Description
This traditional stuffed cabbage recipe features tender cabbage leaves filled with a savory ground meat and rice mixture, all simmered in a vibrant, sweet-and-tangy tomato paprika sauce. It’s a comforting and easy dish, perfect for family dinners.
Ingredients
- 1 large green cabbage (1.5–2 kg or 3–4 lbs)
- 700g (1.5 lbs) ground beef (80/20 lean)
- 120g (0.5 cup) uncooked white rice (medium-grain)
- 800g (28 oz) crushed or diced tomatoes (high-quality San Marzano)
- 2 medium onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons sweet paprika (Hungarian sweet paprika)
- 500ml (2 cups) beef or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- pinch dried thyme
- 1 tablespoon olive oil
- 2 tablespoons tomato sauce (for filling)
Instructions
- Prep Cabbage: Carefully core a large green cabbage. Blanch it in a large pot of boiling water for 10-15 minutes until the outer leaves feel pliable. Gently peel off 12-16 intact leaves once softened.
- Prepare Filling: Combine 700g ground beef, 120g uncooked white rice, chopped onion, minced garlic, 1 teaspoon salt, 0.5 teaspoon black pepper, and 2 tablespoons tomato sauce in a large bowl. Mix until just combined.
- Assemble Rolls: Lay a cabbage leaf flat. Place 2-3 tablespoons of filling near the core end, fold in the sides, and roll tightly away from you for a compact roll. Repeat for all leaves.
- Prepare Tomato Paprika Bath: In a large 6-quart Dutch oven, sauté remaining chopped onion and minced garlic in 1 tablespoon olive oil until fragrant and softened, about 5-7 minutes. Add remaining crushed tomatoes, 2 tablespoons sweet paprika, 500ml beef broth, 1 teaspoon salt, and 0.5 teaspoon pepper. Simmer gently.
- Simmer & Cook: Arrange rolls seam-side down in the simmering tomato paprika bath, ensuring the sauce mostly covers them. Cover the pot and simmer gently over low heat for 1.5 to 2 hours, until the cabbage is fork-tender and the filling cooked through.
Notes
Prepare the filling the night before to save time. For gluten-free, ensure broth and spices are certified GF. For dairy-free, serve without sour cream. For lower-carb, replace white rice with cauliflower rice. For vegetarian, use plant-based ground meat or a mushroom/lentil mix. For quicker prep, use pre-shredded cabbage in a deconstructed roll. Don’t overfill cabbage leaves; simmer gently to keep rolls intact; ensure leaves are tender enough to roll without tearing. Enhance flavor with fresh dill, parsley, caraway seeds, sour cream, apple cider vinegar, lemon juice, brown sugar, or a bay leaf.
- Prep Time: 75 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 2 rolls
- Calories: 360 calories
- Sugar: 1 g
- Sodium: 490 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 55 mg