½ cup water or broth
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Cabbage
-
Bring a large pot of salted water to a boil.
-
Carefully remove the cabbage core.
-
Drop the whole cabbage in and boil 8–10 minutes, peeling off leaves as they soften.
-
Let leaves cool. Trim thick center veins so they roll easily.
👉 Don’t toss torn leaves — use them to line the pan.
2️⃣ Make the Filling
In a large bowl, mix:
-
Ground meat
-
Cooked rice
-
Onion & garlic
-
Egg
-
Salt, pepper, paprika, herbs
-
Tomato sauce
Mix gently — don’t overwork or rolls get dense.
3️⃣ Assemble the Rolls
-
Lay one cabbage leaf flat.
-
Add 2–3 tablespoons filling near the base.
-
Fold sides in, roll tightly like a burrito.
-
Repeat until filling is gone.
4️⃣ Make the Sauce
Mix together:
-
Tomato sauce
-
Tomato paste
-
Sugar
-
Paprika
-
Salt & pepper
-
Water/broth
Taste → slightly sweet + savory is perfect.
5️⃣ Bake
-
Preheat oven to 350°F (175°C).
-
Spread a little sauce on the bottom of a baking dish.
-
Arrange rolls seam-side down, snugly.
-
Pour remaining sauce over top.
-
Cover tightly with foil.
⏱ Bake 1 hour 30 minutes
Remove foil last 15–20 min to brown tops like the photo.
😮💨 Pro Tips (This Is Where Magic Happens)
-
Day-after leftovers taste even better
-
Add a splash of lemon juice to sauce for brightness
-
Smoked paprika = next-level flavor
-
Serve with mashed potatoes, crusty bread, or sour cream
