Tender Stuffed Cabbage Rolls (Print Version)

Tender cabbage leaves filled with seasoned meat and rice, baked in rich tomato sauce for a comforting 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

# How-To Steps:

01 - Preheat oven to 350°F.
02 - Bring large pot of salted water to boil. Remove core from cabbage. Lower cabbage into boiling water and simmer 8-10 minutes, gently loosening and removing leaves as they soften. Set aside 12-14 large leaves.
03 - Heat oil in saucepan 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. 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 filling stays moist and flavorful because the cabbage steams it perfectly as it bakes.
  • You can make a big batch and freeze half for nights when cooking feels impossible.
  • It tastes better on day two, which means leftovers are actually something to look forward to.
  • The tangy tomato sauce balances the richness of the meat and rice in a way that feels complete.
02 -
  • If you add too much filling, the rolls will burst open in the oven, so keep it to 2 or 3 tablespoons per leaf.
  • Parcooking the rice is essential because raw rice won't cook through and fully cooked rice will turn to mush.
  • Always place the rolls seam side down so they hold their shape while baking.
03 -
  • Use a sharp paring knife to shave down the thick stem on each cabbage leaf so it rolls more easily.
  • If your sauce starts to look too thick while baking, add a splash of water or broth halfway through.
  • Let the rolls rest for 10 minutes after baking, they'll hold together better when you plate them.
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