Here’s a simple, delicious “best cabbage rolls” recipe—soft cabbage leaves stuffed with seasoned meat and rice, simmered in a rich tomato sauce.
🥬 Best Cabbage Rolls (Classic Style)
🛒 Ingredients
For the rolls:
- 1 large cabbage (green, firm head)
- 500g minced beef or chicken (or mixed)
- 1 cup cooked rice
- 1 onion (finely chopped)
- 2–3 garlic cloves (minced)
- 1 egg (optional, helps binding)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika or red chili powder
- 1 tsp cumin (optional)
- Fresh parsley or coriander (optional)
For the sauce:
- 2 tbsp oil
- 1 onion (chopped)
- 2 cups tomato puree (or crushed tomatoes)
- 1 tbsp tomato paste (optional, for richness)
- 1 tsp salt
- 1 tsp sugar (balances acidity)
- 1 tsp chili powder (optional)
- 2 cups water or stock
👩🍳 How to Make
1. Prepare cabbage leaves
- Boil whole cabbage in hot water for 5–10 minutes
- Peel off leaves gently as they soften
- Trim thick stem parts so they roll easily
2. Make filling
Mix together:
- Minced meat
- Cooked rice
- Onion + garlic
- Spices
- Egg (optional)
Mix well until slightly sticky.
3. Roll them
- Take one cabbage leaf
- Add 1–2 tbsp filling
- Fold sides inward
- Roll tightly like a wrap
4. Make sauce
- Heat oil, sauté onion
- Add tomato puree + paste
- Add spices + water
- Simmer 10 minutes
5. Cook cabbage rolls
- Place rolls in a deep pot
- Pour sauce over them
- Cover and simmer 35–45 minutes on low heat
🍽️ Serving
Serve hot with:
- Yogurt or raita
- Bread or rice
- Lemon on the side
⭐ Tips for “best” results
- Don’t overstuff rolls or they may break
- Cook on low heat for tender texture
- Add a little lemon juice at the end for freshness
- Let them rest 10 minutes before serving (flavor improves)
If you want, I can also show:
- 🥬 Turkish-style cabbage rolls (sarma)
- 🥩 Healthy low-carb version (no rice)
- 🍲 Pressure cooker method (faster in 20 minutes)