Ingredients
For the Cabbage Rolls
1 large green cabbage — about 1.5–2 kg
500 g ground beef
1/2 cup uncooked white rice — about 90–100 g
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon chili flakes — optional
2 tablespoons chopped fresh parsley
1 egg — optional, helps bind the filling
For the Tomato Sauce
2 tablespoons olive oil
1 medium onion, finely chopped
2–3 cloves garlic, minced
400 g crushed tomatoes
2 tablespoons tomato paste
2 cups beef or chicken broth
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt, or to taste
1/2 teaspoon dried oregano
1/2 teaspoon sugar — optional, if the tomatoes are acidic
1 bay leaf
1/2 teaspoon chili flakes — optional
For the Bottom of the Pan
1/2 cup tomato sauce
A few chopped cabbage leaves or the small inner cabbage leaves
1 tablespoon olive oil
Step 1: Prepare the Cabbage
Remove any damaged outer leaves from the cabbage.
Carefully cut out the hard core from the bottom of the cabbage.
Bring a large pot of water to a boil.
Add about 1 tablespoon salt to the water.
Carefully place the whole cabbage into the boiling water.
After about 2–3 minutes, the outer leaves will begin to soften.
Use tongs to gently remove the softened leaves one at a time.
Continue boiling the cabbage and removing leaves until you have around 14–16 good-sized leaves.
Put the leaves into cold water for a few minutes to stop them from cooking.
Drain well.
Important:
If the thick center rib of a cabbage leaf is very hard, carefully trim a little of it with a knife. This makes the leaf much easier to roll.
Step 2: Prepare the Rice
You can use the rice partially cooked, which is safer for getting perfectly tender rolls.
Rinse 1/2 cup rice.
Put it in a small saucepan with about 1 cup water.
Cook for approximately 5–7 minutes, until the rice is only partially cooked.
Drain and let it cool.
Do not fully cook the rice because it will continue cooking inside the cabbage rolls.
Step 3: Prepare the Meat Filling
Heat 1 tablespoon olive oil in a skillet.
Add:
1 chopped onion
3 minced garlic cloves
Cook for 3–4 minutes until softened.
Add:
500 g ground beef
Cook for about 5–7 minutes, breaking the beef into small pieces.
Add:
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon thyme
Chili flakes, if using
Cook until the beef is mostly cooked through.
Remove from the heat and allow it to cool for several minutes.
Mix in:
Partially cooked rice
2 tablespoons fresh parsley
1 egg, if using
Mix everything thoroughly.
Don’t overcook the beef at this stage.
It will finish cooking inside the cabbage rolls.
Step 4: Make the Tomato Sauce
In a large deep pan or Dutch oven, heat 2 tablespoons olive oil.
Add the chopped onion and cook for 3–4 minutes.
Add minced garlic and cook for another 30 seconds.
Add:
2 tablespoons tomato paste
Cook for 1–2 minutes. This helps develop a deeper tomato flavor.
Add:
400 g crushed tomatoes
2 cups broth
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon sugar, if needed
1 bay leaf
Chili flakes, if desired
Bring the sauce to a gentle simmer.
Cook for 8–10 minutes.
The sauce should be flavorful but still fairly loose because some liquid will be absorbed during cooking.
Step 5: Fill the Cabbage Leaves
Place one cabbage leaf on a cutting board.
Put approximately:
2–3 tablespoons of filling
near the bottom/middle of the leaf.
Don’t overfill them because the rice expands during cooking.
To roll:
Fold the bottom edge over the filling.
Fold the two sides toward the center.
Roll upward tightly, like a small burrito.
Place the roll seam-side down.
Repeat with the remaining cabbage leaves.
Step 6: Arrange the Cabbage Rolls
Spread a little tomato sauce over the bottom of a large deep pan.
If you have leftover cabbage pieces, place them on the bottom.
Arrange the cabbage rolls seam-side down, fairly close together.
They should fit snugly so they don’t open while cooking.
Pour the remaining tomato sauce over the cabbage rolls.
The sauce should come approximately halfway to two-thirds up the rolls.
If necessary, add a little extra broth or water.
Step 7: Cook
Stovetop Method
Cover the pan tightly with a lid.
Bring the sauce to a gentle simmer.
Reduce the heat to low and cook for:
60–75 minutes
Check after about 45 minutes.
The cabbage should be very tender and the beef completely cooked.
If the sauce becomes too thick, add a little broth or water.
Oven Method
For an even more tender result:
Preheat oven to 175°C / 350°F.
Cover the pan tightly with a lid or aluminum foil.
Bake for approximately 75–90 minutes.
Remove the cover during the last 10–15 minutes if you want the tops to become slightly browned.
Step 8: Rest Before Serving
Once cooked, turn off the heat and let the cabbage rolls rest for 10–15 minutes.
This allows the filling to settle and makes the rolls easier to serve without falling apart.
Spoon plenty of the tomato sauce over each roll.
Tips for the Best Cabbage Rolls
1. Don’t make the rolls too large
Smaller rolls cook more evenly and are easier to serve.
2. Don’t overfill
The rice expands as it cooks. Leave some room inside each roll.
3. Keep the rolls tightly packed
This prevents them from opening during cooking.
4. Use enough sauce
The cabbage needs moisture to become soft and tender.
5. Low and slow is best
A gentle simmer produces much softer cabbage than aggressive boiling.
6. For the flavor shown in your photo
Add 1/2 teaspoon smoked paprika to the meat and 1 tablespoon Worcestershire sauce to the tomato sauce. This gives the filling a deeper, richer flavor.
Approximate Nutrition
Nutrition will vary depending on the fat percentage of the beef, amount of rice, and serving size.
Per serving
Assuming 6 servings:
Calories: ~450–500 kcal
Protein: ~27–32 g
Carbohydrates: ~35–40 g
Fat: ~22–26 g
Fiber: ~5–7 g
Sugar: ~8–10 g
Sodium: ~800–1,000 mg
Per cabbage roll
If the recipe makes about 14 rolls:
Calories: ~190–215 kcal
Protein: ~12–14 g
Carbohydrates: ~15–17 g
Fat: ~9–11 g
Fiber: ~2–3 g
Note: These are estimates, not laboratory-tested nutritional values. Using lean ground beef and reducing the oil will lower the calories and fat.