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.

# Needed Ingredients:

→ Cabbage Rolls

01 - 1 large head green cabbage
02 - 1.1 lbs ground beef or pork
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

# How-To Steps:

01 - Preheat 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 to 10 minutes, gently loosening and removing the leaves as they soften. Set aside 12 to 14 large leaves.
03 - In a saucepan, heat oil over medium heat. Sauté onion and garlic until soft, approximately 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 allow to 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 to 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 - Allow to cool slightly before serving. Garnish with extra parsley if desired.

# Expert Suggestions:

01 -
  • The cabbage turns silky and sweet as it bakes, soaking up all that tangy tomato richness.
  • It's one of those dishes that tastes better on day two, which means lunch is already solved.
  • Rolling them is strangely meditative once you get the hang of it, like wrapping tiny edible gifts.
  • They freeze beautifully, so you can pull out a few anytime you need comfort in a dish.
02 -
  • If your cabbage leaves tear, patch them with smaller pieces or use two leaves layered together, no one will know once they're rolled.
  • Don't skip parboiling the rice or it will stay hard and absorb all the moisture from the meat, leaving you with dry filling.
  • Make sure the sauce fully covers the rolls before baking, exposed edges can dry out and turn papery.
03 -
  • Freeze the cabbage head overnight, then thaw it completely, the leaves will peel off without boiling and they'll be super pliable.
  • Use a shallow wide baking dish instead of a deep one so the rolls cook more evenly and the sauce reduces properly.
  • If the sauce starts to dry out during baking, add a splash of water or broth and re-cover with foil.
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