Tender Stuffed Cabbage Rolls (Printable View)

Savory stuffed cabbage leaves with ground meat, rice, and 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. Carefully remove the core from the cabbage and lower it into boiling water. Simmer for 8 to 10 minutes, gently loosening and removing leaves as they soften. Set aside 12 to 14 large leaves.
02 - Heat oil in a pan over medium heat. Sauté onion and garlic 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 and set aside.
03 - In a small pot, cook rice in boiling water for 5 minutes until half-cooked. Drain and let cool slightly.
04 - In a large bowl, combine ground beef, par-cooked rice, chopped onion, minced garlic, egg, parsley, salt, and black pepper. Mix until well combined.
05 - 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.
06 - 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.
07 - Pour remaining tomato sauce evenly over the rolls. Cover tightly with foil or a lid.
08 - Bake for 1 hour. Remove foil in the last 15 minutes for a thicker sauce if desired.
09 - Let cool slightly before serving. Garnish with extra parsley if desired.

# Best Practices:

01 -
  • The rolls soak up the tomato sauce as they bake, turning tender and deeply flavored in a way that feels like a long hug.
  • You can make a big batch and freeze half, which means future weeknight dinners are already solved.
  • It uses simple, inexpensive ingredients but tastes like something that took all day and a family secret.
  • Leftovers somehow taste even better after a night in the fridge when all the flavors have melted together.
02 -
  • Don't skip parboiling the rice or it will stay crunchy inside the rolls no matter how long you bake them.
  • Make sure the cabbage leaves are fully softened before you try rolling or they'll crack and split, which is frustrating and messy.
  • Cover the dish tightly with foil so the rolls steam and stay moist instead of drying out on top.
  • Let them rest for ten minutes after baking so the sauce thickens slightly and the rolls hold together when you serve them.
03 -
  • Use a shallow wide baking dish instead of a deep casserole so the rolls cook evenly and the sauce reduces nicely.
  • Save any leftover cabbage and chop it into the sauce for extra body and a little more vegetable goodness.
  • If the sauce looks too thin halfway through baking, uncover the dish for the last twenty minutes and let it bubble down.
  • A dollop of sour cream on top when serving cuts through the richness and adds a cool creamy contrast that's traditional and delicious.
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