Save My grandmother used to say that cabbage rolls are a test of patience, not skill. I believed her the first time I watched her work through an entire head of cabbage, peeling back each leaf like unwrapping a gift. The kitchen smelled like steam and something faintly sweet. She never rushed, and by the time we sat down to eat, I understood why these parcels of meat and rice felt like more than dinner.
I made these for a small dinner party once, and my friend who grew up in Poland took one bite and got quiet. She said it tasted just like her babcia used to make, which is the highest compliment a dish like this can receive. We ended up talking about food and family until the candles burned down. That night, cabbage rolls became more than a recipe to me.
Ingredients
- 1 large head of green cabbage: Choose one with loose, flexible leaves that will peel away easily once softened in boiling water.
- 500 g ground beef or pork or a mix: A little fat in the meat keeps the filling juicy, so dont go too lean or the rolls can turn out dry.
- 120 g uncooked long grain white rice: Parcooking the rice before mixing prevents it from soaking up all the moisture and leaving the filling crumbly.
- 1 medium onion, finely chopped: This goes into the filling for sweetness and texture, so chop it small so it melts into the meat.
- 2 cloves garlic, minced: Fresh garlic adds a gentle sharpness that balances the richness of the beef.
- 1 large egg: It binds everything together so the filling doesnt fall apart when you roll.
- 2 tbsp fresh parsley, chopped: A little brightness in the mix, and it smells wonderful when youre folding the rolls.
- 1 tsp salt and 1/2 tsp black pepper: Season the filling well or the rolls will taste flat no matter how good the sauce is.
- 700 ml tomato passata or crushed tomatoes: The base of your sauce, smooth and tangy, coating every roll as it bakes.
- 2 tbsp tomato paste: This deepens the color and adds a concentrated tomato punch that makes the sauce cling.
- 1 medium onion and 2 cloves garlic for the sauce: Sauteing these first builds a sweet, aromatic foundation for the tomato.
- 1 tbsp sugar: Just enough to cut the acidity and round out the flavor without making it sweet.
- 1 tsp dried thyme: A warm, earthy note that ties the sauce together beautifully.
- 1 tbsp vegetable oil: For sauteing the aromatics without burning them.
Instructions
- Preheat and Prep:
- Set your oven to 180°C (350°F) so its ready when you need it. This gives you time to focus on the cabbage without rushing.
- Soften the Cabbage Leaves:
- Bring a large pot of salted water to a boil, remove the core from the cabbage, and lower it in carefully. Simmer for 8 to 10 minutes, gently peeling away the leaves as they soften and become pliable.
- Make the Tomato Sauce:
- Heat oil in a pan over medium heat and cook the onion and garlic until soft, about 3 minutes. Stir in tomato paste and let it cook for a minute, then add passata, sugar, thyme, salt, and pepper and simmer for 10 minutes.
- Parcook the Rice:
- Boil the rice in a small pot for just 5 minutes so its half cooked, then drain and let it cool slightly. This prevents it from turning mushy inside the rolls.
- Mix the Filling:
- In a large bowl, combine the ground meat, parcooked rice, chopped onion, garlic, egg, parsley, salt, and pepper. Mix gently with your hands until everything is evenly distributed.
- Roll the Cabbage:
- Lay a cabbage leaf flat, add 2 to 3 tablespoons of filling near the stem end, fold the sides in, and roll it up tightly. Repeat with the remaining leaves and filling.
- Assemble in the Dish:
- Spread a thin layer of tomato sauce on the bottom of your baking dish, then arrange the rolls seam side down in a single layer. Pour the remaining sauce evenly over the top.
- Bake Covered:
- Cover the dish tightly with foil or a lid and bake for 1 hour. If you want a thicker sauce, remove the foil for the last 15 minutes.
- Rest and Serve:
- Let the rolls cool for a few minutes before serving. Garnish with extra parsley if you like, and serve with sour cream and crusty bread.
Save One winter evening, I served these to my brother who had just come back from a long trip. He ate three in a row without saying much, which is his way of showing approval. Later he asked if I could teach him how to make them. We spent the next Sunday rolling cabbage together, and he still texts me photos every time he makes a batch.
Choosing the Right Cabbage
Not all cabbages are created equal when it comes to rolling. Look for a head that feels heavy for its size with leaves that are tightly packed but not rock hard. The outer leaves should be dark green and free of cracks. When you boil it, the leaves will start to loosen naturally, and youll be able to peel them off one by one without tearing. If a leaf does tear, dont worry, just use it to patch another or line the baking dish.
Making It Your Own
This recipe is incredibly forgiving and welcomes substitutions. If you want a vegetarian version, swap the meat for cooked lentils or finely chopped mushrooms mixed with a bit of breadcrumb for texture. You can also add a pinch of smoked paprika to the filling for a deeper flavor, or stir a spoonful of sour cream into the sauce before baking for extra richness. Some people like to tuck a bay leaf or two into the sauce while it simmers. The bones of this dish stay the same, but the details are yours to adjust.
Storing and Reheating
Cabbage rolls store beautifully, which makes them perfect for meal prep or feeding a crowd over a few days. Let them cool completely, then transfer to an airtight container and refrigerate for up to four days. Reheat gently in the oven covered with foil, or in the microwave with a damp paper towel on top to keep them moist. They also freeze exceptionally well for up to three months.
- Freeze them in a single layer on a baking sheet first, then transfer to a freezer bag so they dont stick together.
- Thaw overnight in the fridge before reheating for the best texture.
- Add a splash of water or extra sauce when reheating to bring back the moisture.
Save These cabbage rolls have a way of turning an ordinary weeknight into something that feels like an occasion. Whether youre making them for the first time or the fiftieth, they always seem to bring people together around the table.
Recipe Questions & Answers
- → How do I prevent the cabbage leaves from tearing?
Boil the cabbage gradually and remove leaves as they soften. If a leaf tears, overlap two smaller leaves or patch with another piece. The sauce will hold everything together during baking.
- → Can I make these ahead of time?
Absolutely. Assemble the rolls up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to the baking time if cooking straight from the fridge.
- → What's the best meat to use?
A 50/50 mix of ground beef and pork creates the most flavorful and tender filling. Ground beef alone works well too, while all pork gives a richer, more traditional taste.
- → Why is my rice still hard after baking?
Make sure to par-cook the rice for 5 minutes before mixing it into the filling. Also ensure there's enough sauce in the dish and that it's covered tightly during baking to trap steam.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 160°C covered with foil, or microwave individual portions with a splash of water to keep them moist.
- → Can I freeze cabbage rolls?
Yes. Freeze unbaked rolls in the sauce for up to 3 months. Thaw overnight in the fridge and bake as directed, adding 10-15 minutes to cooking time. Or freeze baked rolls and reheat from frozen at 180°C for 45 minutes covered.