Stuffed Cabbage Rolls
Tender cabbage leaves wrapped around a savory beef-and-rice filling and baked in a rich tomato sauce make this a comforting, family-style meal. Blanching the cabbage first makes the leaves flexible enough to roll easily.
Prep: 30 minutes
Cook: 1 hour
Serves: 6–8
Ingredients
Cabbage rolls
- 1 large green cabbage
- 1 lb (450 g) ground beef
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano or thyme
Tomato sauce
- 1 can (15 oz/425 g) tomato sauce
- 1 can (14–15 oz/400 g) crushed tomatoes
- ½ small onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- ½ tsp sugar, optional
- Salt and pepper to taste
Instructions
- Prepare the cabbage: Bring a large pot of salted water to a boil. Remove the cabbage core and carefully place the head in the water. As the outer leaves soften, gently peel them away with tongs. Continue until you have about 12–16 usable leaves.
- Make the sauce: Heat olive oil in a saucepan. Sauté the onion for 3–5 minutes, then add garlic. Stir in the tomato sauce and crushed tomatoes. Season with salt, pepper, and optional sugar. Simmer for about 15 minutes.
- Prepare the filling: In a large bowl, combine ground beef, cooked rice, onion, egg, garlic, salt, pepper, and oregano. Mix just until combined.
- Fill the leaves: Trim away the thickest part of the cabbage rib. Place about ⅓ cup of filling near the bottom of each leaf. Fold the sides inward and roll firmly, burrito-style, with the seam underneath.
- Arrange: Spread some tomato sauce over the bottom of a baking dish. Place the rolls seam-side down in a snug single layer or two layers. Pour the remaining sauce over them.
- Bake: Cover tightly with foil or a lid and bake at 350°F (175°C) for about 60 minutes, or until the meat is fully cooked and the filling is tender.
- Rest and serve: Let the rolls rest for 5–10 minutes before serving. Spoon extra tomato sauce over each roll.
Easy variations
- Substitute ground turkey, pork, or lamb for beef.
- Add paprika, parsley, dill, or red-pepper flakes for extra flavor.
- For a lighter version, use lean ground meat and increase the vegetables.
- Serve with sour cream or plain yogurt for a creamy contrast.
Tip: Don’t overfill the cabbage leaves—the rice expands as it cooks, so leaving some room helps prevent the rolls from splitting.
