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Adjust Servings:
White Cabbage – 1 head
Rice – 10 ½ oz (300 g)
Ground Beef – 7 oz (200 g)
Tomato Paste – 3 tbsp
Chili Powder – 1 tsp
Olive Oil – 10 tbsp
Yellow Onions – ½
Garlic – 2 cloves
Water – 2 cups
Salt – to taste
Ground Black Pepper – to taste

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Cabbage Rolls

Cabbage Rolls

  • 60 min
  • Serves 6
  • Medium




Who doesn’t love stuffed cabbage rolls? They are fabulously yummy and fairly easy to make at home, and they turn out better than any take-out. Stuffed cabbage rolls are hearty comfort food at its best! True to their name, they are little bundles of cabbage leaves with ground meat, onions, garlic, and assorted spices. Slow-bake them in the oven until juicy and melt-in-your-mouth tender, and voilà — a warming meal is on the table!

This classic, crowd-pleaser of a dish never goes out of style, and it makes sitting down to dinner something to look forward to. Get your ingredients ready, and let’s start cooking!



Separately, boil cabbage and rice.


Mix the rice with ground beef.


Add grated onion, minced garlic, ground chili pepper, salt, ground black pepper, tomato paste, and 7 tablespoons olive oil.


Peel a cabbage leaf off the head and cut it lengthwise in half. Place a spoonful of the stuffing along the longer edge. Form into a long roll and then make a spiral. Repeat with the remaining leaves. Place the cabbage rolls in a baking dish.


In a separate bowl, combine water with remaining olive oil and a pinch of salt.


Cover the cabbage rolls with the mixture before popping in the oven to bake for 30 minutes at 400 ºF.

Be sure to cook these delectable stuffed cabbage rolls this season for the ultimate warming, satisfying treat. They are so delicious you'll eat them in a few bites. Serve them with sour cream, and they will disappear from the table immediately.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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