Stuffed Cabbages Rolls

Certainly! Here’s a detailed recipe for Stuffed Cabbage Rolls:




For the Cabbage Rolls:

1 large head of cabbage

1 1/2 pounds ground beef (or a mix of beef and pork)

1 cup cooked rice

1 onion, finely chopped

2 cloves garlic, minced

1 egg, beaten

1 can (14 oz) crushed tomatoes

1 teaspoon paprika

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

For the Sauce:

1 can (28 oz) crushed tomatoes

1 cup beef or vegetable broth

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

Salt and pepper to taste


Preparing the Cabbage Leaves:

Fill a large pot with water and bring it to a boil.

Carefully core the cabbage and place it in the boiling water for about 2-3 minutes until the outer leaves soften.

Using tongs, remove the softened leaves and place them on a clean towel to cool.

Making the Filling:

In a skillet over medium heat, add olive oil. Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute.

Add the ground beef (or beef-pork mix) to the skillet and cook until browned. Drain any excess fat.

Transfer the meat mixture to a large bowl. Add cooked rice, beaten egg, crushed tomatoes, paprika, oregano, salt, and pepper. Mix thoroughly.

Rolling the Cabbage Rolls:

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