This comforting, classic family dinner features tender cabbage leaves wrapped around a juicy, seasoned ground meat and rice filling. Baked to perfection in a rich, tangy tomato sauce until the edges turn beautifully golden and bubbly, it is one of those old-school comfort foods that tastes even better the next day!
Ingredients
For the Rolls:
1 large head of green cabbage
1 lb (450g) lean ground beef, pork, or a 50/50 mix
1 cup cooked white rice (cooled down)
1 medium onion, finely diced
2 cloves garlic, minced
1 large egg (helps bind the filling together)
1 tsp salt and 1/2 tsp black pepper
1 tsp paprika
For the Rich Savory Sauce:
1 can (15 oz) tomato sauce or crushed tomatoes
1 cup beef or vegetable broth
1 tbsp tomato paste
1 tbsp brown sugar (balances the acidity)
1 tbsp apple cider vinegar or lemon juice
Fresh chopped parsley for garnish
Instructions
1. Prepare the Cabbage Leaves
Bring a large pot of salted water to a rolling boil. Carefully cut a deep cone-shaped slice out of the bottom core of the cabbage head. Submerge the whole cabbage in the boiling water for 3 to 5 minutes until the outer leaves soften and begin to pull away easily. Remove the cabbage, peel off the large intact leaves, and lay them flat on paper towels. Use a sharp knife to shave down the thick center vein on the back of each leaf so they are flexible enough to roll neatly.
2. Mix the Juicy Filling
In a large mixing bowl, combine the ground meat, cooked rice, finely diced onion, minced garlic, egg, paprika, salt, and black pepper. Use your hands to mix thoroughly until the ingredients are completely integrated and hold together.
3. Assemble and Roll
Preheat your oven to 350°F (175°C). Grease the bottom of a large, deep 9×13-inch baking dish. Place a prepared cabbage leaf flat on your clean workspace. Spoon about 2 to 3 tablespoons of the meat filling near the stem end. Fold the sides of the leaf over the meat, then roll tightly away from yourself toward the leaf tip.
4. Arrange in the Baking Dish
Place each assembled roll seam-side down into your prepared baking dish. Arrange them firmly in tight rows to prevent them from unrolling during cooking, mimicking the dual-layered, structured placement shown in the image.
5. Whisk and Pour the Sauce
In a separate bowl, whisk together the tomato sauce, broth, tomato paste, brown sugar, and apple cider vinegar. Pour the mixture evenly over the top of the cabbage rolls, making sure they are well coated. Cover the baking dish tightly with aluminum foil.
6. Bake Until Tender and Bubbly
Bake covered in the preheated oven for 1 hour. Carefully remove the foil sheet, spoon some of the pan juices over the tops of the rolls, and return to the oven uncovered for an additional 15 to 20 minutes until the sauce reduces slightly and the tops develop those gorgeous, browned caramelized edges featured in the image.
7. Garnish and Serve
Let the dish cool for 10 minutes before serving. Scatter fresh chopped parsley across the top rows, spoon extra savory tomato gravy over each portion, and serve with a dollop of sour cream if desired.