Stuffed Cabbage Rolls

This dish is common in Russia and other eastern European countries. To make it more Russian, leave out the paprika and add 1⁄4 teaspoon ground clove.

Serves: 6Hands-on: 25 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 6


  • 1 head cabbage, core removed
  • 1 tsp. salt
  • 1⁄2 cup cooked rice
  • 1 small yellow onion, shredded
  • 3⁄4 lb. lean ground beef
  • 3⁄4 lb. ground pork
  • 1⁄3 cup milk
  • 2 tsp. paprika
  • 1⁄2 tsp. pepper
  • 1 tsp. dried oregano
  • 1 can (28 oz.) tomato purée
  • 2 Tbsp. tomato paste
  • 2 Tbsp. cider vinegar
  • 2 Tbsp. honey
  • 1 cup water


  • Place a large pot of water over high heat. Add the head of cabbage and salt once the water has come to a boil. Cook for 5 minutes, rotating the head every minute. Remove the outer layers and let cool. If the leaves are hard to remove, cook for few minutes more. Save twenty leaves and cut out the thick part of the ribs. Shred or chop the remaining cabbage. Combine the rice, onion, meat, milk, paprika, pepper, and oregano in a bowl.
  • Add half of the chopped cabbage to a large skillet. Place 2 tablespoons of the meat mixture in the center of each leaf. Fold in the sides, then the base, and tightly roll the top of the leaf and set them seam-side down in the skillet. Sprinkle the rest of the shredded cabbage on top.
  • In a small bowl, combine the tomato purée, tomato paste, vinegar, honey, and water. Taste and season if necessary. Pour the mixture over the cabbage rolls and place on a low burner. Cook for 45 minutes until the cabbage is tender. Ladle the sauce over the cabbage rolls and serve warm.