Cabbage Rolls (Printable Version)

Tender cabbage leaves generously filled with savory ground meat and rice, baked in a hearty tomato sauce. A comforting classic.

# List of Ingredients:

→ Cabbage Rolls

01 - 1 large head green cabbage
02 - 1.1 lbs ground beef (or pork, or mix)
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

# Directions:

01 - Preheat oven to 350°F.
02 - Bring a large pot of salted water to boil. Remove cabbage core. Lower cabbage into boiling water and simmer 8-10 minutes, gently loosening and removing leaves as they soften. Reserve 12-14 large leaves.
03 - Heat oil in pan over medium heat. 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 - Cook rice in boiling water for 5 minutes until half-cooked. Drain and cool slightly.
05 - Combine ground meat, par-cooked rice, chopped onion, minced garlic, egg, parsley, salt, and black pepper in large bowl. Mix until well combined.
06 - Place cabbage leaf on flat surface. Add 2-3 tbsp 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 during last 15 minutes for thicker sauce if desired.
10 - Let cool slightly before serving. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • The tender cabbage wrapped around juicy seasoned meat creates pure comfort in every bite
  • Leftovers actually improve overnight as the flavors meld together beautifully
  • One batch feeds a crowd and freezes like a dream for busy weeknight dinners
02 -
  • Overcooking the cabbage leaves makes them tear easily when rolling, so watch carefully
  • The rice must be only half-cooked or it turns mushy inside the finished rolls
  • Tight rolling is crucial but do not pull so hard that the cabbage rips
03 -
  • Savoy cabbage works beautifully if you want more tender leaves with pretty crinkled texture
  • Adding a splash of vinegar to the boiling water helps keep the cabbage vibrant green
  • The secret is placing any torn or smaller leaves over the top to protect the rolls underneath
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