Stuffed Cabbage Rolls

Stuffed Cabbage Rolls: A Hearty, Comforting Classic

Stuffed cabbage rolls are a traditional dish loved by many for their hearty, flavorful filling wrapped in tender cabbage leaves. This dish is a comforting, satisfying meal that has been passed down through generations in various cultures, from Eastern Europe to the Mediterranean. Whether you’re preparing them for a family dinner, a holiday feast, or just a cozy weeknight meal, stuffed cabbage rolls are sure to be a crowd-pleaser.

This recipe combines seasoned ground meat with rice and vegetables, all wrapped up in cabbage leaves and simmered in a rich, tangy tomato sauce. The result is a meal that’s not only filling but also incredibly flavorful. Best of all, it’s easy to make in large batches and can even be frozen for later use.

Why You’ll Love Stuffed Cabbage Rolls:

1. Comforting and Hearty: The combination of tender cabbage and a flavorful meat filling makes stuffed cabbage rolls a warm, satisfying meal.
2. Perfect for Meal Prep: You can make a big batch of these and store them in the fridge or freezer for future meals.
3. Customizable: You can easily tweak the filling to suit your tastes, whether that’s swapping beef for turkey, adding more spices, or making it vegetarian.
4. Packed with Flavor: The cabbage rolls are slow-cooked in a tangy tomato sauce that infuses every bite with deep, rich flavor.

Ingredients for Stuffed Cabbage Rolls

For the Filling:

• 1 lb ground beef (or ground turkey for a lighter version)
• 1 cup cooked rice (white or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, lightly beaten
• 1 tablespoon olive oil (for cooking the onion and garlic)

For the Tomato Sauce:

• 2 cups tomato sauce
• 1/4 cup tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice (or vinegar for a sharper tang)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf (optional)

For the Cabbage:

• 1 large head of cabbage (choose a firm, medium-sized head)

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