Tender Stuffed Cabbage Rolls (Printable version)

Cabbage leaves stuffed with meat and rice, baked in rich tomato sauce for a comforting Eastern European dish.

# What You'll Need:

→ 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 Make:

01 - Set oven temperature to 350°F and allow to fully preheat.
02 - Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage. Lower the cabbage into 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 - Heat oil in a pan over medium heat. Sauté onion and garlic for the 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 and set aside.
04 - In a small pot, cook rice in boiling water for 5 minutes until half-cooked. Drain and let 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 - Let cool slightly before serving. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • The cabbage softens into tender, melt-in-your-mouth layers that soak up every bit of tomato sauce.
  • It fills the house with a slow-cooked warmth that makes everyone drift into the kitchen asking whats for dinner.
  • You can make a big batch and freeze half, which feels like a gift to your future self.
  • Theyre even better reheated the next day when the flavors have had time to settle in together.
02 -
  • Dont skip par-cooking the rice or it will stay hard and crunchy even after an hour in the oven.
  • If your cabbage leaves are too stiff to roll, dip them back into the boiling water for 30 seconds to soften them up.
  • Always place the rolls seam side down so they dont unravel while baking.
  • Covering the dish tightly is essential—without it, the rolls dry out and the sauce reduces too much.
03 -
  • Save any torn or small cabbage leaves to line the bottom of the baking dish—they add flavor and prevent sticking.
  • If your rolls are different sizes, put the smaller ones in the center where they cook a bit faster.
  • Taste your tomato sauce before pouring it over—the sugar and salt should be just right, not too sharp or too flat.
  • Use a sharp knife to slice the rolls on the plate so everyone can see the pretty spiral of filling inside.
Return