Cabbage rolls are tender cabbage leaves stuffed with a flavorful filling (usually meat + rice) and simmered in a savory sauce. They’re popular across Eastern Europe, the Middle East, and parts of Asia.
🥬 Ingredients
For the rolls
- 1 large Cabbage
- 500 g ground beef or chicken
- 1 cup cooked rice
- 1 onion (finely chopped)
- 2–3 cloves garlic (minced)
- Salt & black pepper
- 1 tsp paprika (optional)
For the sauce
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp tomato paste
- 1–2 tbsp oil
- 1 cup water or broth
- Salt, pepper, and a pinch of sugar
👩🍳 Instructions
1. Prepare cabbage leaves
- Boil the whole cabbage in water for 5–10 minutes
- Peel off soft leaves carefully
- Cut thick stem parts to make rolling easier
2. Make filling
- Mix ground meat, cooked rice, onion, garlic, and spices
3. Roll them
- Place filling on each cabbage leaf
- Fold sides in and roll tightly like a wrap
4. Cook
- Place rolls in a pot or deep pan
- Pour tomato sauce over them
- Add water/broth until slightly covered
5. Simmer
- Cook on low heat for 45–60 minutes
- Until cabbage is soft and filling is fully cooked
🍽️ Serving ideas
- With yogurt or sour cream
- With bread or rice
- Garnished with fresh herbs
🔥 Tips
- Don’t overfill or rolls may burst
- Layer extra cabbage leaves at the bottom to prevent sticking
- Add lemon juice for a tangy flavor twist
- You can make a vegetarian version using lentils or mushrooms
🧠 Flavor profile
- Soft, slightly sweet cabbage
- Savory spiced filling
- Rich tomato-based sauce
If you want, I can also give you:
- Turkish-style cabbage rolls
- Oven-baked version
- Or a low-carb/keto cabbage roll recipe
