Stuffed Cabbage Rolls
A nostalgic and hearty dish consisting of tender cabbage leaves wrapped around a savory filling of meat and rice, perfect for family gatherings.
Ingredients
Cabbage and Filling
- 1 large head cabbage Look for one that feels heavy and has firm, vibrant leaves.
- 1 pound ground beef or turkey Organic, grass-fed beef is recommended for a richer flavor.
- 1 cup cooked rice Jasmine or brown rice works well.
- 1 small onion, chopped Sweet onions enhance the flavor beautifully.
- 2 cloves garlic, minced Fresh garlic adds great fragrance.
- 1 can (15 ounces) tomato sauce Choose organic with no added sugar.
- 1 cup beef broth Homemade is best; otherwise, use low-sodium options.
- 1 tablespoon Worcestershire sauce Adds depth of flavor.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme Using fresh thyme is even better!
- 1/2 teaspoon red pepper flakes Optional, for added warmth.
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Boil a large pot of water. Carefully remove the cabbage leaves and boil them for about 2-3 minutes until softened. Set aside.
- In a large bowl, combine the ground meat, cooked rice, onion, garlic, Worcestershire sauce, salt, pepper, paprika, thyme, and red pepper flakes. Mix well until evenly incorporated.
Assembly
- Lay a cabbage leaf flat on a clean surface. Spoon about 2 tablespoons of the meat mixture into the center, fold the sides over, and roll it up tightly.
- Repeat with the remaining leaves and filling.
- In a baking dish, spread some tomato sauce on the bottom and place the rolls seam-side down. Top with the remaining tomato sauce and beef broth. Cover with foil.
Cooking
- Bake for 60-75 minutes until cooked through, with a meat thermometer reading 165°F (74°C).
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 2-3 months. Adjust seasoning to taste and ensure proper rolling of the cabbage leaves.