Pin It My neighbor Anna showed up one winter evening with a casserole dish wrapped in a tea towel, still warm from her oven. Inside were these tightly rolled bundles swimming in deep red sauce, and the smell was enough to make me forget I'd already eaten dinner. She taught me to roll them the following Saturday, her hands moving so fast I could barely keep up. I burned my fingers on the first leaf, added too much filling to the second, but by the fifth one, I understood the rhythm. That batch fed eight of us, and I've been making them ever since.
I made these for my son's birthday once, thinking I was being clever by doubling the recipe. I ended up with forty-two rolls and had to borrow a second baking dish from upstairs. His friends, who I assumed would want pizza, devoured them. One kid asked if I could teach his mom how to make them, and I realized that comfort food doesn't need to be trendy to win people over.
Ingredients
- 1 large head of green cabbage: Look for a head with tightly packed leaves and no brown spots, the outer leaves protect the tender inner ones you'll actually use.
- 500 g ground beef (or pork, or a mix): I prefer a mix of beef and pork for a little extra richness, but all beef works if that's what you have.
- 120 g uncooked long-grain white rice: Parcook it so it finishes perfectly inside the rolls without turning mushy or staying crunchy.
- 1 medium onion, finely chopped: Chop it small so it melts into the filling and doesn't create awkward lumps when you roll.
- 2 cloves garlic, minced: Fresh garlic makes all the difference, the jarred stuff just doesn't have the same punch.
- 1 large egg: This binds the filling together so it doesn't fall apart when you cut into the rolls.
- 2 tbsp fresh parsley, chopped: A little brightness in the filling keeps it from feeling too heavy.
- 1 tsp salt: Season the filling well or the whole roll will taste flat.
- 1/2 tsp black pepper: Just enough to add warmth without overpowering the other flavors.
- 700 ml tomato passata or crushed tomatoes: Passata gives you a smoother sauce, crushed tomatoes add a bit more texture.
- 2 tbsp tomato paste: This deepens the color and adds a concentrated tomato flavor that makes the sauce taste slow-cooked.
- 1 medium onion, finely chopped (for sauce): Sauté it until it's soft and sweet before adding the tomatoes.
- 2 cloves garlic, minced (for sauce): Cook it just until fragrant, burned garlic will ruin the whole sauce.
- 1 tbsp sugar: A little sweetness cuts the acidity of the tomatoes and rounds out the flavor.
- 1 tsp dried thyme: It adds an earthy note that feels right with cabbage and tomato.
- 1 tbsp vegetable oil: For sautéing the aromatics without burning them.
- Salt and pepper, to taste: Taste the sauce before you pour it over the rolls and adjust as needed.
Instructions
- Preheat and Prep:
- Set your oven to 180°C (350°F) so it's ready when you are. Clear some counter space because you'll need room to work.
- Soften the Cabbage:
- Bring a large pot of salted water to a boil, cut out the core, and lower the whole cabbage in. As the outer leaves soften after 8 to 10 minutes, peel them off gently with tongs and set them aside to cool.
- Make the Tomato Sauce:
- Heat oil in a pan and cook the chopped onion and garlic until they smell sweet, about 3 minutes. Stir in tomato paste and let it cook for a minute, then add the passata, sugar, thyme, salt, and pepper and simmer for 10 minutes.
- Parcook the Rice:
- Boil the rice for just 5 minutes so it's half-cooked, then drain it well. It will finish cooking inside the rolls.
- Mix the Filling:
- In a large bowl, combine the ground meat, parcooked rice, onion, garlic, egg, parsley, salt, and pepper. Mix with your hands until everything is evenly distributed but don't overwork it.
- Roll the Cabbage:
- Lay a cabbage leaf flat, place 2 to 3 tablespoons of filling near the stem end, fold in the sides, and roll it up tightly. Repeat until you've used all the filling and leaves.
- Assemble in the Dish:
- Spread a thin layer of tomato sauce on the bottom of your baking dish and arrange the rolls seam side down in a single layer. Pour the remaining sauce evenly over the top.
- Cover and Bake:
- Cover the dish tightly with foil or a lid and bake for 1 hour. If you want a thicker sauce, remove the foil for the last 15 minutes.
- Rest and Serve:
- Let the rolls sit for a few minutes after baking so the sauce settles and the flavors meld. Garnish with extra parsley if you like.
Pin It The first time I brought these to a potluck, someone asked if they were Polish or Ukrainian, and I realized I didn't actually know. What I did know was that they disappeared faster than anything else on the table, and three people asked for the recipe before I even sat down to eat. Food like this doesn't need a passport, it just needs to taste like someone cared enough to roll each one by hand.
How to Choose the Right Cabbage
Look for a cabbage head that feels heavy for its size and has leaves that aren't too thick or too thin. The outer leaves will likely be tough or damaged, so plan to peel those away and use the inner ones. If the leaves tear while you're softening them, don't panic, you can overlap two smaller leaves to make one usable wrapper. I've learned that green cabbage works best because savoy cabbage is too delicate and red cabbage stains everything pink.
Make Ahead and Freezing Tips
You can assemble the rolls a day ahead and keep them covered in the fridge until you're ready to bake. If you want to freeze them, arrange the unbaked rolls on a tray until they're solid, then transfer them to a freezer bag. When you're ready to cook, just add an extra 20 minutes to the baking time and make sure they're covered tightly so they don't dry out. I've pulled these out of the freezer on a Wednesday night and had dinner on the table without any stress.
Serving Suggestions and Variations
These are perfect with a dollop of sour cream on top and a piece of crusty bread to soak up the sauce. Some people like to serve them with mashed potatoes or a simple cucumber salad to cut through the richness. If you want to make them vegetarian, swap the meat for cooked lentils or finely chopped mushrooms and add a bit of smoked paprika for depth.
- A sprinkle of fresh dill on top adds a bright, herby note that feels traditional.
- Leftovers reheat beautifully in the oven or even in the microwave without losing their texture.
- If you have extra filling, you can shape it into small meatballs and simmer them in the sauce alongside the rolls.
Pin It There's something deeply satisfying about pulling a dish like this out of the oven and knowing you made it from scratch. It's the kind of meal that fills your kitchen with the smell of home, no matter where you grew up.
Recipe FAQs
- → Can I prepare cabbage rolls ahead of time?
Yes, you can assemble the cabbage rolls up to 24 hours in advance. Store them covered in the refrigerator and add an extra 10-15 minutes to the baking time if cooking directly from cold.
- → How do I prevent the cabbage leaves from tearing?
Boil the cabbage just until the leaves are pliable, removing them one at a time as they soften. If a leaf tears, you can use two smaller leaves overlapped or patch it with another piece of cabbage.
- → What can I substitute for ground beef?
Ground pork, turkey, chicken, or a beef-pork mix work wonderfully. For a vegetarian version, use cooked lentils, quinoa, or finely chopped mushrooms mixed with the rice.
- → Why is the rice only partially cooked before stuffing?
Par-cooking the rice prevents it from becoming mushy during the long baking time. The rice will finish cooking while absorbing the flavorful juices from the meat and tomato sauce.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in a covered dish in the oven at 160°C (325°F) for 20-30 minutes, or microwave individual portions until heated through.
- → Can I use a different type of cabbage?
Green cabbage works best as it has large, sturdy leaves. Savoy cabbage can also work, though its ruffled leaves may be more delicate. Avoid red cabbage as it will discolor the filling.