Classic Stuffed Cabbage
A comforting dish featuring tender cabbage leaves filled with minced beef and rice, simmered in rich tomato sauce.
Servings: 4 servings
Calories: 350kcal
Ingredients
Cabbage and Filling Ingredients
- 1 large head cabbage
- 500 g minced beef You can substitute with ground turkey or chicken.
- 100 g uncooked rice Shorten cooking time as it will finish in the oven.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tin (400g) chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp dried oregano
- to taste Salt and pepper
- 500 ml vegetable or beef stock
- to garnish Fresh parsley, chopped
Instructions
Preparation
- Bring a large pot of water to the boil. Carefully remove the core from the cabbage and gently place the whole head into the boiling water. Blanch for about 2-3 minutes until the outer leaves are tender. Remove and allow to cool.
- Carefully peel off 8-10 leaves and set aside.
Cooking Rice
- In a small saucepan, cook the rice according to package instructions but shorten the cooking time by a few minutes, as it will finish cooking in the oven.
Preparing Filling
- In a large bowl, combine the minced beef, lightly cooked rice, chopped onion, minced garlic, paprika, oregano, salt, and pepper. Mix until well combined.
Stuffing Cabbage Leaves
- Take one cabbage leaf at a time and place about 2-3 tablespoons of the beef mixture at the base of the leaf. Fold the sides in and roll it up tightly. Repeat this process until all the mixture is used up.
Preparing Sauce
- In a large baking dish, mix the chopped tomatoes, tomato paste, and vegetable or beef stock. You can also add additional seasonings to taste.
Baking
- Arrange the stuffed cabbage rolls seam-side down in the baking dish. Pour the sauce over the rolls. Cover the dish with foil and bake in a preheated oven at 180°C for 45-50 minutes until the beef is fully cooked and flavors meld together.
Serving
- Once cooked, remove the foil and let them cool slightly. Garnish with fresh parsley before serving.
Notes
You can prepare the stuffed cabbage rolls a day in advance. Store them in the fridge and bake when ready to serve. For a vegetarian version, swap out the beef for a mixture of lentils and chopped vegetables.