Stuffed Cabbage Rolls Recipe

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  • 2 tbsp chopped fresh parsley (or 1 tbsp dried)

  • 1 tsp paprika

  • ½ tsp dried thyme

  • 1 tsp salt

  • ½ tsp  black pepper

For the tomato sauce:

  • 2 tbsp  olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 can (800 g) of crushed tomatoes

  • 2 tbsp tomato paste

  • 2 cups beef or vegetable broth

  • 1 tsp sugar (to balance the acidity)

  • 1 tsp paprika

  • 1 tsp salt

  • ½ tsp  black pepper

  • 1 bay leaf

Necessary Kitchen Utensils

  • A large pot (for blanching the cabbage)

  • A large  salad bowl

  • A cutting board and a sharp knife

  • A skimmer

  • A large skillet or saucepan (for the sauce)

  • Measuring cups and spoons

  • A gratin dish or casserole dish (for oven cooking)

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  • Aluminum foil or a lid

  • Step by Step Instructions
    Step 1: Prepare the Cabbage Leaves
    Bring a large pot of salted water to a boil.

    Remove the core of the cabbage with a sharp knife.

    Place the whole cabbage in boiling water and cook for 3–5 minutes.

    Using a slotted spoon, gently remove the softened leaves one by one.

  • Set aside 12–14 large, intact leaves. Pat them dry with a paper towel.

    Remove the large rib at the base of each leaf to make rolling easier.

    Tip: If the cabbage remains too firm, immerse it in boiling water for a few minutes and remove other leaves.

    Step 2: Prepare the Stuffing
    In a large bowl, combine the ground meat, cooked rice, onion, garlic, parsley, egg, paprika, thyme, salt and pepper.

    Mix gently by hand or with a spoon until smooth (avoid overworking the stuffing to prevent it from becoming compact).

    Step 3: Roll the Cabbage Leaves
    Spread a cabbage leaf on a board, rib down.

    Place 2–3 tablespoons of stuffing near the base of the leaf.

    Fold the sides over the stuffing, then roll tightly like a burrito.

    Repeat the operation until you have used up all the stuffing and leaves.

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