Cabbage Rolls (Printable Version)

Tender cabbage leaves enveloping a savory mix of ground meat and rice, baked in a rich tomato sauce. A comforting classic.

# What You'll Need:

→ For the Cabbage Rolls

01 - 1 large head green cabbage
02 - 1.1 lbs ground beef or pork
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

→ For the 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

# Steps:

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 pan, 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 combination of tender cabbage, savory meat, and that bright tomato sauce creates layers of flavor that somehow taste even better when you're exhausted and need something deeply comforting.
  • These rolls reheat beautifully, making them perfect for those nights when cooking from scratch feels impossible but you still want something homemade.
02 -
  • Cabbage leaves from the outer layers are larger and easier to work with, so use those first for the cleanest rolls.
  • Letting the rolls rest for 10 minutes before serving helps them set and makes serving so much less chaotic.
03 -
  • If your cabbage leaves are stubborn, return them to the boiling water for another minute or two. Patience saves more leaves than force.
  • Too much filling leads to bursting rolls. Better to slightly underfill than deal with explosions in the oven.
Go Back