Tender Stuffed Cabbage Rolls (Printer-Friendly)

Tender cabbage leaves filled with ground meat and rice, baked in rich tomato sauce for ultimate comfort.

# What You 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

# How to Cook:

01 - Preheat oven to 350°F
02 - Bring large pot of salted water to boil. Carefully remove core from cabbage. Lower cabbage into boiling water and simmer for 8-10 minutes, gently loosening and removing leaves as they soften. Set aside 12-14 large leaves.
03 - Heat oil in pan over medium heat. Sauté onion and garlic for sauce 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. Set aside.
04 - In small pot, cook rice in boiling water for 5 minutes until half-cooked. Drain and let cool slightly.
05 - In large bowl, combine ground meat, par-cooked rice, chopped onion, minced garlic, egg, parsley, salt, and black pepper. Mix until well combined.
06 - Place cabbage leaf on flat surface. Add 2-3 tablespoons filling near stem end. Fold sides over filling and roll up tightly. Repeat with remaining leaves and filling.
07 - Spread thin layer of tomato sauce on bottom of large ovenproof dish. Arrange cabbage rolls seam side down in single layer.
08 - Pour remaining tomato sauce evenly over rolls. Cover tightly with foil or lid.
09 - Bake for 1 hour. Remove foil in last 15 minutes for thicker sauce if desired.
10 - Let cool slightly before serving. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • The filling stays moist and flavorful because the cabbage steams it perfectly from the outside in.
  • It freezes beautifully, so you can make a double batch and pull out a ready meal on a cold night.
  • The sauce thickens as it bakes, clinging to every roll with a deep tomato sweetness that balances the savory filling.
  • Leftovers somehow taste richer the next day, like the flavors finally settle into themselves.
02 -
  • Dont skip parcooking the rice or it will absorb too much liquid and make the filling dense and dry.
  • Use cabbage leaves that are large and intact, smaller or torn ones are better saved for lining the bottom of the dish.
  • Let the rolled cabbage rest seam side down for a minute before transferring so it holds its shape better.
  • Covering the dish while baking traps steam, which keeps the rolls tender and prevents them from drying out.
03 -
  • Line the bottom of your baking dish with a few torn cabbage leaves to prevent the rolls from sticking or burning.
  • If the cabbage leaves are too thick near the stem, shave down that part with a paring knife so they roll more easily.
  • Taste your filling before you start rolling, cook a tiny spoonful in a pan to check the seasoning and adjust if needed.
  • Let the rolls rest for 10 minutes after baking so the sauce settles and they hold together better when you plate them.
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