Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Serves: 6–8

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Ingredients

For the Rolls:

1 cup cooked long-grain rice (or similar variety)

1.5 pounds lean ground beef (or extra lean)

1.5 tablespoons Worcestershire sauce

1 large egg

1 yellow onion, peeled and minced

⅓ cup parsley, roughly chopped

3 cloves garlic, minced

1.5 teaspoons salt

Freshly ground black pepper, to taste

For the Sauce:

1 can (15 oz) tomato sauce

1 can (14 oz) diced tomatoes, undrained

1 tablespoon brown sugar

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika (optional)

Salt and pepper to taste

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Instructions

1. Prepare the cabbage:

Bring a large pot of salted water to a boil. Carefully remove the leaves from the cabbage, and blanch them in the boiling water for 2–3 minutes, or until softened. Drain and set aside. You may need to trim the thick vein of the leaves to make rolling easier.

2. Make the filling:

In a large mixing bowl, combine the cooked rice, ground beef, Worcestershire sauce, egg, minced onion, parsley, minced garlic, salt, and black pepper. Mix well until everything is evenly combined.

3. Stuff the cabbage leaves:

Lay a cabbage leaf flat on a clean surface. Place about 2–3 tablespoons of the beef mixture in the center of the leaf. Fold in the sides of the leaf and roll tightly from the bottom to the top, ensuring the filling stays inside. Repeat for all the cabbage leaves and filling.

4. Prepare the sauce:

In a saucepan, combine the tomato sauce, diced tomatoes, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika (if using). Season with salt and pepper to taste. Bring to a simmer over medium heat and let it cook for 5 minutes.

5. Cook the cabbage rolls:

In a large pot or Dutch oven, arrange the stuffed cabbage rolls seam side down. Pour the prepared tomato sauce over the rolls, ensuring they’re mostly covered. Bring to a simmer over medium heat, cover, and cook for 1 hour, occasionally spooning the sauce over the rolls to keep them moist.

6. Serve:

Once cooked, remove from heat and let the rolls sit for a few minutes. Serve hot, with a side of mashed potatoes or crusty bread if desired.