Tender cabbage leaves wrapped around a savory ground-beef filling, then baked in a rich tomato sauce. This recipe is designed to closely match the dish shown in your picture.

Servings: 6
Makes: 10–12 cabbage rolls
Prep Time: 30 minutes
Cook Time: 50–60 minutes
Total Time: About 1½ hours

 Ingredients

For the Cabbage Rolls

• 1 large green cabbage
• 1 lb (450 g) ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 small carrot, finely diced
• ½ cup cooked rice
• 1 egg
• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley or cilantro, chopped
• 1 tbsp olive oil

For the Tomato Sauce

• 2 cups (480 ml) tomato sauce or crushed tomatoes
• 1 tbsp tomato paste
• ½ cup (120 ml) water or beef broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• ½ tsp oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp sugar or honey, optional, to balance acidity
• 1 tbsp olive oil

For Garnishing

• Fresh parsley or cilantro
• A little extra tomato sauce
• Optional: finely chopped green onion
• Optional: a pinch of chili flakes

 Step-by-Step Instructions

1. Prepare the Cabbage

1. Remove any damaged outer cabbage leaves.
2. Bring a large pot of water to a boil.
3. Carefully place the whole cabbage into the boiling water.
4. Cook for about 2–3 minutes.
5. As the outer leaves soften, carefully peel them away with tongs.
6. Continue until you have 10–12 large, flexible leaves.
7. Place the leaves on a plate or tray to cool.
8. If the thick center ribs are difficult to roll, carefully trim them with a knife so the leaves are easier to fold.

Tip: Don’t overcook the cabbage. The leaves should be soft enough to roll but not falling apart.

2. Make the Beef Filling

1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Add the diced onion and carrot.
3. Cook for 3–4 minutes until slightly softened.
4. Add the minced garlic and cook for another 30 seconds.
5. Add the ground beef.
6. Break it apart with a wooden spoon and cook until browned.
7. Season with paprika, cumin, oregano, salt, and black pepper.
8. Remove from the heat and let it cool slightly.
9. Stir in the cooked rice and chopped parsley.
10. Mix in 1 beaten egg.

The filling should be moist and well combined but not watery.

 3. Prepare the Tomato Sauce

1. Heat olive oil in a saucepan.
2. Add the chopped onion and cook for 2–3 minutes.
3. Add garlic and cook for about 30 seconds.
4. Stir in tomato paste.
5. Add crushed tomatoes or tomato sauce and water/broth.
6. Add paprika, oregano, salt, and pepper.
7. Add a tiny amount of sugar or honey if the tomatoes taste too acidic.
8. Simmer for 8–10 minutes.

 4. Roll the Cabbage Leaves

Place one cabbage leaf flat on your work surface.

Add approximately 2–3 tablespoons of filling near the bottom center.

To roll:

1. Fold the bottom of the leaf over the filling.
2. Fold both sides inward.
3. Roll firmly upward into a neat parcel.
4. Repeat with the remaining leaves and filling.

Don’t overfill them because the rice and meat mixture needs room to expand while cooking.

 5. Assemble

1. Spread a thin layer of tomato sauce across the bottom of a baking dish.
2. Arrange the cabbage rolls seam-side down.
3. Keep them fairly close together so they don’t open during cooking.
4. Pour the remaining tomato sauce over the rolls.
5. Cover the dish tightly with aluminum foil.

 6. Bake

Bake in a preheated oven at:

375°F (190°C) for 45–50 minutes.

Remove the foil during the final 10 minutes if you want the tops to become slightly more caramelized.

Make sure the meat filling reaches a safe internal temperature of 160°F (71°C).

Let the cabbage rolls rest for 5–10 minutes before serving.

 7. Garnish & Serve

Spoon some of the tomato sauce over each roll.

Finish with:

• Fresh chopped parsley or cilantro
• Green onions
• A little extra black pepper
• Optional chili flakes

Serve warm with a simple salad, roasted vegetables, or extra rice.

 Tips for Perfect Cabbage Rolls

• Don’t overstuff: 2–3 tablespoons per leaf is usually enough.
• Use cooked rice: This gives the filling the right texture and helps prevent undercooked rice inside the rolls.
• Keep the rolls snug: Arrange them close together so they stay sealed.
• Don’t skip the sauce: It keeps the cabbage rolls moist while baking.
• For softer cabbage: Add a little extra broth or tomato sauce before baking.
• For more flavor: Add a pinch of smoked paprika to the beef mixture.

 Variations

 Beef & Pork

Use ½ lb ground beef + ½ lb ground pork for a richer filling.

 Chicken Version

Replace beef with ground chicken or turkey.

 Spicy

Add chili flakes, cayenne, or finely diced jalapeño.

 Cheesy

Sprinkle a little mozzarella or Parmesan over the rolls during the last 10 minutes.

 Extra Vegetable

Add finely diced bell pepper, zucchini, mushrooms, or additional carrot.

 Mediterranean Style

Add parsley, oregano, garlic, cumin, and a squeeze of lemon to the finished rolls.

 Storage

Refrigerator: Store in an airtight container for up to 3–4 days.

Freezer: Cool completely, then freeze with some sauce for up to about 3 months.

Reheating: Reheat covered in the oven or microwave until steaming hot throughout.

 Q&A

Q: Can I use uncooked rice?

Yes, but the amount of liquid and cooking time need to be adjusted. Cooked rice is easier and more reliable for this recipe.

Q: Can I make these ahead of time?

Yes. Assemble the cabbage rolls, cover them, and refrigerate before baking. Bake when ready.

Q: Can I use savoy cabbage?

Absolutely. Savoy cabbage leaves are naturally flexible and work very well for rolling.

Q: What if my cabbage leaves tear?

Use another cabbage leaf to wrap the damaged area, or place the torn side toward the inside when rolling.

Q: Can I make them without rice?

Yes. You can replace the rice with finely chopped mushrooms, cauliflower rice, or additional vegetables.

Q: Why are my cabbage rolls watery?

The filling or cabbage may contain too much moisture. Drain the cabbage well and avoid adding excessive liquid to the baking dish.

Q: Can I use jarred tomato sauce?

Yes. A good-quality marinara or plain tomato sauce works perfectly.

Q: Can I make this recipe spicy?

Yes. Add chili flakes or a little cayenne to the meat mixture or tomato sauce.

Q: How do I know they’re finished?

The cabbage should be tender and the beef filling should be completely cooked, reaching 160°F (71°C) internally.

 Approximate Nutrition

Per cabbage roll, assuming 12 rolls and the recipe as written:

• Calories: ~190
• Protein: ~12–14 g
• Carbohydrates: ~12–14 g
• Fat: ~9–10 g
• Fiber: ~2–3 g

Nutrition is an estimate and varies according to the beef, rice, and sauce used.