Here’s a full, structured recipe for Easy Stuffed Cabbage Rolls with step-by-step instructions:

Easy Stuffed Cabbage Rolls

Stuffed cabbage rolls are a comforting, classic dish that combines tender cabbage leaves, savory meat, and flavorful sauce. This version is simple, perfect for weeknight dinners, and yields a hearty meal for the whole family.

Ingredients

For the rolls:

1 large head of cabbage
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
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika (optional)

For the sauce:

1 can (15 oz / 400 g) tomato sauce
1 can (14.5 oz / 400 g) diced tomatoes
1 tablespoon brown sugar or honey
1 teaspoon dried thyme or oregano
1 teaspoon salt
½ teaspoon black pepper

Instructions

1. Prepare the cabbage

Remove the core of the cabbage.
Place the whole head in a large pot of boiling water for 5–7 minutes, or until the outer leaves are soft and pliable.
Carefully peel off 12–14 large leaves and set aside to cool.

2. Make the filling

In a large bowl, combine ground meat, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika.
Mix thoroughly until evenly combined.

3. Assemble the rolls

Lay a cabbage leaf flat and place about 2 tablespoons of filling in the center.
Fold in the sides and roll up tightly to enclose the filling.
Repeat with remaining leaves and filling.

4. Prepare the sauce

In a bowl, mix tomato sauce, diced tomatoes, brown sugar, thyme, salt, and pepper.
Pour a small amount of sauce into the bottom of a baking dish or slow cooker.

5. Cook the rolls

Oven method:

Place rolls seam-side down in the baking dish.
Pour remaining sauce over the rolls.
Cover with foil and bake at 350°F (175°C) for 1–1.5 hours.

Slow cooker method:

Layer rolls seam-side down in the slow cooker.
Pour sauce over the rolls.
Cook on low for 6–7 hours or high for 3–4 hours.

6. Serve

Spoon sauce over the rolls when serving.
Garnish with chopped parsley if desired.
Serve with mashed potatoes, rice, or crusty bread for a complete meal.

Tips for Success

For extra flavor, sauté onions and garlic before mixing them with the meat.
You can use cabbage leaves from a pre-shredded bag by blanching in boiling water until flexible.
Leftovers taste even better the next day as flavors meld.

If you want, I can also give a lighter, low-carb version of these cabbage rolls that swaps rice for cauliflower rice while keeping them tender and flavorful.