Tender Stuffed Cabbage Rolls (Print Version)

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

# Ingredient List:

→ 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 boil. Carefully 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 over medium heat in a pan. Sauté onion and garlic for sauce 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 - In a small pot, cook rice in boiling water for 5 minutes until half-cooked. Drain and 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 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 - Cool slightly before serving. Garnish with extra parsley if desired.

# Helpful Tips:

01 -
  • Each roll holds a savory, tender filling that soaks up rich tomato sauce as it bakes.
  • The leftovers develop deeper flavor overnight and reheat beautifully for easy weeknight dinners.
  • It's the kind of dish that fills your kitchen with warmth and brings everyone to the table without asking.
02 -
  • Don't skip par-cooking the rice, raw rice won't finish cooking inside the rolls and will stay hard and crunchy.
  • If your cabbage leaves tear, layer two smaller pieces together to make one usable wrap.
  • The sauce on the bottom of the dish is essential, it keeps the rolls moist and prevents them from sticking or burning.
03 -
  • Freeze the whole cabbage head overnight, then thaw it completely, the leaves will peel away easily without boiling.
  • Use a sharp paring knife to shave down any thick stem ribs on the leaves so they roll more smoothly.
  • If the sauce tastes too acidic, add another teaspoon of sugar or a pinch of baking soda to balance it out.
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