Save My neighbor knocked on my door one winter evening holding a casserole dish wrapped in a towel. Inside were cabbage rolls, still steaming, and she said her grandmother used to make them every Sunday. I took one bite and understood why some recipes travel across generations and borders without losing their soul. The tender cabbage, the way the rice soaked up all that tomato sweetness, the comfort of something rolled by hand — it stuck with me. A few weeks later, I tried making them myself, and though my first rolls looked more like lumpy packages than neat bundles, they tasted like home anyway.
I made these for a potluck once, and someone told me they hadnt had cabbage rolls since their childhood in Poland. They ate three. There was something about watching someone close their eyes after the first bite that made all the rolling and tucking feel worth it. Food has a way of pulling memories to the surface, and this dish does it better than most.
Ingredients
- 1 large head of green cabbage: The star wrapper, softened in boiling water until it becomes pliable enough to roll without tearing.
- 500 g ground beef (or pork, or a mix): Provides the hearty, savory base; a mix of beef and pork adds extra richness and moisture.
- 120 g uncooked long grain white rice: Partially cooked before mixing so it finishes perfectly inside the rolls and soaks up all the sauce.
- 1 medium onion, finely chopped: Adds sweetness and depth to the filling; make sure its chopped small so it blends in smoothly.
- 2 cloves garlic, minced: A little sharpness that mellows into warmth as everything bakes together.
- 1 large egg: Binds the filling so it holds together when you slice into the rolls.
- 2 tbsp fresh parsley, chopped: Brightens the filling with a hint of green and freshness.
- 1 tsp salt and 1/2 tsp black pepper: Simple seasoning that lets the other flavors shine without overpowering.
- 700 ml tomato passata or crushed tomatoes: The base of your sauce, smooth and slightly sweet, coating every roll as it bakes.
- 2 tbsp tomato paste: Deepens the tomato flavor and adds a rich, concentrated backbone to the sauce.
- 1 tbsp sugar: Balances the acidity of the tomatoes and rounds out the sauce beautifully.
- 1 tsp dried thyme: A subtle earthy note that makes the sauce taste like its been simmering all day.
- 1 tbsp vegetable oil: For sauteing the aromatics and building flavor in the sauce from the start.
Instructions
- Preheat and Prep:
- Set your oven to 180C (350F) so its ready when you are. This gives you time to focus on the rolls without rushing.
- Soften the Cabbage:
- Bring a large pot of salted water to a boil, remove the core from the cabbage, and lower it in. Simmer for 8 to 10 minutes, gently peeling off leaves as they soften, and set aside 12 to 14 of the largest ones.
- Make the Tomato Sauce:
- Heat oil in a pan over medium heat, then saute chopped onion and garlic until soft, about 3 minutes. Stir in tomato paste and cook for another minute before adding passata, sugar, thyme, salt, and pepper, then let it simmer for 10 minutes.
- Parcook the Rice:
- Boil the rice in a small pot for about 5 minutes until its only half cooked, then drain and let it cool slightly. This ensures it finishes cooking perfectly inside the rolls.
- Mix the Filling:
- In a large bowl, combine ground meat, parcooked rice, chopped onion, minced garlic, egg, parsley, salt, and pepper. Mix with your hands until everything is evenly distributed and slightly sticky.
- Roll the Cabbage:
- Lay a cabbage leaf flat, spoon 2 to 3 tablespoons of filling near the stem end, fold the sides over, and roll up tightly. Repeat until all the filling is wrapped up snugly.
- Assemble in the Dish:
- Spread a thin layer of tomato sauce on the bottom of your baking dish, then arrange the rolls seam side down in a single layer. Pour the remaining sauce evenly over the top.
- Bake Covered:
- Cover the dish tightly with foil or a lid and bake for 1 hour. Remove the foil in the last 15 minutes if you want the sauce to thicken up a bit.
- Rest and Serve:
- Let the rolls cool for a few minutes before serving. Garnish with extra parsley if you like, and watch them disappear.
Pin it I served these at a small dinner once, and someone asked if I had the recipe written down. I realized I didnt, that Id been winging it based on memory and instinct. So I wrote it out that night, and now its one of those recipes I share without hesitation because I know it works and I know it matters.
Choosing Your Cabbage
Look for a head thats heavy for its size with tightly packed leaves. The outer leaves should be bright green and free of major tears or brown spots. I used to grab any cabbage without thinking, but the fresher ones soften more evenly and are easier to work with. If the leaves are too small or too stiff, the whole process becomes frustrating, so take an extra minute in the produce aisle to find a good one.
Storing and Reheating
These keep beautifully in the fridge for up to four days in an airtight container. Reheat them gently in the oven at 160C (320F) covered with foil, or in the microwave with a splash of water to keep them moist. I actually prefer them the next day when the flavors have had time to settle into each other. You can also freeze them before or after baking, just make sure theyre well wrapped and labeled so future you remembers what treasure is waiting.
Serving Suggestions
I like to serve cabbage rolls with a dollop of sour cream on the side and some crusty bread to soak up the extra sauce. A simple cucumber salad with dill and vinegar cuts through the richness and adds a fresh contrast. Mashed potatoes work too if youre feeding a crowd and want to stretch the meal further.
- Add a squeeze of lemon juice over the rolls just before serving for a bright pop.
- Sprinkle with fresh dill or extra parsley to make the plate look as good as it tastes.
- Pair with a light red wine or sparkling water with a slice of lemon for balance.
Pin it This is the kind of recipe that rewards patience and turns a quiet evening into something meaningful. Make them once and theyll find their way into your rotation without you even planning it.
Frequently Asked Questions
- → Can I make cabbage rolls ahead of time?
Yes, you can assemble the rolls up to 24 hours in advance. Store them covered in the refrigerator and add the sauce just before baking. You can also freeze unbaked rolls for up to 3 months.
- → What type of cabbage works best?
Green cabbage with large, pliable leaves works best. Choose a head that feels heavy for its size with tightly packed leaves. Savoy cabbage also works well due to its tender texture.
- → How do I prevent the cabbage leaves from tearing?
Boil the cabbage gently and remove leaves as soon as they become pliable. If a leaf tears, you can overlap two smaller pieces or use it as a patch inside another leaf.
- → Can I substitute the meat with other proteins?
Absolutely. Ground turkey, chicken, or a mix of pork and beef work wonderfully. For vegetarian versions, use cooked lentils, mushrooms, or a combination of both with extra vegetables.
- → Why is my rice still hard after baking?
Make sure to par-cook the rice before adding it to the filling. Also ensure there's enough liquid in the tomato sauce and that the dish is tightly covered during baking to create steam.
- → What should I serve with cabbage rolls?
Traditional accompaniments include sour cream, crusty bread, or mashed potatoes. A simple cucumber salad or pickled vegetables also complement the rich flavors beautifully.