Stuffed Cabbages Rolls

by

👩‍🍳 Directions

1. Prep the Cabbage

  • Bring a large pot of water to a boil.
  • Carefully peel off 12 large leaves and boil for 3–5 minutes until soft.
  • Drain and cool.

2. Make the Filling

  • In a bowl, mix ground meat, rice, onion, garlic, egg, salt, and pepper.

3. Roll the Cabbage

  • Lay a leaf flat, add 2–3 tbsp of filling, fold in sides, and roll tightly.
  • Repeat with remaining leaves.

4. Make the Sauce

  • In a bowl, mix crushed tomatoes, tomato paste, sugar, vinegar, and seasoning.

5. Assemble & Bake

  • Spread a bit of sauce in a 9×13-inch baking dish.
  • Arrange rolls seam-side down.
  • Pour remaining sauce over the top.
  • Cover with foil and bake at 350°F for 1 hour.
  • Uncover and bake 15 minutes more for slight browning.

🍽️ Serving Suggestions

  • Serve with mashed potatoes or crusty bread
  • Add a dollop of sour cream or sprinkle of fresh herbs
  • Pair with cucumber salad or pickled vegetables

🧊 Storage Tips

  • Refrigerate: Up to 4 days in an airtight container
  • Freeze: Up to 3 months with sauce
  • Reheat: In oven or microwave with a splash of sauce or water

🌟 Tips & Variations

  • Brown meat and onion before mixing for deeper flavor
  • Use ground turkey or chicken for a lighter version
  • Add dill or parsley for a fresh twist
  • Try a slow cooker: layer and cook on low for 6–8 hours
  • Don’t overstuff rolls — and always place seam-side down

❤️ Why You’ll Love It

  • Comforting and nutritious
  • Packed with protein, fiber, and flavor
  • Great for meal prep and freezer-friendly
  • Customizable to suit your tastes
  • A dish that brings people together

Leave a Comment