Here’s a simple, budget-friendly way to make pot stuffed cabbage rolls—all done in one pot, no fancy steps.
🥬 Pot Stuffed Cabbage Rolls
Ingredients:
- 1 medium cabbage
- 1 cup rice (uncooked or pre-cooked)
- 250–300g ground meat (beef or chicken) or skip for a vegetarian version
- 1 small onion (chopped)
- 2 cups tomato sauce or crushed tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic (optional)
- 2 cups water
🔪 Instructions:
- Prepare the cabbage
Remove the core and carefully separate the leaves. Boil them in water for 5–7 minutes until soft and flexible. - Make the filling
Mix rice, ground meat (if using), onion, salt, pepper, and garlic. - Roll them up
Take a cabbage leaf, add some filling, fold the sides, and roll it up tightly. - Layer in a pot
Place some tomato sauce at the bottom of a pot. Arrange the rolls snugly inside. - Add sauce & cook
Pour remaining tomato sauce and water over the rolls. Cover and cook on low heat for 40–60 minutes (until rice and meat are cooked). - Serve
Let them rest a bit before serving—they’ll hold together better.
💡 Tips:
- For a vegetarian version, use only rice + lentils or veggies.
- Add chili flakes if you like a little heat.
- The tighter you pack the pot, the better they hold shape.
This is hearty, cheap, and great for meal prep. If you want, I can show you a lazy one-pot version (no rolling at all) that tastes the same but is even easier.