Savory Stuffed Cabbage Rolls (Printable)

Cabbage leaves stuffed with ground 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 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. Bring a large pot of salted water to boil. Remove the core from the cabbage and carefully lower it into the boiling water. Simmer for 8-10 minutes, gently loosening and removing the leaves as they soften. Set aside 12-14 large leaves.
02 - Heat oil in a pan over medium heat. Sauté onion and garlic for the sauce 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 and 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.
09 - Let cool slightly before serving. Garnish with extra parsley if desired.

# Expert Suggestions:

01 -
  • The rolls taste richer and better the next day, which means you can make them ahead and actually enjoy your gathering.
  • Each bite is tender, savory, and soaked in that sweet tomato sauce that clings to every fold.
  • It looks impressive but the process is surprisingly forgiving once you get the hang of rolling.
02 -
  • Don't skip par-cooking the rice or it will stay hard and crunchy inside the rolls no matter how long you bake them.
  • Use a slotted spoon to remove the cabbage leaves from the boiling water so they don't tear when you peel them off.
  • If a leaf rips, patch it with a smaller piece or double up two leaves, it happens and the rolls still taste perfect.
03 -
  • Let the filled rolls sit in the fridge for 30 minutes before baking if you have time, it helps them hold their shape.
  • If your cabbage leaves are too thick near the stem, shave down that tough part with a knife so they roll more easily.
  • Taste your tomato sauce before pouring it over the rolls and adjust the sugar or salt, every brand of passata is different.
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