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Stuffed cabbage rolls boast a rich history that spans several continents and cultures. Their origins can be traced back to Eastern European cuisines, where they are known by various names such as “golabki” in Poland and “sarmale” in Romania. The dish has deep roots in these regions, often made with locally sourced ingredients and passed down through generations. As families migrated and cultures intertwined, stuffed cabbage rolls evolved, incorporating diverse flavors and cooking techniques.

Stuffed Cabbage Rolls

Discover the comforting world of savory stuffed cabbage rolls, a dish that brings together rich flavors and cultural traditions from around the globe. This versatile recipe can easily adapt to various dietary needs, using quinoa or lean meats for a healthier option. Whether enjoyed at family gatherings or cozy weeknight dinners, these stuffed rolls create delicious memories around the table. Dive into the step-by-step preparation to experience the joy of this timeless comfort food.
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Ingredients
  

1 large head of green cabbage

1 cup uncooked rice (or quinoa for a gluten-free option)

1 pound ground beef (or turkey for a lighter option)

1/2 pound ground pork

1/2 medium onion, finely chopped

2 cloves garlic, minced

1 large carrot, grated

1/4 cup fresh parsley, chopped

1 egg, lightly beaten

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 can (15 oz) tomato sauce

2 cups beef or vegetable broth

1 tablespoon lemon juice

1 teaspoon dried oregano

1 teaspoon sugar (optional)

Instructions
 

Prepare Cabbage Leaves: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the head into the boiling water. Blanch the cabbage for about 2-3 minutes, or until the outer leaves are soft enough to peel away. Remove the leaves carefully and set aside to cool. You will need about 12-14 leaves.

    Cook the Rice: While the cabbage is cooling, cook the rice according to package instructions. Once cooked, set aside to cool.

      Make the Filling: In a large mixing bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, grated carrot, parsley, egg, paprika, salt, and black pepper. Mix until well combined.

        Prepare the Sauce: In a separate bowl, combine the tomato sauce, beef or vegetable broth, lemon juice, oregano, and sugar (if using). Stir well to combine.

          Stuff the Cabbage: Take one cabbage leaf and place about 2-3 tablespoons of the meat mixture at the base of the leaf. Fold in the sides and roll it up tightly to secure the filling. Repeat with the remaining leaves and filling.

            Bake the Rolls: Preheat the oven to 350°F (175°C). In a large baking dish, spread a thin layer of the sauce mixture on the bottom. Arrange the stuffed cabbage rolls seam-side down in the dish. Pour the remaining sauce over the rolls.

              Cover and Cook: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45-60 minutes, or until the meat is cooked through and reaches an internal temperature of 160°F (70°C).

                Serve: Remove from the oven and let cool for a few minutes. Serve the stuffed cabbage rolls warm, garnished with additional parsley if desired.

                  Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8 rolls