Tender cabbage leaves wrapped around a savory filling of ground meat, rice, and herbs — these classic stuffed cabbage rolls are the very definition of comfort food. Slowly simmered until meltingly soft, they make a hearty weeknight dinner the whole family will love. For more cozy classics, try our Lazy Cabbage Rolls or these Lazy Stuffed Cabbage Rolls.
Lining the pot with cabbage leaves and tucking sliced bell pepper and carrot between the layers adds extra flavor to every bite. For more family dinner inspiration, browse the recipes at Allrecipes, and here on the site you’ll also find our Baked Napa Cabbage Rolls with Meat and Creamy Garlic Sauce.
Ingredients
- 2 heads of cabbage
- 1.2 kg (2.6 lb) ground meat
- 3 onions, finely chopped
- 100 g (1/2 cup) rice
- 400 g (1 3/4 cups) crushed tomatoes
- Fresh cilantro and dill, chopped
- Salt and pepper, to taste
- 100 ml (1/3 cup) water
- 1 bell pepper and 1 carrot, for layering
Instructions
- Parboil the cabbage heads just until the leaves soften, but do not overcook. Cut out the tough ribs, halve the large leaves, and keep the small leaves whole.
- Combine the ground meat, onions, rice, herbs, salt, pepper, crushed tomatoes, and water and mix thoroughly.
- Wrap spoonfuls of the filling in the cabbage leaves.
- Line the bottom of a pot with cabbage leaves, arrange the rolls in layers, tucking sliced bell pepper and carrot between layers. Sprinkle with salt and add water so it does not quite cover the rolls.
- Simmer over low heat until the filling is cooked through and the rolls are tender, about 1 hour.
Tips
- Don’t overcook the cabbage when parboiling — the leaves should be just pliable enough to roll without tearing.
- Cut out the tough central rib from each large leaf so the rolls seal neatly and cook evenly.
- Keep the simmer gentle and low; the rolls are ready when the rice and meat are fully cooked and the rolls are tender, about 1 hour.
Nutrition
Nutrition: per 100 g: 120.6 kcal, protein 7.58 g, fat 7.28 g, carbs 5.97 g