Tender Stuffed Cabbage Rolls (Printable)

Tender cabbage stuffed with ground meat and rice, baked in tomato sauce. Comforting Eastern European classic.

# What You’ll 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 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 It:

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 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 - 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 cabbage gets impossibly tender and sweet as it bakes, soaking up all that rich tomato flavor.
  • Its one of those rare dishes that actually tastes better the next day, which means less work and more flavor.
  • You can make a big batch and freeze half, so future you gets a home cooked meal with zero effort.
  • The filling is forgiving, you can swap the meat, add more rice, or sneak in vegetables without losing that comforting heartiness.
02 -
  • Don't skip par cooking the rice, raw rice won't cook through in the oven and you'll end up with crunchy, unpleasant bites.
  • If your cabbage leaves are too small or torn, layer two together, it works just as well and no one will notice.
  • Let the rolls rest for 5 to 10 minutes after baking, the sauce thickens up and everything holds together better when you serve.
03 -
  • Freeze your cabbage head the night before, then thaw it in the fridge, the leaves peel off easily without boiling and they stay intact.
  • Use a small ice cream scoop to portion the filling, it keeps the rolls uniform and speeds up the whole process.
  • If the sauce starts to dry out while baking, add a splash of water or broth halfway through, you want the rolls to stay moist and tender.
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