Savory Stuffed Cabbage Leaves (Printable Version)

Tender cabbage leaves filled with seasoned meat and rice, baked in hearty tomato sauce for ultimate comfort.

# Ingredient List:

→ 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 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

# How to Make:

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 the leaves as they soften. Set aside 12-14 large leaves.
03 - Heat oil in a pan over medium heat. Sauté onion and garlic for 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 - 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 Suggestions:

01 -
  • The cabbage gets impossibly tender and sweet after soaking up all that tomato sauce in the oven.
  • It fills the whole house with a warm, savory smell that makes everyone wander into the kitchen asking when dinners ready.
  • You can make a huge batch and freeze half, which has saved me on more cold weeknights than I can count.
  • Each roll is like its own little edible package, which kids oddly love unwrapping with their forks.
02 -
  • Dont skip parcooking the rice or itll stay hard and crunchy even after an hour in the oven.
  • If your cabbage leaves tear, just overlap two smaller pieces and roll them together, no ones going to notice once theyre covered in sauce.
  • Let the rolls cool for a few minutes before serving or the filling will be molten hot and fall apart when you cut into them.
03 -
  • Use a sharp paring knife to shave down the thick stem on each cabbage leaf so it rolls more easily without snapping.
  • Line the bottom of your baking dish with any torn or leftover cabbage leaves, they protect the rolls from sticking and add extra flavor to the sauce.
  • If the sauce looks too thick halfway through baking, add a splash of water or broth and give the dish a gentle shake to distribute it.
Go Back