Stuffed cabbage rolls

If you ask me, comfort food doesn’t have to be heavy—it just has to feel like a hug on a plate. That’s exactly what these stuffed cabbage rolls do. The filling is a mix of rice, ground beef, and a little grated zucchini for extra juiciness, all wrapped up in tender cabbage leaves. They simmer gently in a sauce that’s both tangy and creamy, thanks to tomato paste and Greek yogurt working together in perfect balance.

They taste like something your grandmother would spend all day making, but they’re surprisingly light, bright, and modern. Each bite has that cozy, familiar flavor with a fresh twist that keeps you coming back for another forkful.

Ingredients

• 1 medium head of cabbage
• 500 g ground beef
• 150 g rice (parboiled until half-cooked)
• 1 small zucchini, grated
• 1 onion, finely chopped
• 2 garlic cloves, minced
• Salt and black pepper to taste
• 2 tbsp olive oil

For the sauce

• 3 tbsp tomato paste
• 400 ml water or broth
• 150 g Greek yogurt
• 1–2 bay leaves
• Pinch of sugar (optional)

Instructions

1. Prepare the cabbage
   • Bring a large pot of water to a boil.
   • Add the cabbage head and simmer for 5–7 minutes until the leaves soften.
   • Separate the leaves and let them cool.
2. Make the filling
   • Combine ground beef, rice, grated zucchini, onion, and garlic.
   • Season with salt and pepper.
3. Roll them up
   • Place 1–2 tbsp of filling on each cabbage leaf.
   • Roll into a neat parcel, folding in the sides.
4. Cook the sauce
   • Heat olive oil in a pan, stir in the tomato paste, and cook briefly.
   • Add water or broth, bay leaf, and a pinch of sugar.
   • Remove from heat and stir in the yogurt (temper it first with a little hot sauce so it won’t curdle).
5. Simmer
   • Arrange the cabbage rolls in a pot or baking dish.
   • Pour over the sauce.
   • Cover and simmer on low heat for 40–50 minutes.
6. Serve
   • Top with fresh herbs and an extra spoon of yogurt if you like.

They turn out tender, juicy, tangy yet creamy—comfort food with a lighter twist.