Tender Stuffed Cabbage Rolls (Print Version)

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

# What You'll Need:

→ For the 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

→ For the 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 oven to 350°F. Bring a large pot of salted water to a boil. Remove the core from the cabbage and carefully lower it into boiling water. Simmer for 8-10 minutes, gently loosening and removing leaves as they soften. Set aside 12-14 large leaves on paper towels.
02 - Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Sauté 1 finely chopped onion and 2 minced garlic cloves for 3 minutes until softened. Add 2 tablespoons tomato paste and cook for 1 minute. Stir in 3 cups tomato passata, 1 tablespoon sugar, 1 teaspoon dried thyme, salt, and pepper. Simmer for 10 minutes, then set aside.
03 - In a small pot, cook 2/3 cup rice in boiling water for 5 minutes until half-cooked. Drain well and let cool slightly before using.
04 - In a large mixing bowl, combine 1.1 lbs ground beef, the par-cooked rice, 1 finely chopped onion, 2 minced garlic cloves, 1 egg, 2 tablespoons chopped parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly until well incorporated.
05 - Place one softened cabbage leaf flat on a work surface. Add 2-3 tablespoons of meat filling near the stem end. Fold the sides inward over the filling and roll tightly away from you. Repeat with remaining leaves and filling to create 12-14 rolls.
06 - Spread a thin layer of prepared tomato sauce on the bottom of a large ovenproof baking dish. Arrange cabbage rolls seam side down in a single layer. Pour remaining tomato sauce evenly over all rolls.
07 - Cover the baking dish tightly with aluminum foil or a lid. Bake at 350°F for 1 hour. Remove the foil in the final 15 minutes if a thicker sauce is desired.
08 - Remove from oven and let cool for 5 minutes. Garnish with fresh parsley if desired and serve warm.

# Additional Tips::

01 -
  • The filling stays moist and flavorful because the cabbage steams everything together as it bakes.
  • You can make a huge batch and freeze half for nights when cooking feels impossible.
  • It tastes better on day two, which means leftovers are actually something to look forward to.
  • This is the kind of food that makes your kitchen smell like someones home, not just a place you cook.
02 -
  • Do not skip parcooking the rice or you will end up with crunchy grains and undercooked rolls no matter how long you bake them.
  • If the cabbage leaves tear while peeling, keep going because you can patch them together or use smaller pieces for the last few rolls.
  • Let the rolls rest for 5 minutes after baking so the filling sets and you can lift them out without everything falling apart.
03 -
  • Freeze any leftover cabbage leaves and use them later for soup or another batch of rolls, or chop them and add to the sauce for extra texture.
  • If you are short on time, use precooked rice and skip the parcooking step, but reduce the baking time by 10 minutes so everything does not dry out.
  • Add a splash of broth or water to the dish before baking if your sauce looks too thick, because the rolls will absorb a lot of liquid as they cook.
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