Tender Stuffed Cabbage Leaves (Print Page)

Savory meat and rice filling wrapped in tender cabbage, baked in hearty tomato sauce for ultimate comfort.

# What You 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

# Directions:

01 - Preheat your oven to 350°F.
02 - Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage. Lower the cabbage into the boiling water and simmer for 8-10 minutes, gently loosening and removing the leaves as they soften. Set aside 12-14 large leaves.
03 - In a medium saucepan, heat oil 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. Set aside.
04 - In a small pot, cook rice in boiling water for 5 minutes until half-cooked. Drain and let cool slightly.
05 - In a large bowl, combine ground meat, par-cooked rice, chopped onion, minced garlic, egg, parsley, salt, and black pepper. Mix until well combined.
06 - 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.
07 - 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.
08 - Pour remaining tomato sauce evenly over the rolls. Cover tightly with foil or a lid.
09 - Bake for 1 hour. Remove foil in the last 15 minutes for a thicker sauce, if desired.
10 - Let cool slightly before serving. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • The cabbage leaves turn silky and tender, soaking up all the rich tomato flavor as they bake.
  • It's one of those dishes that tastes even better the next day, which means less work when you need it most.
  • Rolling them is strangely satisfying once you get the rhythm down, almost meditative.
  • You can make a big batch and freeze half for a night when cooking feels impossible.
02 -
  • Don't skip par-cooking the rice, or it will stay crunchy and absorb all the moisture from the meat.
  • If your cabbage leaves tear, layer two smaller ones together to make one strong wrap.
  • Always place the rolls seam side down so they don't unroll during baking.
  • Taste your tomato sauce before pouring it over, some brands are more acidic and need extra sugar.
03 -
  • Freeze the whole cabbage head the night before, then thaw it in the morning, the leaves will peel off effortlessly without boiling.
  • Add a bay leaf or two to the tomato sauce while it simmers for a deeper, more complex flavor.
  • If you have extra filling, shape it into small meatballs and tuck them around the rolls in the dish.
  • A pinch of smoked paprika in the sauce adds a subtle warmth that makes people ask what your secret is.
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