Stuffed cabbage

Instructions

1. Prepare the Cabbage

  1. Bring a large pot of water to a boil.
  2. Remove the core of the cabbage and place the whole head in the boiling water for 5–10 minutes, peeling off the leaves as they soften. Set them aside.
  3. Trim the thick stem of each leaf to make them easier to roll.

2. Make the Filling

  1. In a bowl, combine ground meat, rice, onion, garlic, egg, paprika, salt, and pepper. Mix well.

3. Assemble the Cabbage Rolls

  1. Take a cabbage leaf and place about 2 tablespoons of filling in the center.
  2. Fold the sides over the filling and roll tightly, tucking the ends underneath.
  3. Repeat with the remaining leaves and filling.

4. Prepare the Sauce and Cook

  1. In a large pot, mix crushed tomatoes, broth, tomato paste, sugar, bay leaf, salt, and pepper.
  2. Place the cabbage rolls seam-side down in the pot, arranging them snugly.
  3. Cover and simmer on low heat for 1.5 to 2 hours, until the rolls are tender and flavors meld together.

Serving Suggestions

  • Serve with sour cream and fresh parsley.
  • Pair with mashed potatoes or crusty bread for a full meal.

Tips

  • Short on time? Use sauerkraut leaves for a tangy twist.
  • Add diced bacon or smoked sausage to the pot for extra flavor.

This dish is even better the next day—so make extra! 🍽️✨