Here’s a clear, traditional recipe for Cabbage Rolls you can follow at home.
🥬 Ingredients
For the cabbage
- 1 large cabbage (whole head)
For the filling
- 500g minced beef (or beef + lamb)
- 1 cup rice (washed, partially cooked or raw depending on preference)
- 1 medium onion (finely chopped)
- 2–3 garlic cloves (minced)
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp paprika or chili powder
- 2 tbsp fresh parsley (optional)
For the sauce
- 2–3 tbsp tomato paste
- 2 cups crushed tomatoes (or blended fresh tomatoes)
- 2–3 cups water or stock
- 1 tsp salt
- 1 tsp sugar (to balance acidity)
- 1–2 tbsp oil
- Optional: lemon juice or a splash of vinegar
👩🍳 Instructions
1. Prepare the cabbage
- Remove the core of the cabbage carefully.
- Boil the whole head in salted water for 5–10 minutes.
- Peel off softened leaves one by one.
- Trim thick veins so they roll easily.
2. Make the filling
- Mix minced meat, rice, onion, garlic, spices, and herbs in a bowl.
- Combine well so everything is evenly seasoned.
3. Roll the cabbage
- Place a spoonful of filling on each leaf.
- Fold the sides inward and roll tightly like a wrap.
- Repeat until all filling is used.
4. Arrange in pot
- Place leftover cabbage leaves at the bottom of a deep pot.
- Arrange rolls tightly in layers so they don’t open while cooking.
5. Add sauce
- Mix tomato paste, crushed tomatoes, water/stock, salt, sugar, and oil.
- Pour over the rolls until mostly covered.
6. Cook
- Cover and simmer on low heat for 60–90 minutes.
- Cook until cabbage is very soft and filling is fully cooked.
🍽️ Serving
Serve hot with:
- Yogurt or garlic yogurt sauce
- Fresh salad
- Lemon wedges
If you want, I can also give you:
- Pakistani-style spicy cabbage rolls 🌶️
- Vegetarian cabbage rolls 🥕
- Or oven-baked version instead of stovetop 👍
