Cabbage Rolls

The steam rising from that big pot of cabbage rolls filled my grandmother's tiny kitchen every Sunday. I sat on a step stool watching her work her magic with those perfect little packages, wondering how she could make something so humble taste so extraordinary. My job was stirring the tomato sauce while she taught me the rolling technique by hand. Now my own apartment fills with that same intoxicating aroma, taking me back to those afternoons spent learning her secrets.

Last winter my neighbor came over shivering from walking her dog in the snow. I pulled a baking dish of these cabbage rolls from the oven, the tomato sauce bubbling around the edges. She took one bite and her eyes lit up, immediately asking for the recipe. Now we make them together whenever the temperature drops, sharing stories while we roll and stuff each leaf by hand.

Ingredients

• 1 large head of green cabbage: The foundation that holds everything together, softened just enough to wrap without tearing
• 500 g (1.1 lbs) ground beef: Provides that rich hearty base that makes these rolls so satisfying
• 120 g (2/3 cup) uncooked long-grain white rice: Par-cooked first so it finishes cooking perfectly inside the rolls
• 1 medium onion, finely chopped: Adds essential sweetness and depth to the filling
• 2 cloves garlic, minced: Brings aromatic warmth that permeates every bite
• 1 large egg: Binds the filling together so nothing falls apart during baking
• 2 tbsp fresh parsley, chopped: Fresh bright notes that balance the rich meat
• 1 tsp salt and 1/2 tsp black pepper: Simple seasoning that lets the flavors shine
• 700 ml (3 cups) tomato passata: Creates that luscious simmering sauce the rolls bake in
• 2 tbsp tomato paste: Concentrated tomato goodness for deep umami flavor
• 1 medium onion and 2 cloves garlic for sauce: The aromatic foundation of your baking liquid
• 1 tbsp sugar: Balances the natural acidity of the tomatoes
• 1 tsp dried thyme: Earthy herb notes that complement the cabbage perfectly
• 1 tbsp vegetable oil: For sautéing the sauce aromatics

Instructions

Prepare your oven and workspace:

Preheat to 180°C (350°F) and clear some counter space for the rolling process

Softening the cabbage leaves:

Boil a large salted pot, remove the cabbage core, and lower the head in for 8-10 minutes, gently pulling off leaves as they soften until you have 12-14 nice ones

Building the tomato sauce base:

Heat oil in a pan, sauté onion and garlic until soft, stir in tomato paste for one minute, then add passata, sugar, thyme, salt, and pepper, simmering 10 minutes

Par-cooking the rice:

Boil rice in a small pot for exactly 5 minutes so it is only half-cooked, then drain and cool slightly

Mixing the filling:

Combine meat, rice, onion, garlic, egg, parsley, salt, and pepper in a large bowl until thoroughly incorporated

Rolling technique:

Lay a cabbage leaf flat, place 2-3 tablespoons filling near the stem, fold sides over the filling, then roll tightly from stem to tip

Assembly time:

Spread thin tomato sauce on your baking dish bottom, arrange rolls seam-side down in a single layer

Adding the sauce:

Pour remaining sauce evenly over all the rolls, covering completely

Baking process:

Cover tightly with foil and bake 1 hour, removing foil for the last 15 minutes if you want thicker sauce

Final touches:

Let rest slightly before serving, garnished with extra parsley if desired

Pin It

My first attempt at cabbage rolls ended with more filling on the baking sheet than inside the cabbage. I had not softened the leaves long enough and they kept splitting open as I rolled. That kitchen disaster taught me patience and the importance of prep work, lessons that serve me well every time I make them now.

Making Ahead Like A Pro

These rolls actually freeze beautifully before or after baking. I always double the recipe and freeze half for those nights when cooking feels impossible. Just thaw overnight in the fridge and reheat with a splash of water to refresh the sauce.

Perfect Pairings

A dollop of cold sour cream on top creates the perfect temperature contrast against the hot savory rolls. Crusty bread for soaking up that incredible sauce is absolutely mandatory in my house. Some people like a simple cucumber salad on the side for something fresh.

Getting The Roll Just Right

Keep a small bowl of water nearby to moisten your fingers if the filling starts sticking to your hands. Work with the larger outer leaves first and save the smaller inner ones for any leftover filling. Do not worry if some rolls look imperfect, they all taste amazing after baking.

• Trim the tough rib from each leaf bottom for easier rolling
• Place rolls seam-side down so they stay secure during baking
• Let the dish rest 10 minutes before serving so the sauce sets

Pin It

There is something profoundly satisfying about tucking into a dish that has been loved across generations. Every bite carries those Sunday kitchen memories, keeping tradition alive one delicious roll at a time.

Recipe Questions & Answers

→ How do I choose the best cabbage for this dish?

Look for a large, firm head of green cabbage with tightly packed leaves. Avoid any with brown spots or wilting, as fresh leaves are easier to work with when blanching and rolling.

→ Can I prepare these stuffed cabbage rolls ahead of time?

Yes, you can assemble the rolls and arrange them in the baking dish with the sauce, then cover and refrigerate for up to 24 hours before baking. This makes them a great make-ahead meal.

→ What kind of meat works best for the filling?

Ground beef is a traditional choice, but a mixture of ground beef and pork often yields a richer flavor and moister texture. For a leaner option, ground turkey can also be used, though it may require a little extra fat to prevent dryness.

→ How can I make this dish vegetarian?

To make a vegetarian version, simply substitute the ground meat with cooked lentils, finely chopped mushrooms, or a plant-based ground substitute. Ensure your vegetarian filling is well-seasoned to match the dish's savory profile.

→ What are some good serving suggestions for stuffed cabbage?

These rolls are excellent served warm with a dollop of sour cream or plain yogurt, and a sprinkle of fresh dill or parsley. Crusty bread is also a wonderful accompaniment to soak up the delicious tomato sauce.

→ Why is the rice par-cooked before mixing with the meat?

Par-cooking the rice ensures it is partially softened before being mixed into the filling. This prevents the rice from absorbing too much moisture from the meat and cabbage during baking, which could otherwise make the rolls dry or the rice undercooked.