Homemade Stuffed Cabbage Rolls
Homemade stuffed cabbage rolls are a comforting dish combining tender cabbage, flavorful meat, and rich tomato sauce, perfect for family gatherings.
Servings: 6 servings
Calories: 320kcal
Ingredients
Cabbage and Sauce Ingredients
- 1 large head cabbage For rolling the filling
- 1 cup tomato sauce For layering and topping the rolls
- 1 can (400g) diced tomatoes To pour over the rolls before baking
Filling Ingredients
- 500 g minced beef or minced lamb Main protein source
- 1 cup cooked rice Acts as a binder in the filling
- 1 onion, chopped Adds sweetness and depth of flavor
- 2 cloves garlic, minced Enhances flavor
- 1 tablespoon Worcestershire sauce Adds umami flavor
- Salt and pepper to taste For seasoning
- Fresh herbs (parsley or dill) for garnish Optional garnish
Instructions
Preparation
- Preheat the oven to 180°C (350°F).
- Carefully remove the cabbage leaves from the head and blanch them in boiling water for about 2 minutes until they become soft. Drain and set aside.
- In a large bowl, mix together the minced meat, cooked rice, chopped onion, minced garlic, salt, pepper, and Worcestershire sauce until well combined.
Assembly
- Take a portion of the meat mixture and place it onto each cabbage leaf. Roll the leaf tightly, tucking in the sides as you go.
- Spread a layer of tomato sauce at the bottom of a baking dish, then arrange the cabbage rolls seam side down in the dish.
- Pour the remaining tomato sauce and diced tomatoes over the top of the rolls, ensuring they are well covered.
Baking
- Cover the dish with foil and bake for 1 hour.
Serving
- Once baked, let them cool slightly before serving. Garnish with fresh herbs for an added touch.
Notes
For variations, add red pepper flakes or chilies to the meat mixture for heat, or swap meat for a mix of sautéed mushrooms and vegetables for a vegetarian option. Prepare in advance and store in the fridge until ready to bake.