Stuffed Cabbage Rolls in Tomato Sauce – A Comfort Food Classic

Stuffed Cabbage Rolls in Tomato Sauce – A Comfort Food Classic

There’s something timeless about stuffed cabbage rolls. Whether you grew up with them as part of Eastern European tradition or discovered them later in life, this dish carries warmth, flavor, and a beautiful sense of nostalgia. Tender cabbage leaves are wrapped around a hearty filling of seasoned meat and rice, then simmered slowly in a rich tomato sauce until perfectly tender. This dish is perfect for family dinners, cold evenings, or when you simply crave something deeply satisfying. From the kitchen of deesviral, here’s a homemade take on this soul-comforting recipe.

Ingredients:

For the cabbage rolls:

• 1 large green cabbage (whole head)

• 1½ pounds ground beef (or a mix of beef and pork)

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• 1 cup cooked rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 egg

• 1 teaspoon salt

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• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon dried thyme (optional)

For the tomato sauce:

• 1 tablespoon olive oil

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• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 can (15 oz) crushed tomatoes

• 1 tablespoon tomato paste

• 1 teaspoon sugar

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• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 1½ cups water or beef broth

• Juice of ½ lemon (optional, for brightness)

Instructions:

1. Prepare the cabbage:
   Bring a large pot of salted water to a boil. Carefully core the cabbage and place it whole into the boiling water. As the outer leaves soften (after 1–2 minutes), gently peel them away using tongs and set aside. Repeat until you have about 12 large, intact leaves. Trim the thick stem from each leaf to make rolling easier.

2. Make the filling:
   In a large bowl, combine the ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and thyme. Mix until just combined—do not overwork the mixture.

3. Roll the cabbage:
   Place about 2 tablespoons of filling on the bottom center of each cabbage leaf. Fold the sides over the filling, then roll tightly from the bottom up, like a burrito. Repeat with all leaves.

4. Make the sauce:
   In a saucepan, heat the olive oil. Add chopped onion and garlic, sautéing until soft and fragrant. Stir in the crushed tomatoes, tomato paste, sugar, salt, pepper, and broth. Simmer for 10–15 minutes to develop flavor.

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5. Assemble and cook:
   Spoon a bit of the sauce into the bottom of a large baking dish or Dutch oven. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce evenly over the top. Cover tightly with foil or a lid.

6. Bake:
   Preheat oven to 350°F (175°C) and bake for 1 hour to 1 hour 15 minutes, until the cabbage is tender and the meat is cooked through. Alternatively, you can simmer on the stovetop over low heat for about the same time.

To Serve:
Let the cabbage rolls rest for 10 minutes before serving. Spoon over extra sauce and serve warm with mashed potatoes, crusty bread, or a dollop of sour cream if desired.

Final Thoughts:
This classic dish brings both comfort and tradition to the table. With just a few simple ingredients and a little care, homemade stuffed cabbage rolls can become a beloved staple in your kitchen. Perfect for sharing and even better the next day, it’s a recipe that warms both the heart and the home.