Description
Classic stuffed cabbage rolls featuring tender cabbage leaves wrapped around a savory mixture of seasoned ground beef and rice, all slow-baked in a rich, comforting tomato sauce. This traditional dish offers warm, hearty flavors perfect for family dinners and meal prep, with a balance of acidity and aromatic herbs that make every bite deeply satisfying.
Ingredients
For the Cabbage Rolls:
- 1 large head green cabbage
- 1 lb ground beef
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme (optional)
For the Sauce:
- 3 cups tomato sauce (or crushed tomatoes)
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 tablespoon sugar (optional, to balance acidity)
- 1 cup beef or vegetable broth
Instructions
- Prepare Cabbage Leaves: Core the cabbage and carefully remove 12 to 16 large outer leaves. Bring a large pot of salted water to a boil and blanch the leaves for 2 to 3 minutes until soft and flexible. Drain and let them cool slightly to make handling easier.
- Make the Filling: In a large bowl, combine ground beef, cooked rice, chopped onion, minced garlic, parsley, beaten egg, salt, black pepper, paprika, and thyme. Mix gently until all ingredients are well incorporated.
- Assemble Rolls: Trim the thick stem from the base of each cabbage leaf. Place about 2 to 3 tablespoons of the meat mixture near the base of each leaf. Fold the sides over the filling and roll tightly from the base to the tip, enclosing the filling completely.
- Prepare the Sauce: In a bowl, mix tomato sauce, tomato paste, olive oil, and broth until smooth and combined. Stir in sugar if you want to soften the acidity of the tomatoes.
- Arrange in Baking Dish: Preheat the oven to 350°F (175°C). Spread a thin layer of the sauce on the bottom of a baking dish. Place the cabbage rolls seam-side down, arranging them closely together to maintain shape. Pour remaining sauce evenly over the rolls.
- Bake: Cover the dish tightly with foil and bake for 1 1/2 to 2 hours, until the cabbage is tender and the filling is fully cooked.
- Serve: Spoon warm tomato sauce over the cabbage rolls and garnish with extra chopped parsley before serving.
Notes
- Blanching the cabbage leaves softens them, making them easier to roll and preventing tearing.
- You can prepare the rolls ahead of time and refrigerate before baking, making this recipe great for meal prep.
- Adjust seasoning and herbs to taste; thyme is optional but adds nice aroma.
- The optional sugar in the sauce helps balance acidity from tomatoes but can be omitted for a more savory flavor.
- Leftover stuffed cabbage reheats well and tastes even better the next day.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
