Tender Stuffed Cabbage Rolls (Printable)

Savory meat and rice wrapped in tender cabbage, baked in hearty tomato sauce for a comforting Eastern European dish.

# What you'll need:

→ 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 tablespoons fresh parsley, chopped
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper

→ For the 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

# How to make it:

01 - Preheat oven to 350°F
02 - Bring 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 in 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 10 minutes and set aside
04 - Cook rice in boiling water for 5 minutes until half-cooked. Drain and cool slightly
05 - In large bowl, combine ground beef, 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 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 if thicker sauce is desired
10 - Cool slightly before serving. Garnish with extra parsley if desired

# Expert suggestions:

01 -
  • The cabbage softens into something almost sweet, cradling the filling like it was meant to be there all along.
  • It fills the kitchen with a smell that makes people wander in asking what's cooking.
  • Leftovers taste richer the next day, like the flavors finally decided to settle in together.
  • It's forgiving enough for a weeknight but impressive enough when someone special comes over.
02 -
  • Don't skip par-cooking the rice or it will stay crunchy and absorb too much liquid from the sauce.
  • If the cabbage leaves tear while peeling, just patch them together with a smaller piece, no one will notice once they're rolled.
  • Always place the rolls seam side down so they don't unravel during baking.
  • Let the rolls rest for at least 5 minutes after baking, they firm up as they cool and are much easier to serve.
03 -
  • Use a sharp paring knife to shave down the thick stem on each cabbage leaf so it rolls more easily without cracking.
  • Line the bottom of the baking dish with any torn or small cabbage leaves to prevent sticking and add extra flavor to the sauce.
  • Taste the filling before you start rolling, cook a tiny bit in a pan if you need to adjust the seasoning.
  • If you have leftover sauce, freeze it for next time or toss it with pasta for an easy meal.
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