Tender Stuffed Cabbage Leaves (Printable)

Tender cabbage stuffed with meat and rice, baked in savory tomato sauce for a comforting Eastern European meal.

# 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 tablespoons fresh parsley, chopped
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper

→ 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

# Steps:

01 - Preheat oven to 350°F. Bring a large pot of salted water to boil. Remove core from cabbage and lower into boiling water. Simmer for 8-10 minutes, gently loosening and removing leaves as they soften. Set aside 12-14 large leaves to cool.
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, then set aside.
03 - In a small pot, cook rice in boiling water for 5 minutes until partially 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 thoroughly combined.
05 - Place cabbage leaf on flat surface. Add 2-3 tablespoons of filling near stem end. Fold sides over filling and roll tightly. Repeat with remaining leaves and filling.
06 - Spread thin layer of tomato sauce on bottom of ovenproof dish. Arrange cabbage rolls seam side down in single layer. Pour remaining tomato sauce evenly over rolls.
07 - Cover dish tightly with foil or lid. Bake for 1 hour. Remove foil in last 15 minutes if thicker sauce is desired.
08 - Allow rolls to cool slightly before serving. Garnish with additional parsley if desired.

# Expert Advice:

01 -
  • The cabbage turns silky and sweet as it bakes, soaking up every bit of that tangy tomato sauce.
  • It's one of those dishes that fills the house with warmth and makes everyone wander into the kitchen asking when dinner will be ready.
  • You can make a big batch and freeze half, which means future comfort with almost no effort.
  • It tastes even better the next day, so leftovers become the meal everyone fights over.
02 -
  • Don't skip par-cooking the rice or it will stay crunchy and absorb too much liquid from the meat, leaving the filling dry.
  • If your cabbage leaves are too thick near the stem, shave down that tough part with a paring knife so they roll more easily.
  • Always use a dish large enough to fit the rolls in a single layer so they cook evenly and don't steam on top of each other.
03 -
  • Use a mix of ground beef and pork for deeper flavor, or swap in ground turkey if you want something lighter.
  • If your tomato sauce tastes too acidic, add an extra teaspoon of sugar or a pinch of baking soda to balance it out.
  • Don't overfill the rolls or they'll burst open during baking, stick to two or three tablespoons of filling per leaf.
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