Stuffed Cabbage Rolls

Directions

1. Prepare the Cabbage:
   Bring a large pot of water to a boil. Carefully remove the cabbage core and submerge the whole head in the boiling water. Let it soften for 2–3 minutes, then peel off the outer leaves with tongs. Repeat until you have 10–12 pliable leaves. Cool slightly and trim the thick stem on each leaf to make rolling easier.
2. Make the Filling:
   In a large bowl, combine the ground meat, uncooked rice, onion, garlic, egg, paprika, salt, and pepper. Mix until well incorporated.
3. Roll the Cabbage:
   Lay a cabbage leaf flat. Place 2–3 tablespoons of filling near the base. Fold the sides over the filling and roll tightly from base to tip, like a burrito. Repeat with remaining leaves and filling.
4. Prepare the Sauce:
   In a large pot or deep skillet, combine tomato sauce, broth, brown sugar, vinegar (if using), oregano, salt, and pepper. Bring to a gentle simmer.
5. Cook the Cabbage Rolls:
   Place the rolls seam-side down in the sauce, snugly but not overcrowded. Spoon extra sauce over the tops. Cover and simmer on low heat for 1.5–2 hours until the rice is tender and flavors meld.

Recipe Details

Prep Time: 30 minutes
Cook Time: 1.5–2 hours
Total Time: 2–2.5 hours
Servings: 6–8
Difficulty: Medium

Tips for Success

• Softening Leaves: Freeze cabbage overnight, then thaw to soften leaves without boiling.
• Add Veggies: Include grated carrots, chopped mushrooms, or fresh herbs in the filling for extra flavor.
• Oven Option: Place rolls in a baking dish, pour sauce over, cover with foil, and bake at 350°F (175°C) for 1.5 hours.

Serving Suggestions