Tender cabbage leaves filled with a savory meat-and-rice mixture, baked in a rich tomato sauce until juicy and flavorful.
Servings
6–8
Time
• Prep: 30 minutes
• Cook: 45–50 minutes
• Total: ~1 hour 15 minutes
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Ingredients
Cabbage Rolls
• 1 large green cabbage (about 12–16 leaves)
• 1½ lb (680 g) ground beef (or half beef + half pork)
• 1 cup cooked rice (or 1/2 cup uncooked rice—see note below)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika (optional)
• 1 tsp dried parsley (or 2 tbsp fresh)
Tomato Sauce
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 can (15 oz / 425 g) tomato sauce
• 2 tbsp tomato paste (optional, thickens)
• 1–2 tbsp brown sugar or honey (optional, balances acidity)
• 1 tbsp lemon juice or vinegar (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano or Italian seasoning
• 1/2 cup water or beef broth
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Instructions
1) Soften the cabbage leaves
1. Bring a large pot of water to a boil.
2. Remove the cabbage core (cut around it with a knife).
3. Place cabbage in boiling water for 3–5 minutes.
4. Peel off softened leaves as they loosen. Set aside to cool.
5. Trim the thick center rib of each leaf slightly (so it rolls easily).
2) Make the filling
1. In a bowl, mix: ground meat, cooked rice, onion, garlic, egg, salt, pepper, paprika, parsley.
2. Mix just until combined (don’t overmix).
3) Roll the cabbage
1. Place 2–3 tbsp filling near the bottom of a leaf.
2. Fold the sides in, then roll up tightly like a burrito.
3. Repeat until you use the leaves and filling.
4) Make the sauce
In a bowl or pot, whisk together all sauce ingredients: crushed tomatoes, tomato sauce, tomato paste, sugar, lemon juice, seasonings, and broth/water.
5) Bake
1. Preheat oven to 180°C (350°F).
2. Spread a little sauce on the bottom of a baking dish.
3. Arrange cabbage rolls seam-side down.
4. Pour remaining sauce over the top (cover rolls well).
5. Cover with foil and bake 45–50 minutes.
6. Optional: uncover for the last 10 minutes to brown slightly.
6) Serve
Let rest 10 minutes, then serve with extra sauce.
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Notes
• Using uncooked rice: Use 1/2 cup uncooked rice + add 1/4–1/2 cup extra liquid to the filling, and bake closer to 60–70 minutes (covered) so rice fully cooks.
• Freezer-friendly: Freeze baked rolls up to 2 months.