Tender Stuffed Cabbage Rolls (Print View)

Cabbage leaves stuffed with seasoned meat and rice, baked in hearty tomato sauce for ultimate comfort.

# 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

# Directions:

01 - Preheat oven to 350°F. Bring a large pot of salted water to boil. Remove cabbage core carefully. Lower cabbage into boiling water and simmer 8-10 minutes, gently loosening and removing leaves as they soften. Set aside 12-14 large leaves.
02 - Heat oil in a pan 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 for 10 minutes. Set aside.
03 - In a small pot, cook rice in boiling water for 5 minutes until half-cooked. Drain and let cool slightly.
04 - In a large bowl, combine ground meat, par-cooked rice, chopped onion, minced garlic, egg, parsley, salt, and black pepper. Mix until well combined.
05 - 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.
06 - 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.
07 - Pour remaining tomato sauce evenly over the rolls. Cover tightly with foil or a lid.
08 - Bake for 1 hour. Remove foil in the last 15 minutes for a thicker sauce if desired. Let cool slightly before serving. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • The cabbage softens into something almost sweet, cradling the filling without falling apart.
  • It reheats beautifully, so making extra means better lunches all week.
  • You can freeze half the batch and pull out comfort on a random Tuesday.
  • The rice soaks up all the tomato sauce and turns into something richer than it started.
02 -
  • Don't skip parboiling the rice or it will stay crunchy and absorb too much liquid from the sauce.
  • If your cabbage leaves tear, layer two smaller ones together to make one sturdy wrapper.
  • Let the rolls rest for 10 minutes after baking so the sauce settles and they're easier to serve without falling apart.
03 -
  • If the cabbage leaves are too stiff to roll, return them to the boiling water for another minute or two.
  • Use a shallow baking dish so the rolls fit snugly in one layer, this keeps them from unrolling as they cook.
  • Taste the sauce before pouring it over, you want a good balance of sweet, salty, and tangy.
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