Step 3: Roll the Cabbage
Lay a cabbage leaf flat on a clean surface.
Place 2–3 tablespoons of filling near the base of the leaf.
Fold the sides over the filling and roll tightly from the base to the tip.
Repeat with remaining leaves and filling.
Pro tip: Don’t overfill; otherwise, the rolls may burst during cooking.
Step 4: Prepare the Sauce
In a medium saucepan, heat olive oil over medium heat.
Add tomato paste and sauté for 1–2 minutes.
Stir in crushed tomatoes and broth.
Add sugar, salt, pepper, and oregano or basil.
Simmer for 10–15 minutes until slightly thickened.
Step 5: Cook the Cabbage Rolls
Preheat the oven to 350°F (175°C).
Spread a thin layer of tomato sauce on the bottom of a baking dish.
Arrange the cabbage rolls seam-side down in the dish.
Pour the remaining sauce over the rolls.
Cover tightly with aluminum foil.
Bake for 45–60 minutes, until the cabbage is tender and the filling is cooked through.
Alternative method: You can also simmer the rolls gently on the stovetop in a large pot for about 45 minutes.
Step 6: Serve
Remove the cabbage rolls from the oven and let them rest for 5 minutes.
Serve warm, spooning extra tomato sauce over the top.
Optional garnishes: fresh parsley, sour cream, or a squeeze of lemon for brightness.
Tips for the Perfect Stuffed Cabbage Rolls
Use slightly undercooked rice for the filling, as it will finish cooking inside the rolls.
For extra flavor, sauté onions and garlic before mixing them with meat and rice.
Leftovers taste even better the next day, as the flavors have more time to meld.
Conclusion:
Stuffed cabbage rolls are more than just a dish—they’re a labor of love that delivers rich flavor in every bite. With tender cabbage, savory filling, and tangy tomato sauce, this classic comfort food will become a family favorite for dinners, holidays, or cozy nights at home.
If you want, I can also make a shortcut version that keeps all the flavor but is faster to prepare for busy weeknights. Do you want me to do that?
