Tender Stuffed Cabbage Rolls (Printable version)

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

# 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 tablespoons fresh parsley, chopped
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper

→ Tomato Sauce

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

# Directions:

01 - Set oven to 350°F.
02 - Bring large pot of salted water to boil. Remove core from cabbage and carefully lower into boiling water. Simmer 8-10 minutes, gently loosening and removing leaves as they soften. Reserve 12-14 large leaves and set aside.
03 - Heat 1 tablespoon oil in saucepan over medium heat. Sauté 1 chopped onion and 2 minced garlic cloves until softened, about 3 minutes. Add 2 tablespoons tomato paste and cook 1 minute. Stir in 3 cups tomato passata, 1 tablespoon sugar, 1 teaspoon thyme, salt, and pepper. Simmer 10 minutes and set aside.
04 - Cook 2/3 cup rice in boiling water for 5 minutes until half-cooked. Drain and cool slightly.
05 - Combine 1.1 lbs ground beef, par-cooked rice, 1 chopped onion, 2 minced garlic cloves, 1 egg, 2 tablespoons parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Mix thoroughly.
06 - Place cabbage leaf flat. Add 2-3 tablespoons filling near stem end. Fold sides over filling and roll tightly. Repeat with remaining leaves and filling.
07 - Spread thin layer of tomato sauce on bottom of ovenproof baking dish. Arrange cabbage rolls seam side down in single layer.
08 - Pour remaining tomato sauce evenly over rolls. Cover tightly with aluminum foil or lid.
09 - Bake 1 hour. Remove foil in final 15 minutes if thicker sauce is desired.
10 - Cool slightly before serving. Garnish with additional fresh parsley if desired.

# Expert Tips:

01 -
  • The rice soaks up all the tomatoey, meaty juices as it bakes, turning each roll into a self-contained flavor bomb.
  • It's one of those rare dishes that actually improves overnight, making it perfect for meal prep or surprise guests.
  • Rolling the cabbage feels meditative once you get the rhythm down, and the house smells like a European kitchen all afternoon.
02 -
  • Don't skip par-cooking the rice, I tried using raw rice once and ended up with crunchy centers and dried-out rolls that needed another 30 minutes in the oven.
  • If your cabbage leaves tear, layer two smaller pieces together or save the torn ones to line the bottom of the dish under the rolls for extra flavor.
  • Covering the dish tightly with foil is crucial, without it the tops dry out and the rolls don't steam properly inside.
03 -
  • Freeze the cabbage head overnight and then thaw it completely, the leaves will peel off without boiling and stay even more tender.
  • Use a mix of beef and pork for the filling, the pork adds fat and flavor that keeps the rolls moist during the long bake.
  • If you have extra filling, roll it into meatballs and nestle them between the cabbage rolls in the dish, they'll cook in the sauce and give you bonus bites.
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