Instructions
- Prepare the Cabbage:
- Bring a large pot of water to boil.
- Core the cabbage and carefully separate the leaves.
- Blanch the leaves in boiling water for 2–3 minutes until pliable. Drain and set aside.
- Prepare the Filling:
- In a bowl, combine the ground meat, rice, chopped onion, garlic, egg, salt, pepper, and paprika. Mix well.
- Assemble the Rolls:
- Take a cabbage leaf, place 2–3 tablespoons of filling near the base of the leaf.
- Fold in the sides and roll tightly. Repeat with remaining leaves and filling.
- Make the Sauce:
- In a saucepan, heat oil or butter. Add tomato sauce, tomato paste, paprika, sugar, salt, and pepper. Stir and simmer for 5 minutes.
- Cook the Rolls:
- Place the cabbage rolls seam-side down in a large pot or Dutch oven.
- Pour the tomato sauce over the rolls, making sure they are mostly covered.
- Cover and simmer on low heat for 1–1.5 hours. (You can also bake at 350°F / 175°C for 1 hour.)
- Serve:
- Serve hot, with extra sauce spooned over the top.
- Optional: a dollop of sour cream adds a lovely creaminess.
💡 Tips:
- Some recipes add smoked bacon or ham to the sauce for extra depth.
- For a tangy twist, add a splash of sauerkraut juice to the sauce.
- Leftovers taste even better the next day as the flavors meld!
If you want, I can also give you a slow-cooker version so your stuffed cabbage rolls are practically set-it-and-forget-it delicious.
Do you want me to do that?
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