Stuffed Cabbage Rolls

Stuffed Cabbage Rolls are my go-to comfort food when it feels like the world outside is too much. Imagine tender cabbage leaves wrapped around a savory filling, simmered in a glorious tomato sauce. It’s like a food hug — yeah, it’s as cozy as it sounds. Why should you give it a whirl? Well, because it’s hearty, it’s nostalgic, and it’s the kind of meal that makes everyone at the table slow down and just… enjoy.

Ah, stuffed cabbage rolls. Let me tell you, these have been a Sunday staple in our house for years. My husband swears they’re his “happy meal,” and the kids love the idea of eating little parcels filled with goodness. I think it started when I was trying to recreate my grandma’s version, and after dozens of tries, we finally hit the jackpot. Now, it’s a dish we make together — imagine flour everywhere and everyone sneaking bites of the filling before it even makes it to the cabbage. It’s more than food; it’s our noisy, messy family tradition.

Why You’ll Love This Stuffed Cabbage Rolls

– They’re like a cabbage-wrapped hug — what’s not to love?
– The filling is savory, rich, and makes you feel all warm and fuzzy inside.
– It’s the perfect dish to make when driven to distraction by everyday chaos. Cook your feelings!

How to Make It

Alright, friend! Let’s get this stuffed cabbage party rolling. First up, we gotta soften those leafy greens. Blanch the cabbage leaves in boiling water until they’re like snagged-on-your-favorite-shirt soft. Then, slap together your filling of choice — mix it like you’re squelching mud between your fingers. Think comfy, not clumpy.

Roll it all up in the cabbage leaves, like you’re awkwardly wrapping a gift five minutes before the party. Line ’em up like little soldiers in your baking dish, soaking them in a tangy tomato sauce that you just whisked up real quick. Toss it in the oven and let the magic happen.

Ingredient Notes

– Cabbage: Gotta have control when blanching this big leafy diva. Too much time in the pot, and you’re looking at mush city.
– Ground beef: Our protein star! Don’t skimp on it. Trust me, you’ll feel the difference and taste it too.
– Tomato sauce: My best friend when the pantry is almost naked. Once, I ran out and used salsa — spicy surprise, yes!

Recipe Steps:

1. Blanch cabbage leaves until soft but not mushy.
2. Mix filling ingredients like you mean it.
3. Wrap filling in cabbage leaves, rolling like a burrito.
4. Nestle rolls into a baking dish and drench in tomato sauce.
5. Bake until you’re drooling from the smell.

What to Serve It With

Tips & Mistakes

Storage Tips

Pop any leftovers in an airtight container and cram it in the fridge. Cold cabbage rolls for breakfast? Yes, and don’t pretend like you’re better than that.

Variations and Substitutions

Listen, I’ve jammed pretty much everything in there — quinoa, lentils, or whatever’s lonely in the pantry: tried them all. I even swapped honey for sugar when times were desperate. It’s all good; just have fun with it!

Stuffed Cabbage Rolls

Delicious cabbage rolls stuffed with seasoned beef and rice, slow-cooked in a rich tomato sauce for a hearty meal.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds ground beef
• ▢ 1 cup cooked rice
• ▢ 1 head green cabbage Leaves separated and blanched
• ▢ 1 cup tomato sauce
• ▢ 0.5 cup onion finely chopped
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• Blanch cabbage leaves in boiling water for 2 minutes until flexible. Drain and set aside.
• In a large bowl, combine ground beef, cooked rice, chopped onion, minced garlic, salt, and black pepper. Mix well.
• Place a generous spoonful of the meat mixture on each cabbage leaf and roll tightly, folding in the sides to enclose the filling.
• Arrange the cabbage rolls seam side down in a baking dish and pour tomato sauce over them.
• Cover the dish with foil and bake in a preheated oven at 350°F for 90 minutes.
• Remove foil during the last 15 minutes to allow the sauce to thicken slightly. Let cool for 10 minutes before serving.

Notes

For best flavor, let the cabbage rolls rest for a few hours or overnight in the refrigerator before baking.