Stuffed cabbage rolls are a delicious and comforting dish! Here’s a simple recipe you can try:
Ingredients:
- 1 large head of cabbage
- 1 pound ground beef (or a mix of beef and pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups beef or vegetable broth
- Chopped parsley for garnish (optional)
Instructions:
- Prepare the Cabbage:
- Bring a large pot of water to a boil. Core the cabbage and carefully place it in the boiling water.
- Cook for about 5-7 minutes, until the outer leaves are tender enough to peel off. Remove the cabbage from the water and let it cool.
- Once cool, carefully peel off the leaves, trying to keep them as intact as possible. You’ll need about 12 large leaves for this recipe.
- Prepare the Filling:
- In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, paprika, Worcestershire sauce, salt, and pepper. Mix until well combined.
- Assemble the Rolls:
- Take a cabbage leaf and place about 1/4 to 1/3 cup of the filling in the center, depending on the size of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly, like a burrito.
- Cook the Rolls:
- In a large skillet or Dutch oven, spread a layer of diced tomatoes and tomato sauce on the bottom.
- Arrange the cabbage rolls, seam side down, on top of the tomato sauce.
- Pour the beef or vegetable broth over the cabbage rolls until they’re almost covered.
- Bring the liquid to a simmer over medium heat, then reduce the heat to low. Cover and let it simmer gently for about 45 minutes to 1 hour, or until the cabbage rolls are cooked through and tender.
- Serve:
- Carefully remove the cabbage rolls from the pot and arrange them on a serving platter.
- Spoon some of the tomato sauce from the pot over the rolls.
- Garnish with chopped parsley if desired, and serve hot.
Enjoy your delicious stuffed cabbage rolls! They’re great served with mashed potatoes or crusty bread on the side.
