Eat Stuffed Cabbages Rolls

Eat Stuffed Cabbages Rolls


For the filling:

  • 1 large head of cabbage
  • 1 pound ground beef and/or pork
  • 1/2 cup cooked rice
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 egg
  • Salt and pepper to taste
  • Optional seasonings: paprika, thyme, or parsley

For the sauce:

  • 1 can (15 oz) tomato sauce or crushed tomatoes
  • 1/2 cup beef or vegetable broth
  • 1/4 cup brown sugar
  • 2 tablespoons vinegar (white or apple cider)
  • Salt and pepper to taste


  1. Start by boiling the whole head of cabbage in a large pot of water for about 10-15 minutes or until the outer leaves are soft and pliable. Remove the leaves as they become tender and set them aside to cool.
  2. While the cabbage leaves are cooling, prepare the filling. In a mixing bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, egg, and seasonings. Mix everything thoroughly.
  3. Place a spoonful of the meat and rice mixture onto each cabbage leaf and fold the sides inwards, then roll the leaf up to encase the filling, creating a little package. Place the rolled cabbage leaves seam-side down in a large baking dish.
  4. In a separate bowl, mix the tomato sauce or crushed tomatoes, beef or vegetable broth, brown sugar, vinegar, salt, and pepper to create the sauce.
  5. Pour the sauce over the stuffed cabbage rolls in the baking dish.
  6. Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 1.5 to 2 hours, or until the cabbage is tender and the meat is cooked through.
  7. Serve the stuffed cabbage rolls hot, drizzled with the tomato sauce.

Stuffed cabbage rolls are a hearty and flavorful dish that can be enjoyed on their own or with a side of mashed potatoes or crusty bread. They’re often associated with comfort food and are a staple in many Eastern European and Mediterranean cuisines.