Someone here is still eating stuffed cabbage rolls.

👉 Tip: If some leaves are very large, you can cut them in half.

✂️ Step 2: Prepare the leaves

Using a sharp knife, remove the tough part (the thick rib) at the base of each leaf to make rolling easier.

🥩 Step 3: Prepare the filling

In a large bowl, thoroughly mix:

ground beef

cooked rice

egg

garlic

parsley

diced onion

tomato sauce (1/4 cup)

salt and pepper
🌯 Step 4: Forming the Stuffed Cabbage Rolls

Place a small amount of filling (about the size of a sausage) in the center of a cabbage leaf.

Fold in the sides, then roll tightly like a fajita.

Place the roll seam-side down in a casserole dish.

👉 Line the bottom of the dish with:

a little tomato sauce

1 or 2 cabbage leaves
➡️ This prevents the stuffed cabbage rolls from sticking or burning.
🍅 Step 5: Add the sauce

Pour the crushed tomatoes and the remaining tomato sauce over the stuffed cabbage rolls.

Make sure they are well coated.

🔥 Step 6: Slow and perfect cooking

Cover the dish (with a lid or aluminum foil).

Bake at 375°F (190°C) for 75 minutes.

Then reduce the temperature to 325°F (165°C) and continue baking for another 90 minutes, until:

the cabbage is ultra-tender

the sauce is thick and flavorful
🍽️ Serving

Serve piping hot, topped with tomato sauce.

Delicious with:

fresh bread

mashed potatoes

or simply on its own 😍

💡 Tips & Variations

🥩 Substitute some of the beef with ground pork for extra flavor

🌶️ Add paprika, thyme, or bay leaf to the sauce

❄️ Freezes very well (even better reheated the next day!)

🍋 A touch of cream or lemon on the plate enhances the flavors

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