There’s something magical about recipes passed down through generations, isn’t there? They carry stories, memories, and flavors that connect us to the people we love. Grandma’s Hearty Stuffed Cabbage Rolls are no exception. These tender, savory bundles of cabbage stuffed with a flavorful meat mixture and topped with a creamy paprika sauce embody the warmth of home-cooked meals. Whether you’re creating new memories with your family or enjoying a nostalgic taste of the past, this recipe is bound to become a favorite in your household.
Why Stuffed Cabbage Rolls Are a Classic
Stuffed cabbage rolls are one of those dishes that appear in cuisines around the world, from Eastern Europe to the Middle East, for good reason. They’re comforting, budget-friendly, and packed with flavor. The combination of tender cabbage leaves wrapped around a hearty meat filling is as satisfying as it gets. Plus, they’re incredibly versatile—you can customize the filling with different spices, proteins, or even vegetarian alternatives.
Ingredients for Grandma’s Hearty Stuffed Cabbage Rolls
Here’s everything you’ll need to make these delicious cabbage rolls, broken down into their components.
For the Cabbage Rolls:
| Ingredient | Quantity |
|---|---|
| Cabbage (white or pointed) | 1 head |
| Ground meat (beef, pork, or mix) | 700 g |
| Onion, finely chopped | 1 |
| Salt | 7 g |
| Black pepper | 5 g |
| Oregano | 7 g |
| Sweet paprika | 5 g |
| Eggs | 2 |
| Flour | 40 g |
For the Sour Cream Mixture:
| Ingredient | Quantity |
|---|---|
| Sour cream | 30 g |
| Sweet paprika | 5 g |
| Black pepper | 5 g |
| Salt | 5 g |
Step-by-Step Instructions
1. Preparing the Cabbage
- Boil the Cabbage: Bring a large pot of water to a rolling boil. Carefully remove the core of the cabbage with a knife. Place the whole head of cabbage in the boiling water.
- Cook Until Tender: Boil for 5-7 minutes, or until the outer leaves become tender and begin to loosen.
- Cool and Separate the Leaves: Remove the cabbage from the pot and allow it to cool. Carefully peel off the leaves, keeping them intact. You’ll use these for wrapping the filling.
2. Preparing the Filling
- Mix the Ingredients: In a large mixing bowl, combine the ground meat, chopped onion, salt, black pepper, oregano, sweet paprika, eggs, and flour.
- Blend Thoroughly: Mix everything together until it forms a cohesive filling. You can use your hands to ensure everything is evenly incorporated.
3. Assembling the Cabbage Rolls
- Add the Filling: Place a cabbage leaf flat on a clean surface. Add a heaping tablespoon of the meat mixture to the center of the leaf.
- Roll the Leaf: Fold the sides of the cabbage leaf over the filling, then roll it up tightly from the bottom to create a neat package.
- Repeat: Continue this process with the remaining leaves and filling until all the rolls are assembled.
4. Baking the Cabbage Rolls
- Prepare the Oven: Preheat your oven to 350°F (175°C).
- Arrange the Rolls: Place the stuffed cabbage rolls in a single layer, seam side down, in a large baking dish.
- Prepare the Sour Cream Mixture: In a small bowl, whisk together the sour cream, sweet paprika, black pepper, and salt.
- Top the Rolls: Spread the sour cream mixture evenly over the cabbage rolls in the dish.
5. Cooking the Cabbage Rolls
- Cover and Bake: Cover the baking dish with foil to lock in the moisture. Bake for 45 minutes.
- Finish Baking: Remove the foil and bake for an additional 15 minutes, or until the cabbage is tender and the meat filling is fully cooked. The topping should be golden and creamy.
6. Serving the Cabbage Rolls
- Cool Slightly: Remove the cabbage rolls from the oven and let them cool for a few minutes before serving.
- Garnish: Sprinkle with fresh herbs like parsley or dill for added color and flavor.
- Serve: These cabbage rolls are delicious on their own or paired with a slice of crusty bread.
Pro Tips for Success
- Choose the Right Cabbage: White or pointed cabbage works best because the leaves are flexible and easy to roll.
- Don’t Overstuff the Leaves: Using a heaping tablespoon of filling per leaf ensures the rolls stay compact and don’t tear.
- Pre-Boil for Tenderness: Boiling the cabbage first makes the leaves pliable and prevents them from cracking during rolling.
- Season Generously: The filling should be well-seasoned, as the cabbage itself has a mild flavor.
- Let It Rest: Allow the cabbage rolls to rest for a few minutes after baking so the flavors can fully develop.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | ~300 |
| Protein | 22 g |
| Fat | 15 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
| Sodium | 600 mg |
FAQs About Grandma’s Hearty Stuffed Cabbage Rolls
1. Can I use a different type of meat?
Absolutely! Ground turkey, chicken, or lamb are great alternatives. You can even use a mix of meats for more flavor.
2. How can I make this recipe vegetarian?
You can replace the meat with a mixture of cooked rice, lentils, or finely chopped mushrooms. Add extra spices to enhance the flavor.
3. Can I prepare this dish ahead of time?
Yes! You can assemble the cabbage rolls and store them in the refrigerator for up to 24 hours before baking. Add the sour cream mixture just before cooking.
4. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
5. Can I freeze stuffed cabbage rolls?
Yes, they freeze beautifully. Place the uncooked rolls in a freezer-safe dish and cover tightly. Thaw overnight in the refrigerator before baking.
6. What can I serve with cabbage rolls?
Cabbage rolls pair well with mashed potatoes, rice, or a fresh side salad for a complete meal.
Why This Recipe Stands Out
Grandma’s Hearty Stuffed Cabbage Rolls capture everything you love about comforting home-cooked meals. The tender cabbage leaves, savory meat filling, and creamy paprika topping create a dish that’s hearty, flavorful, and perfect for sharing. It’s a classic recipe that never goes out of style and is guaranteed to bring people together around the table.
Conclusion: Ready to Cook Like Grandma?
Now that you know how to make Grandma’s Hearty Stuffed Cabbage Rolls, it’s time to try it for yourself. This timeless dish is more than just food—it’s a way to connect with tradition, create new memories, and savor the flavors of the past. So, grab a head of cabbage, roll up your sleeves, and get cooking. You’re about to make a meal your family will talk about for years to come!
Happy cooking!
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Grandma’s Hearty Stuffed Cabbage Rolls: A Timeless Comfort Food
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
Description
Tender cabbage leaves lovingly wrapped around a flavorful ground meat filling, baked to perfection and topped with a creamy, paprika-infused sour cream sauce. This classic comfort food is hearty, satisfying, and guaranteed to remind you of Grandma’s kitchen. Perfect for family dinners, leftovers, or sharing memories around the table.
Ingredients
For the Cabbage Rolls:
- 1 head of cabbage (white or pointed cabbage)
- 700 g ground meat (beef, pork, or a mix)
- 1 onion, finely chopped
- 7 g salt
- 5 g black pepper
- 7 g oregano
- 5 g sweet paprika
- 2 eggs
- 40 g flour
For the Sour Cream Mixture:
- 30 g sour cream
- 5 g sweet paprika
- 5 g black pepper
- 5 g salt
Instructions
1. Prepare the Cabbage:
- Heat a large pot of water to a rolling boil.
- Remove the core from the cabbage and carefully place the whole head into the boiling water.
- Boil for 5-7 minutes, or until the outer leaves are tender and peel away easily.
- Remove the cabbage and let it cool. Peel off the leaves, keeping them intact.
2. Prepare the Filling:
- In a large mixing bowl, combine ground meat, chopped onion, salt, black pepper, oregano, sweet paprika, eggs, and flour.
- Mix thoroughly until all ingredients are well blended.
3. Assemble the Cabbage Rolls:
- Lay a cabbage leaf flat on a clean surface. Place a heaping tablespoon of meat filling in the center.
- Fold the sides of the leaf over the filling, then roll it up from the bottom to seal it.
- Repeat with the remaining leaves and filling.
4. Cook the Cabbage Rolls:
- Preheat your oven to 350°F (175°C).
- Arrange the cabbage rolls, seam side down, in a single layer in a large baking dish.
5. Prepare the Sour Cream Mixture:
- In a small bowl, whisk together sour cream, sweet paprika, black pepper, and salt until smooth.
- Spread the sour cream mixture evenly over the cabbage rolls.
6. Bake the Cabbage Rolls:
- Cover the baking dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cabbage is tender and the filling is cooked through.
7. Serve:
- Let the cabbage rolls cool slightly before serving.
- Garnish with fresh herbs like parsley or dill for a pop of color and flavor.
Notes
- Prep Ahead: Assemble the rolls up to 24 hours in advance and refrigerate. Add the sour cream topping before baking.
- Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Vegetarian Option: Replace the meat with a mix of cooked lentils, rice, or mushrooms for a vegetarian twist.
- Adjust Seasonings: Feel free to add garlic, thyme, or a pinch of chili flakes for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
