A beloved classic for a reason!
Whether you know them as cabbage rolls, stuffed cabbage, piggies, golabki, or by another name, these cabbage leaves filled with meat and rice are a comfort food favorite that’s sure to please everyone at the table.
Cabbage rolls are a staple in Eastern European and Middle Eastern cuisines, with each region adding its own twist to the filling and spices. This recipe features a tomato-based sauce, which is commonly used in Eastern European and some Egyptian variations. The result is a dish with a rich, unique flavor profile.
We’ve provided instructions for both oven-baking and slow-cooking, so you can choose your preferred method.
Cabbage Rolls
Servings: About six
Prep Time: 30 minutes
Rating: 4.6 (223 reviewers)
Ingredients:
- 12 cabbage leaves
- 1 cup cooked white rice (for extra flavor, cook in beef broth)
- 1 egg, beaten
- 1/4 cup milk
- 1/2 cup minced onion
- 1 pound extra-lean meat (half ground beef, half ground pork)
- 1 1/4 teaspoons salt
- 1 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 (8-ounce) cans tomato sauce
- 1 (14.5-ounce) can diced or crushed tomatoes, with liquid
- 1 tablespoon brown sugar
- 1 1/2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
Instructions in the next page
