Here’s a complete recipe for classic Cabbage Rolls, with clear headings and steps:
Classic Cabbage Rolls Recipe
Ingredients
For the filling:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- Salt and black pepper, to taste
- 1 tsp paprika (optional)
For the rolls:
- 1 large head of cabbage
- 1 can (15 oz / 425 g) tomato sauce or crushed tomatoes
- 1 cup chicken or vegetable broth
- 2 tbsp olive oil or butter
- Salt and pepper, to taste
- Fresh herbs for garnish (parsley or dill)
Instructions
1. Prepare the cabbage
- Remove the core of the cabbage.
- Bring a large pot of water to boil.
- Boil the whole head or separated leaves for 3–5 minutes until pliable.
- Remove leaves carefully and let them cool. Trim thick veins if necessary.
2. Make the filling
- In a bowl, combine ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, and paprika.
- Mix until evenly combined.
3. Assemble the rolls
- Lay a cabbage leaf flat.
- Place 2–3 tablespoons of filling in the center.
- Fold sides over the filling and roll tightly from the stem end.
4. Prepare the baking dish
- Preheat the oven to 350°F (175°C).
- Lightly oil a baking dish.
- Place cabbage rolls seam-side down in the dish.
5. Add sauce
- Mix tomato sauce with broth and a pinch of salt and pepper.
- Pour over cabbage rolls, ensuring they are mostly covered.
- Drizzle a little olive oil on top.
6. Bake
- Cover with foil and bake for 45–60 minutes.
- Remove foil for the last 10–15 minutes to brown the tops slightly.
7. Serve
- Garnish with fresh parsley or dill.
- Serve warm, with extra sauce from the baking dish.
Tips
- You can make cabbage rolls ahead of time and refrigerate or freeze them before baking.
- For extra flavor, sauté onions and garlic before adding to the filling.
- Try a mix of ground meats (beef, pork, or turkey) for richer taste.
If you want, I can also give you a quick stovetop version that cooks in 30 minutes for a faster meal. Do you want me to do that?