I stopped adding rice to Cabbage Rolls! This Potato Filling is so much better!

I stopped adding rice to Cabbage Rolls! This Potato Filling is so much better! Classic cabbage rolls, but with a hearty potato and ground beef filling instead of rice. Tender napa cabbage leaves, creamy mashed potatoes, juicy seasoned beef, and a simple tomato sour cream sauce baked until soft and comforting. This is an easy dinner recipe with a cozy twist - somewhere between cabbage rolls, mashed potatoes, and a baked comfort food casserole. Total time: About 1 hour. Roughly 30-35 min prep, 35 min baking, plus resting. Servings: Makes 8-10 cabbage rolls, enough for 3-4 people. Customize it! You can use ground beef, pork, turkey, chicken, or a mix. Napa cabbage makes the rolls extra tender, but regular green cabbage works too - just blanch it a little longer. No Parmesan? Skip it or use another hard cheese. No passata? Use smooth tomato sauce or blended canned tomatoes. If your tomato sauce tastes sharp, add a small pinch of sugar. 🔔 New recipes every week: https://youtube.com/@YumCult 👍 Like if you enjoyed! Where are you watching from? 🌎👇 🛒 Ingredients: For the Cabbage: 8-10 large napa cabbage leaves Salted water for blanching For the Potato Filling: ~1.3 lb / 600 g potatoes 2 tbsp / 25-30 g butter 2 tbsp finely grated Parmesan 1 tbsp sour cream A few green onions, thinly sliced Salt and pepper to taste For the Beef Filling: ~1 lb / 400-500 g ground beef 1 onion, diced 2-3 garlic cloves, minced 1 tbsp butter 1-2 tbsp tomato paste 1 tsp smoked paprika ~1/2 cup / 100 ml beef stock or water 1-2 tbsp Worcestershire sauce 1 tsp Dijon mustard Salt and pepper to taste For the Tomato Sauce: ~1 1/4 cups / 300 ml tomato passata or smooth tomato sauce A little water, to loosen the sauce 1 tsp garlic powder 1-2 tbsp sour cream Salt and pepper to taste A little sugar, only if needed For Serving: Sour cream Fresh parsley 📝 Quick Instructions: Cabbage: Blanch the napa cabbage leaves for 2-3 minutes, just until flexible. Transfer to a strainer, cool slightly, then pat dry. If the thick white stem is too firm, flatten it gently so the leaf rolls easier. Potatoes: Cut the potatoes into equal pieces, cover with cold water, salt well, and boil until tender. Drain and let them steam dry for a few minutes. Add butter, Parmesan, sour cream, salt, and pepper. Mash lightly, keeping some texture. Stir in the green onions. Beef: Cook the onion in butter until soft and translucent. Add the ground beef, spread it out, and let it brown before breaking it up. Season with salt and pepper. Add tomato paste, garlic, and smoked paprika. Cook 30-40 seconds until fragrant. Add stock or water, Worcestershire sauce, and Dijon mustard. Simmer until thick and juicy. Taste and adjust seasoning. Sauce: Mix tomato passata, a little water, garlic powder, sour cream, salt, and pepper until smooth. If it tastes too sharp, add a little sugar. Spread half of the sauce on the bottom of an oiled baking dish. Assemble: Add about 2 tbsp potato filling and about 2 tbsp beef filling to each cabbage leaf. Fold in the sides and roll it up. Place seam side down in the baking dish. Bake: Pour the remaining sauce over the cabbage rolls and spread evenly. Cover tightly with foil. Bake at 375°F / 190°C for 25 minutes, then uncover and bake for 10 more minutes. Rest and serve: Let the cabbage rolls rest for 15-20 minutes before serving. Spoon some sauce from the dish over the rolls, add sour cream, and top with fresh parsley. Subtitles available in multiple languages (CC). ❤️ Share this with someone who loves cabbage rolls, potatoes, and cozy family dinners! #CabbageRolls #CabbageRollsRecipe #StuffedCabbage #PotatoFilling #GroundBeefRecipes #NapaCabbage #ComfortFood #EasyDinner #FamilyDinner #DinnerRecipe #BakedCabbageRolls #YumCult