Tender Stuffed Cabbage Rolls (Print Version)

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

# 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 Steps:

01 - Preheat oven to 350°F.
02 - Bring large pot of salted water to boil. Remove cabbage core carefully and lower cabbage into boiling water. Simmer 8-10 minutes, gently loosening and removing leaves as they soften. Reserve 12-14 large leaves and set aside.
03 - Heat oil in pan over medium heat. Sauté onion and garlic until soft, approximately 3 minutes. Add tomato paste and cook 1 minute. Stir in tomato passata, sugar, thyme, salt, and pepper. Simmer 10 minutes. Set aside.
04 - Cook rice in boiling water for 5 minutes until half-cooked. Drain and allow to 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 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 aluminum foil or lid.
09 - Bake for 1 hour. Remove foil in final 15 minutes for thicker sauce if desired.
10 - Allow to cool slightly before serving. Garnish with additional fresh parsley if desired.

# Expert Hints:

01 -
  • The cabbage turns silky and sweet as it bakes, soaking up all the flavors from the sauce and filling.
  • It's one of those dishes that actually tastes better the next day, making it perfect for meal prep or feeding a crowd.
  • You can make it your own by swapping the meat for lentils, adjusting the spices, or adding a dollop of sour cream on top.
  • It fills your kitchen with the kind of smell that makes everyone ask what's for dinner before they even see it.
02 -
  • Don't skip parboiling the rice—raw rice won't cook through in time and will stay hard and unpleasant.
  • Use cabbage leaves that are large and pliable; if they tear, layer two smaller leaves together to make one roll.
  • Let the boiled cabbage cool just enough to handle before rolling, or you'll burn your fingers like I did the first time.
  • If your sauce looks too thin, remove the foil toward the end of baking and let it reduce naturally in the oven.
03 -
  • If the cabbage leaves are too stiff near the thick stem, slice off the tough part with a sharp knife so they roll more easily.
  • Line the bottom of the baking dish with any torn or leftover cabbage leaves to prevent sticking and add extra flavor.
  • Taste your tomato sauce before pouring it over the rolls—adjust the sugar, salt, or thyme to suit your preference.
  • Make a double batch and freeze half unbaked; when you need them, bake straight from frozen and add 20 minutes to the cooking time.
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