Save Cabbage rolls are a comforting Eastern European classic that brings together tender cabbage leaves and a savory filling. Stuffed with a savory mixture of ground meat and rice and baked in a hearty tomato sauce, this dish is a true labor of love that rewards you with deep, satisfying flavors.
Save This hearty main dish is perfect for family gatherings, offering a blend of simple ingredients and traditional techniques that result in a soul-warming meal everyone will enjoy.
Ingredients
- For the Cabbage Rolls
- 1 large head of green cabbage
- 500 g (1.1 lbs) ground beef (or pork, or a mix)
- 120 g (2/3 cup) uncooked long-grain white rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- For the Tomato Sauce
- 700 ml (3 cups) tomato passata or crushed tomatoes
- 2 tbsp tomato paste
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp sugar
- 1 tsp dried thyme
- 1 tbsp vegetable oil
- Salt and pepper, to taste
Instructions
- Step 1
- Preheat your oven to 180°C (350°F).
- Step 2
- Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage. Lower the cabbage into the boiling water and simmer for 8–10 minutes, gently loosening and removing the leaves as they soften. Set aside 12–14 large leaves.
- Step 3
- In a pan, heat oil over medium heat. Sauté onion and garlic for the sauce until soft, about 3 minutes. Add tomato paste and cook 1 minute. Stir in tomato passata, sugar, thyme, salt, and pepper. Simmer for 10 minutes. Set aside.
- Step 4
- In a small pot, cook rice in boiling water for 5 minutes (it should be half-cooked). Drain and let cool slightly.
- Step 5
- In a large bowl, combine ground meat, par-cooked rice, chopped onion, minced garlic, egg, parsley, salt, and black pepper. Mix until well combined.
- Step 6
- Place a cabbage leaf on a flat surface. Add 2–3 tablespoons of filling near the stem end. Fold the sides over the filling and roll up tightly. Repeat with remaining leaves and filling.
- Step 7
- Spread a thin layer of tomato sauce on the bottom of a large ovenproof dish. Arrange cabbage rolls seam side down in a single layer.
- Step 8
- Pour remaining tomato sauce evenly over the rolls. Cover tightly with foil or a lid.
- Step 9
- Bake for 1 hour. Remove foil in the last 15 minutes for a thicker sauce, if desired.
- Step 10
- Let cool slightly before serving. Garnish with extra parsley if desired.
Zusatztipps für die Zubereitung
Leftovers taste even better the next day as the flavors have more time to meld and develop.
Varianten und Anpassungen
For a vegetarian version, substitute the ground meat with an equal amount of cooked lentils or finely chopped sautéed mushrooms.
Serviervorschläge
Serve the cabbage rolls with a dollop of sour cream and some crusty bread for a traditional and satisfying touch.
Save Whether for a Sunday family dinner or a cozy night in, these cabbage rolls are sure to become a favorite. Enjoy this timeless Eastern European classic!
Recipe Guide
- → Can I prepare cabbage rolls in advance?
Yes, you can assemble the rolls up to 24 hours ahead and refrigerate them. Add the sauce and bake when ready to serve. They also freeze well before baking for up to 3 months.
- → What type of cabbage works best?
Green cabbage is traditional and works best due to its large, sturdy leaves that hold the filling well. Savoy cabbage can also be used but has more delicate leaves.
- → Can I make this vegetarian?
Absolutely. Replace the ground meat with cooked lentils, finely chopped mushrooms, or a combination of both. The cooking time remains the same.
- → Why is my cabbage tearing when I roll it?
The leaves may not be softened enough. Boil them a bit longer until pliable. Also, remove the thick center rib or shave it down slightly to make rolling easier.
- → How do I store leftovers?
Store covered in the refrigerator for up to 4 days. Reheat in the oven at 160°C or microwave. The flavors develop and deepen overnight, making leftovers especially delicious.
- → Can I use brown rice instead of white rice?
Yes, but brown rice requires longer cooking time. Par-cook it for about 15 minutes instead of 5 before adding to the filling to ensure it cooks through during baking.