Tender Stuffed Cabbage Leaves (Printable)

Cabbage leaves filled with seasoned meat and rice, baked in hearty tomato sauce for a comforting Eastern European dish.

# What You'll 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 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

# Directions:

01 - Preheat 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 boiling water and simmer for 8-10 minutes, gently loosening and removing leaves as they soften. Set aside 12-14 large leaves.
03 - Heat oil in a pan over medium heat. Sauté onion and garlic 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 Tips:

01 -
  • The rolls hold together beautifully and the rice soaks up all the rich tomato flavor as they bake
  • You can make a big batch and freeze half for nights when cooking feels impossible
  • It tastes even better on day two when the flavors have melted into each other overnight
  • The process is meditative and the payoff is a dish that looks like you spent all day in the kitchen
02 -
  • Don't skip the par-cooking step for the rice or it will stay crunchy and absorb too much liquid from the sauce
  • If your cabbage leaves tear, overlap two smaller pieces or use them to patch the bottom of the dish under the rolls
  • Let the rolls rest for 10 minutes after baking so the filling firms up and they don't fall apart when you serve them
03 -
  • Freeze the cabbage head overnight and thaw it in the fridge, the leaves will soften on their own and you can skip the boiling step entirely
  • Use a slotted spoon to remove the cabbage leaves from the boiling water so you don't burn your hands
  • If the rolls are browning too quickly in the oven, cover them again with foil and lower the heat slightly
  • Save any torn or small cabbage leaves to line the bottom of the dish, they'll soak up sauce and give you a crispy, caramelized treat when you serve
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