Stuffed Cabbage Rolls

These delicious cabbages stuffed with ground beef and rice will please your family so much that you won’t stop preparing them.

Time: 45 min. Approximately.

Servings: 6 approximately.


1 white cabbage cut in half
1 tablespoon of salt in grain
1 onion. finely chopped
3 cloves garlic, finely chopped
2 teaspoon pepper
1 kilo of tomatoes
1 tablespoon granulated sugar
1 tablespoon apple cider vinegar
1 kilo of ground beef
1 egg
1 cup of cooked white rice


Cook the cabbage for 10 minutes in a pot of boiling water with sea salt; drain the water and let cool to room temperature.

Strip the cabbage, being careful not to break the leaves; you need the largest and the medium-sized ones. Remove the core and chop the rest of the cabbage into strips.

Place a bed of the chopped cabbage in a baking dish; set aside.

Cook tomatoes in boiling water for 5 minutes or until skins come off easily; drain water and plunge into cold water.

Remove skins and seeds; blend tomatoes to puree.

SAUTE ¾ of the onion and two cloves of garlic in a saucepan, season with salt and pepper, add the tomato puree, sugar, and vinegar; cook over medium heat for 10 minutes.

PLACE a tablespoon of the sauce over the cabbage in the baking dish; set aside.

Mix the ground beef with the cooked rice, egg, salt, pepper, a finely chopped clove of garlic, and a quarter of a finely chopped onion; mix until everything is well incorporated.

Place some of the mixture on a cabbage leaf, roll it up and place it on the bed of sauce in a baking dish; repeat with the rest of the meat.

Add the rest of the sauce over the cabbage rolls, cover with aluminum foil and bake at 180°C for 40 minutes; remove the foil and bake for 10 more minutes.

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