Stuffed cabbage rolls in tomato sauce are a traditional comfort food enjoyed in many cultures, particularly in Eastern European cuisine. This dish features tender cabbage leaves wrapped around a savory filling of ground meat and rice, then simmered or baked in a rich tomato-based sauce. The rolls are hearty, flavorful, and satisfying, offering a balance of textures: the soft cabbage exterior, the juicy meat and rice filling, and the tangy tomato sauce that ties everything together. It is a dish that feels rustic yet elegant, perfect for family dinners, festive occasions, or simply as a nourishing meal on a cold day. The glossy sauce coating the rolls enhances both flavor and presentation, making them as visually appealing as they are delicious.
Ingredients:
- 1 large head of cabbage
- 1 pound ground beef or lamb
- ½ pound ground pork (optional, for added richness)
- 1 cup cooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 egg (to bind the filling)
- 2 cups tomato sauce or crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon sugar (to balance acidity)
- 1 teaspoon dried oregano or thyme
- Fresh parsley for garnish
Instructions:
- Prepare the cabbage leaves: Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head into the boiling water. Cook for 5–7 minutes until the outer leaves soften. Remove and separate the leaves, setting aside about 12–15 large ones.
- Make the filling: In a mixing bowl, combine ground meat, cooked rice, onion, garlic, paprika, black pepper, salt, and egg. Mix until well combined.
- Stuff the leaves: Place a cabbage leaf flat on a surface. Add 2–3 tablespoons of filling near the base, fold the sides inward, and roll tightly to form a neat parcel. Repeat with remaining leaves and filling.
- Prepare the sauce: In a saucepan, heat olive oil and sauté tomato paste for 1–2 minutes. Add tomato sauce, sugar, oregano, and a pinch of salt. Simmer for 10 minutes until slightly thickened.
- Cook the rolls: Arrange the stuffed cabbage rolls in a large baking dish or pot. Pour the tomato sauce evenly over them. Cover with foil if baking, or a lid if simmering. Bake at 350°F (175°C) for 45–50 minutes, or simmer gently on the stovetop for about 1 hour.
- Serve: Garnish with fresh parsley and serve hot, with extra sauce spooned over the rolls.
Servings:
This recipe serves 6 people, with about 12–15 rolls depending on the size of the cabbage leaves.
Note:
Stuffed cabbage rolls in tomato sauce are best enjoyed warm, when the flavors have melded together and the rolls are tender. The tomato sauce not only enhances the taste but also keeps the rolls moist during cooking. For variations, you can adjust the filling by adding mushrooms, herbs, or even lentils for a vegetarian version.
The key to success lies in preparing the cabbage leaves properly—softening them in boiling water makes them pliable and easy to roll. The filling should be well-seasoned but not overly wet, ensuring the rolls hold their shape. Cooking them slowly allows the flavors to develop fully, with the tomato sauce infusing the rolls with tangy richness.
This recipe highlights the beauty of traditional home cooking: simple ingredients transformed into a dish that feels both comforting and celebratory. Each roll offers a satisfying bite of tender cabbage, savory filling, and tangy sauce, making it a timeless addition to any meal. Stuffed cabbage rolls in tomato sauce are more than just food—they are a symbol of warmth, tradition, and the joy of sharing hearty meals with loved ones.