Homemade Stuffed Cabbage

Homemade stuffed cabbage is a classic comfort food found in many cultures around the world. Tender cabbage leaves are filled with a flavorful mixture of meat, rice, onions, and seasonings, then slowly simmered in a rich tomato sauce until perfectly soft and delicious. This detailed recipe is designed to guide you through every step, including preparation, cooking techniques, tips, variations, storage, and serving suggestions.

Ingredients

• 1 large green cabbage, about 2 to 3 kilograms
• 1 tablespoon salt (for blanching water)
• 1 kilogram ground beef
• 500 grams ground lamb or additional ground beef
• 1 cup uncooked long-grain rice
• 2 large onions, finely chopped (for filling)
• 4 cloves garlic, minced (for filling)
• 2 eggs
• 1 tablespoon salt (for filling)
• 1 teaspoon black pepper (for filling)
• 1 teaspoon paprika (for filling)
• 1 teaspoon dried oregano (for filling)
• 1 teaspoon dried thyme (for filling)
• 1 tablespoon chopped fresh parsley (for filling)
• 1 tablespoon chopped fresh dill (for filling)
• 2 tablespoons vegetable oil (for filling)
• 3 tablespoons vegetable oil (for sauce)
• 2 large onions, finely chopped (for sauce)
• 4 cloves garlic, minced (for sauce)
• 2 cans crushed tomatoes (about 800 grams each)
• 3 tablespoons tomato paste
• 4 cups beef broth
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice
• 1 teaspoon salt (for sauce)
• 1 teaspoon black pepper (for sauce)
• 1 teaspoon paprika (for sauce)
• 1 bay leaf
• 1 teaspoon dried oregano (for sauce)
• 1 teaspoon dried basil

Instructions

1. Remove damaged outer leaves from the cabbage and rinse thoroughly. Cut around the core to remove as much as possible without breaking the head.
2. Boil salted water in a large pot. Lower the whole cabbage into the boiling water and cook for 3 to 5 minutes.
3. Gently remove softened leaves one by one using tongs until you have 20 to 25 large leaves. Place on a tray or towels to cool.
4. Trim the thick rib at the base of each leaf by shaving it down to make it flexible, but do not cut all the way through.
5. Wash the rice several times under cold water until the water runs mostly clear. Drain thoroughly. Optionally, simmer for 5 minutes, drain, and cool.
6. Heat vegetable oil in a large skillet over medium heat. Add chopped onions and cook for 8 to 10 minutes until soft and translucent. Add garlic and cook for 1 minute. Remove from heat and cool slightly.
7. In a large mixing bowl, combine ground beef, ground lamb, rice, cooked onions, garlic, eggs, salt, black pepper, paprika, oregano, thyme, parsley, and dill. Mix thoroughly but do not overmix.
8. Heat oil in a large saucepan. Add onions and cook until soft and golden. Add garlic and stir for 1 minute.
9. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, beef broth, brown sugar, lemon juice, salt, black pepper, paprika, oregano, basil, and bay leaf.
10. Bring the sauce to a gentle simmer and cook uncovered for about 20 minutes. Taste and adjust seasoning.
11. Lay one cabbage leaf on a work surface. Place 2 to 3 tablespoons of filling near the base. Fold sides inward and roll tightly from bottom to top. Repeat with remaining leaves and filling.
12. Spread a small amount of sauce across the bottom of a large Dutch oven or roasting pan. Arrange cabbage rolls seam-side down in a single layer. Pour some sauce over the first layer.
13. Create a second layer of rolls and add more sauce. Continue layering until all rolls are in the pot. Pour remaining sauce evenly over everything, ensuring rolls are mostly covered by liquid.
14. Cover the pot tightly with a lid. Bake in a preheated oven at 160°C (325°F) for 2 to 2½ hours, or simmer very gently on the stovetop for about 2 hours.
15. Remove from heat and allow the stuffed cabbage to rest for 15 to 20 minutes before serving.

Notes

Optional Ingredients for Extra Flavor: 1 carrot (grated), 1 celery stalk (finely diced), 2 tablespoons Worcestershire sauce, 1 tablespoon honey, 1 teaspoon smoked paprika, fresh parsley for garnish, sour cream for serving. Storage: Refrigerator up to 4 days; Freezer up to 3 months (cool completely before freezing). Reheat by thawing overnight and warming gently with extra sauce. Serving Suggestions: Mashed potatoes, crusty bread, boiled potatoes, butter noodles, steamed vegetables, sour cream, fresh parsley, or extra tomato sauce.