Tender Stuffed Cabbage Rolls (Print Version)

Cabbage leaves stuffed with ground meat and rice, baked in hearty tomato sauce for a comforting classic.

# What You'll Need:

→ Cabbage Rolls

01 - 1 large head green cabbage
02 - 1.1 lbs ground beef
03 - 2/3 cup uncooked long-grain white rice
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 large egg
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp salt
09 - 1/2 tsp black pepper

→ Tomato Sauce

10 - 3 cups tomato passata or crushed tomatoes
11 - 2 tbsp tomato paste
12 - 1 medium onion, finely chopped
13 - 2 cloves garlic, minced
14 - 1 tbsp sugar
15 - 1 tsp dried thyme
16 - 1 tbsp vegetable oil
17 - Salt and pepper to taste

# How to Make It:

01 - Preheat your oven to 350°F
02 - Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage. Lower the cabbage into the boiling water and simmer for 8–10 minutes, gently loosening and removing the leaves as they soften. Set aside 12–14 large leaves
03 - Heat oil over medium heat in a pan. Sauté onion and garlic for the sauce until soft, about 3 minutes. Add tomato paste and cook 1 minute. Stir in tomato passata, sugar, thyme, salt, and pepper. Simmer for 10 minutes. Set aside
04 - In a small pot, cook rice in boiling water for 5 minutes until half-cooked. Drain and let cool slightly
05 - In a large bowl, combine ground meat, par-cooked rice, chopped onion, minced garlic, egg, parsley, salt, and black pepper. Mix until well combined
06 - Place a cabbage leaf on a flat surface. Add 2–3 tablespoons of filling near the stem end. Fold the sides over the filling and roll up tightly. Repeat with remaining leaves and filling
07 - Spread a thin layer of tomato sauce on the bottom of a large ovenproof dish. Arrange cabbage rolls seam side down in a single layer
08 - Pour remaining tomato sauce evenly over the rolls. Cover tightly with foil or a lid
09 - Bake for 1 hour. Remove foil in the last 15 minutes for a thicker sauce, if desired
10 - Let cool slightly before serving. Garnish with extra parsley if desired

# Additional Tips::

01 -
  • The cabbage turns silky and sweet as it bakes, wrapping around the filling like a warm blanket.
  • Its the kind of dish that fills your kitchen with the smell of slow cooked love and makes everyone wander in asking whats for dinner.
  • Leftovers somehow taste even richer the next day, which means less work and more reward.
  • You can make a big batch and freeze half, giving you a head start on future comfort meals.
02 -
  • Dont skip parboiling the rice or it will stay crunchy and absorb too much liquid from the sauce.
  • If your cabbage leaves tear, overlap two smaller ones to make a patch, it works just fine and no one will notice once theyre baked.
  • Let the rolls rest for 5 minutes after baking so the filling sets and they hold their shape when you plate them.
03 -
  • Use a mix of beef and pork for the juiciest, most flavorful filling, the pork adds fat and the beef adds structure.
  • If youre short on time, use pre cooked rice and skip the parboiling step, just reduce the baking time by 10 minutes.
  • Line your baking dish with a few torn cabbage leaves before adding the rolls to prevent sticking and add extra flavor to the sauce.
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