Recipe Information

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 6 (12 rolls)

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Ingredients

For the Cabbage Rolls

• 1 large green cabbage (about 2–3 pounds)
• 1 pound (450g) lean ground beef
• ½ pound (225g) ground pork (optional, or use all beef)
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 2 tablespoons chopped fresh parsley
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Tomato Sauce

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz/800g) crushed tomatoes
• 1 can (15 oz/425g) tomato sauce
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and black pepper, to taste

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Instructions

Step 1: Prepare the Cabbage

1. Bring a large pot of salted water to a boil.
2. Remove the tough core from the cabbage.
3. Carefully place the whole cabbage into the boiling water.
4. Cook for 8–10 minutes, removing the softened outer leaves as they loosen.
5. Set the leaves aside to cool. You should have about 12 large leaves.

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Step 2: Make the Filling

In a large bowl, combine:

• Ground beef
• Ground pork (if using)
• Cooked rice
• Onion
• Garlic
• Egg
• Parsley
• Paprika
• Italian seasoning
• Salt
• Black pepper

Mix gently until just combined.

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Step 3: Prepare the Sauce

1. Heat olive oil in a saucepan over medium heat.
2. Cook the onion for 4–5 minutes until softened.
3. Add the garlic and cook for 30 seconds.
4. Stir in:
   • Crushed tomatoes
   • Tomato sauce
   • Tomato paste
   • Brown sugar
   • Worcestershire sauce
   • Paprika
   • Oregano
   • Thyme
5. Simmer for 10 minutes, stirring occasionally.

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Step 4: Roll the Cabbage

1. Trim the thick center rib from each cabbage leaf if needed.
2. Place about ⅓ cup of filling near the base of each leaf.
3. Fold in the sides and roll tightly, like a burrito.

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Step 5: Assemble

• Spread 1 cup of tomato sauce in the bottom of a 9×13-inch baking dish.
• Arrange the cabbage rolls seam-side down.
• Pour the remaining sauce evenly over the rolls.

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Step 6: Bake

• Cover tightly with foil.
• Bake at 350°F (175°C) for 1 hour 30 minutes, until the cabbage is tender and the filling is fully cooked.

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Serving Suggestions

Serve with:

• Mashed potatoes
• Buttered egg noodles
• Crusty bread
• Roasted vegetables
• Sour cream (optional)

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Storage

Refrigerator

• Store in an airtight container for up to 4 days.

Freezer

• Freeze cooked or uncooked rolls (with sauce) for up to 3 months.
• Thaw overnight in the refrigerator before reheating or baking.

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Tips for Perfect Stuffed Cabbage Rolls

• Freeze the whole cabbage overnight, then thaw it—the leaves soften naturally and are easier to peel.
• Don’t overfill the cabbage leaves to prevent splitting.
• Roll tightly to help the filling stay inside during baking.
• Let the rolls rest for 10 minutes before serving so the sauce thickens slightly.
• For extra flavor, sprinkle a little grated Parmesan or fresh parsley over the finished dish.

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Approximate Nutrition (Per 2 Rolls)

• Calories: 410
• Protein: 28g
• Carbohydrates: 22g
• Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 105mg
• Sodium: 720mg
• Fiber: 4g
• Sugar: 9g