Stuffed Cabbage Rolls Recipe

Step 1: Prepare the Cabbage Leaves

1. Bring a large pot of salted water to a boil.

2. Using a sharp knife, remove the core of the cabbage.

3. Submerge the whole cabbage into the boiling water for 3–5 minutes.

4. Use a slotted spoon to gently peel off the softened leaves one by one.

5. Set aside 12–14 large, intact leaves. Pat them dry with a paper towel.

6. Cut out the thick stem at the base of each leaf to make rolling easier.

💡 Tip: If the cabbage is still too firm, return it to the pot for a few more minutes to loosen more leaves.

Step 2: Make the Filling

1. In a large bowl, combine the ground meat, cooked rice, onion, garlic, parsley, egg, paprika, thyme, salt, and pepper.

2. Mix gently by hand or with a spoon until evenly combined (avoid overmixing to keep the filling tender).

Step 3: Roll the Cabbage

1. Lay a cabbage leaf flat on a board, rib side down.

2. Place 2–3 tablespoons of filling near the bottom of the leaf.

3. Fold in the sides, then roll up tightly like a burrito.

4. Repeat until all the filling and leaves are used.

Step 4: Prepare the Tomato Sauce

1. Heat the olive oil in a skillet over medium heat.

2. Sauté the onion for 3–4 minutes until translucent.

3. Add the garlic and cook for 1 more minute.

4. Stir in the crushed tomatoes, tomato paste, broth, sugar, paprika, salt, pepper, and bay leaf.

5. Bring to a gentle boil and simmer for 10 minutes to develop flavor.

Step 5: Cook the Cabbage Rolls

Oven Method (Recommended):