Tender Stuffed Cabbage Rolls (Printable Version)

Tender cabbage stuffed with ground meat and rice, baked in rich tomato sauce for a comforting Eastern European meal.

# What You 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 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

# Directions:

01 - Preheat oven to 350°F.
02 - Bring large pot of salted water to boil. Remove core from cabbage and lower into boiling water. Simmer 8-10 minutes, gently loosening and removing leaves as they soften. Reserve 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 10 minutes and set aside.
04 - Cook rice in boiling water for 5 minutes until half-cooked. Drain and 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 tbsp 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 - Cool slightly before serving. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • The cabbage turns silky and sweet as it bakes, soaking up every bit of that rich tomato sauce.
  • It's the kind of meal that tastes better on day two, which means less work when you need it most.
  • You can make a huge batch and freeze half, so future you gets a homemade dinner without lifting a finger.
  • It feels impressive but it's really just rolling, tucking, and letting the oven do the work.
02 -
  • If the cabbage leaves tear while boiling, just keep going, you'll have more than you need and the imperfect ones can line the bottom of the dish.
  • Don't skip parboiling the rice or it will stay hard and crunchy even after a full hour in the oven, I learned this the disappointing way.
  • Let the rolls rest for ten minutes after baking so the sauce thickens slightly and everything sets, making them easier to serve without falling apart.
03 -
  • Use a sharp paring knife to cut out the tough core of the cabbage before boiling, it makes peeling the leaves so much easier.
  • If you have extra filling, shape it into small meatballs and nestle them between the rolls, they'll cook in the sauce and give you bonus bites.
  • Taste the sauce before pouring it over the rolls and adjust the sugar or salt, every batch of tomatoes is different and a small tweak makes a big difference.
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