Ingredients

For the Filling:

• Ground beef: 400 g
• Rice (uncooked): 200 g
• Bulgur: 100 g
• Onion (finely chopped): 70 g
• Garlic (minced): 2 cloves
• Fresh parsley (chopped): 30 g
• Black pepper (ground): 1 tsp
• Salt: 1½ tsp

For the Sauce:

• White cabbage: 1.3 kg
• Tomato paste: 4 tbsp
• Garlic (minced): 2 cloves
• Water: 450 ml
• Chili flakes: 1 tsp
• Black pepper (ground): 1 tsp
• Salt: ½ tsp
• Sugar: 1 tsp
• Vegetable oil: 4 tbsp
• Butter: 20 g

Prep Time, Cooking Time, and Total Time

• Prep Time: 40 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 2 hours 10 minutes

Nutritional Information (per serving)

• Calories: ~280 kcal
• Protein: 12 g
• Carbohydrates: 32 g
• Fat: 10 g
• Fiber: 4 g

Servings

This recipe serves 6–8 people.

Steps to Prepare

1. Prepare the Cabbage Leaves

1. Bring a large pot of salted water to a boil.
2. Remove the core from the cabbage head and gently separate the leaves. If they tear slightly, that’s okay.
3. Blanch the leaves in boiling water for 3–5 minutes until pliable. Remove and set aside to cool.

2. Cook the Rice and Bulgur

1. In a medium pot, bring water to a boil. Add the rice and cook for 10 minutes until partially cooked. Drain and rinse.
2. Rinse the bulgur in cold water and mix it with the partially cooked rice.

3. Prepare the Filling

1. In a large mixing bowl, combine ground beef, partially cooked rice and bulgur, chopped onion, minced garlic, parsley, black pepper, and salt.
2. Mix well with your hands or a spoon until all ingredients are evenly distributed.

4. Make the Tomato Sauce

1. Heat vegetable oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
2. Stir in the tomato paste, sugar, chili flakes, black pepper, and salt.
3. Gradually add water, stirring to create a smooth sauce. Simmer for 5 minutes, then remove from heat.

5. Assemble the Cabbage Rolls

1. Lay a cabbage leaf flat on a clean surface. Trim the thick part of the rib if necessary to make it easier to roll.
2. Place 2–3 tablespoons of the filling at the base of the leaf. Fold the sides over the filling, then roll tightly to form a compact roll.
3. Repeat with the remaining cabbage leaves and filling.

6. Cook the Rolls

1. In a large pot or deep skillet, spread a thin layer of the tomato sauce on the bottom.
2. Arrange the cabbage rolls seam-side down in the pot, stacking them if necessary. Pour the remaining sauce over the rolls.
3. Add butter to the sauce for extra richness. Cover the pot and bring to a simmer over medium heat.
4. Reduce the heat to low and cook for 1 hour, occasionally spooning sauce over the rolls to keep them moist.

Why This Recipe is Timeless

Stuffed cabbage rolls are a dish that transcends time and borders, appearing in various forms across Europe, the Middle East, and even parts of Asia. Their enduring appeal lies in their versatility and ability to turn inexpensive ingredients into a meal that feels celebratory.

This recipe stays true to tradition while adding a contemporary twist with bulgur, enhancing both the texture and nutritional value. It’s a dish that brings people together, whether for a holiday feast or a casual dinner. Plus, the combination of cabbage, meat, and tomato sauce creates a harmony of flavors that never goes out of style.

Tips for Making Perfect Stuffed Cabbage Rolls

1. Choose the Right Cabbage: Look for a medium-sized head with loose, tender leaves that are easy to separate.
2. Prevent Soggy Rolls: Avoid overcooking the rice and bulgur in advance; they will continue to cook inside the rolls.
3. Seal Tightly: Roll the cabbage leaves snugly around the filling to prevent them from unrolling during cooking.
4. Add Layers of Flavor: Place leftover cabbage leaves at the bottom of the pot to prevent burning and infuse the sauce with more flavor.
5. Customize the Filling: Feel free to add grated carrots, diced bell peppers, or even dried herbs like thyme for variety.

FAQs

Q: Can I use a different grain instead of bulgur?
A: Yes, you can substitute bulgur with quinoa, barley, or even more rice, depending on your preference.

Q: Can I make this dish vegetarian?
A: Absolutely! Replace the ground beef with finely chopped mushrooms, lentils, or a plant-based meat substitute.

Q: Can I freeze cabbage rolls?
A: Yes, cabbage rolls freeze very well. Arrange them in a single layer in a freezer-safe container, cover with sauce, and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Q: What can I serve with stuffed cabbage rolls?
A: Serve them with a dollop of sour cream, a slice of crusty bread, or a simple green salad for a complete meal.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a bit of extra sauce.
• Freezing: Freeze uncooked or cooked rolls for up to 3 months. Ensure they are tightly sealed to prevent freezer burn.
• Reheating: To reheat, place the rolls in a pot with sauce, cover, and warm over low heat until heated through.

Conclusion

Traditional Stuffed Cabbage Rolls with Ground Beef, Rice, and Bulgur are a testament to how simple, wholesome ingredients can create something extraordinary. This dish celebrates the richness of home cooking, where time and care transform basic elements into a meal full of love and flavor.

The tender cabbage, savory meat filling, and tangy tomato sauce make every bite satisfying, while the dish’s versatility ensures it remains a favorite for all occasions. Whether served fresh or enjoyed as leftovers, these rolls are a reminder of the warmth and comfort that only homemade food can provide.

So, gather your ingredients, roll up your sleeves, and create a dish that not only fills plates but also hearts. With this recipe, you’re not just cooking—you’re preserving a culinary tradition that’s stood the test of time.