Tender cabbage leaves stuffed with savory rice and meat filling, baked in a rich tomato sauce for the ultimate comfort food classic.

Scale

1 large head of green cabbage

1 pound ground beef (or chicken/turkey)

1 cup cooked rice

1 medium onion (finely chopped)

2 garlic cloves (minced)

1 egg (lightly beaten)

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

2 cups tomato sauce

1 tablespoon tomato paste

1 cup beef or chicken broth

1 tablespoon olive oil

Cook Mode Prevent your screen from going dark

1. Preheat oven to 375°F (190°C).

2. Bring a large pot of water to boil. Carefully remove cabbage leaves and blanch for 2–3 minutes until pliable. Drain and set aside.

3. In a bowl, combine ground meat, rice, onion, garlic, egg, paprika, salt, pepper, and oregano. Mix until well combined.

4. Place about 2–3 tablespoons of filling onto each cabbage leaf. Fold sides and roll tightly.

5. Arrange cabbage rolls seam-side down in a greased baking dish.

6. In a saucepan, heat olive oil, add tomato paste, and cook 1 minute. Stir in tomato sauce and broth, simmer 5 minutes.

7. Pour sauce over the cabbage rolls, cover with foil, and bake 50–60 minutes until cooked through.

8. Remove foil, bake 10 more minutes to thicken sauce, then serve hot.

Use savoy cabbage instead of green for easier rolling.

Make vegetarian rolls by swapping meat with lentils or mushrooms.

Freeze cooked rolls for up to 2 months.