Tender Stuffed Cabbage Rolls (Printable Version)

Tender cabbage leaves stuffed with savory meat and rice, baked in hearty tomato sauce for comfort food perfection.

# What You 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

# How to Make It:

01 - Set oven to 350°F.
02 - Bring a large pot of salted water to a boil. Remove the core from the cabbage and carefully submerge it in boiling water. Simmer for 8 to 10 minutes, gently loosening and removing the leaves as they soften. Set aside 12 to 14 large leaves to cool.
03 - Heat oil in a saucepan over medium heat. Sauté onion and garlic until soft, approximately 3 minutes. Stir in tomato paste and cook for 1 minute. Add tomato passata, sugar, thyme, salt, and pepper. Simmer for 10 minutes, then set aside.
04 - Cook rice in boiling water for 5 minutes until partially cooked. Drain and allow to cool slightly.
05 - Combine ground meat, par-cooked rice, chopped onion, minced garlic, egg, parsley, salt, and black pepper in a large bowl. Mix thoroughly until all ingredients are evenly distributed.
06 - Place a cabbage leaf on a flat surface. Add 2 to 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 baking 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 if a thicker sauce is desired.
10 - Allow to cool slightly before serving. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • The filling stays moist and flavorful because the cabbage steams it perfectly as it bakes.
  • You can make a huge batch and freeze half for nights when cooking feels impossible.
  • It tastes better on day two, which means less work and more reward.
  • The rice soaks up all that tomato sauce and turns into something almost creamy.
02 -
  • If you skip parboiling the rice, it will stay crunchy and ruin the texture of the whole roll.
  • Always place the rolls seam side down or they'll unravel in the oven and leave you with a messy casserole.
  • Let the cabbage leaves cool slightly before rolling or you'll burn your fingers like I did the first time.
03 -
  • Use a sharp paring knife to carefully remove the thick rib from each cabbage leaf so they roll easier and cook evenly.
  • If your cabbage leaves keep tearing, blanch the whole head a little longer until they're truly pliable.
  • Make the sauce a day ahead and let it sit in the fridge, the flavor deepens and saves you time on cooking day.
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