Tender Stuffed Cabbage Rolls (Print Version)

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

# What You'll Need:

→ For the 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

→ For the 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 Steps:

01 - Preheat oven to 350°F.
02 - Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage. Lower the cabbage into the boiling water and simmer for 8-10 minutes, gently loosening and removing the leaves as they soften. Set aside 12-14 large leaves.
03 - In a medium saucepan, heat oil 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. 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 2-3 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 Tips:

01 -
  • The filling stays moist and flavorful because the cabbage steams it perfectly as it bakes.
  • It's one of those rare dishes that actually tastes better reheated the next day.
  • You can make a big batch and freeze half for a future dinner that feels like a gift to your future self.
  • The tomato sauce soaks into every layer, turning simple ingredients into something deeply comforting.
02 -
  • Don't skip parboiling the cabbage, raw leaves will tear and won't fold no matter how patient you are.
  • If your cabbage leaves have very thick stems, trim them down with a knife so they roll smoothly without cracking.
  • Use a dish that fits the rolls snugly, too much space and the sauce spreads thin, too tight and they might burst.
  • Let the rolls cool for a few minutes before serving, they hold their shape much better and won't burn your mouth.
03 -
  • If you have extra filling, shape it into small meatballs and nestle them between the rolls before baking.
  • Add a bay leaf or two to the tomato sauce while it simmers for a deeper, more aromatic flavor.
  • Use kitchen twine to tie any loose rolls if you're worried they'll unravel, just remove it before serving.
  • Make the rolls a day ahead and refrigerate them unbaked, then just pop them in the oven when you're ready to eat.
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