Stuffed Cabbage Rolls with Tomato Sauce (Printable)

Savory cabbage leaves filled with ground meat and rice, baked in a hearty tomato sauce for ultimate comfort.

# What You Need:

→ 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 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 Make It:

01 - Preheat oven to 350°F. Bring a large pot of salted water to boil. Remove cabbage core carefully and lower into boiling water. Simmer 8-10 minutes, gently loosening and removing leaves as they soften. Reserve 12-14 large leaves.
02 - Heat oil in a pan over medium heat. Sauté onion and garlic until soft, approximately 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 allow to cool slightly.
04 - In a large bowl, combine ground beef, 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 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 aluminum foil or a lid.
08 - Bake for 1 hour. Remove foil in the last 15 minutes if a thicker sauce is desired.
09 - Allow to cool slightly before serving. Garnish with extra parsley if desired. Serve with sour cream and crusty bread for traditional presentation.

# Expert Tips:

01 -
  • The cabbage sweetens as it bakes and soaks up all that rich tomato flavor.
  • You can make a huge batch and freeze half for nights when cooking feels impossible.
  • It tastes like someone's grandmother made it, even if you're winging it the first time.
02 -
  • If you skip parboiling the rice, it will stay crunchy and absorb all the moisture from the meat.
  • Always place the rolls seam side down or they'll unravel in the oven and make a mess.
03 -
  • Use a sharp paring knife to carefully cut out the thick stem from each cabbage leaf so they roll more easily.
  • If your cabbage leaves tear, layer two smaller leaves together to make one strong wrapper.
Return