Tender Stuffed Cabbage Rolls (Print Version)

Cabbage leaves filled with seasoned meat and rice, baked in savory tomato sauce for ultimate comfort.

# Ingredient List:

→ 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 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:

01 - Set oven to 350°F and allow to reach temperature.
02 - Bring a large pot of salted water to boil. Remove core from cabbage and submerge head in water. Simmer for 8-10 minutes, gently loosening and removing leaves as they soften. Set aside 12-14 large leaves to cool.
03 - Heat oil in a saucepan 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 and set aside.
04 - 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, onion, 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 sides over filling and roll tightly. Repeat with remaining leaves and filling.
07 - Spread a thin layer of tomato sauce on the bottom of an ovenproof baking dish. Arrange cabbage rolls seam side down in a single layer.
08 - Pour remaining tomato sauce evenly over the rolls. Cover tightly with aluminum foil or a lid.
09 - Bake for 1 hour. Remove foil in the last 15 minutes if a thicker sauce is desired.
10 - Allow to cool slightly before serving. Garnish with extra parsley if desired. Serve with sour cream and crusty bread.

# Expert Advice:

01 -
  • Each roll is a little parcel of tender cabbage wrapped around savory meat and rice that soaks up every bit of tomato sauce.
  • The leftovers somehow taste even better the next day when all the flavors have had time to settle and deepen.
  • It's the kind of dish that makes your kitchen smell like someone's grandmother is cooking, even if you've never made it before.
  • You can make a big batch and freeze half for those nights when you need something hearty without the effort.
02 -
  • Don't skip parboiling the rice or it will stay hard and crunchy even after a full hour of baking.
  • If your cabbage leaves tear while boiling, just overlap two smaller pieces to make one roll, it works perfectly fine.
  • Always place the rolls seam side down so they don't unravel in the oven, and pack them snugly so they hold their shape.
  • Let the rolls rest after baking because cutting into them too soon can cause the filling to spill out before it sets.
03 -
  • Use a mix of beef and pork for the juiciest, most flavorful filling that doesn't dry out during baking.
  • If the sauce starts to look too thick while baking, add a splash of water or broth and cover again with foil.
  • Roll the cabbage leaves tightly but not so tight that the filling bursts through the seams when they expand in the oven.
  • Save any leftover small or torn cabbage leaves and layer them on the bottom of the dish for extra flavor and to prevent sticking.
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