Tender cabbage leaves wrapped around a savory beef-and-rice filling, then baked in a rich tomato sauce until deliciously tender. A cozy family-style classic!
Ingredients
Serves 6 | Makes about 12–14 rolls
For the Cabbage Rolls
- 1 large green cabbage
- 1 lb (450 g) ground beef
- ½ cup (100 g) uncooked white or brown rice
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 large egg
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp black pepper
- ¾ tsp salt
- 2 tbsp fresh parsley, chopped
For the Tomato Sauce
- 2 cups (480 ml) tomato sauce or crushed tomatoes
- 1 tbsp tomato paste
- ½ cup (120 ml) beef or vegetable broth
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 tsp sugar or honey, optional, if the tomatoes taste very acidic
Instructions
1. Prepare the rice
Cook the rice according to package directions until just tender. Drain and let it cool slightly.
2. Soften the cabbage
Bring a large pot of water to a boil. Carefully remove the cabbage core. Place the cabbage in the boiling water and cook for about 2–4 minutes, gently peeling off softened leaves with tongs. Continue until you have 12–14 good-sized leaves.
Set the leaves aside to cool. Trim away the thickest part of the center rib if necessary.
3. Make the filling
In a large bowl, combine the ground beef, cooked rice, onion, garlic, egg, paprika, oregano, salt, pepper, and parsley. Mix just until combined.
4. Make the sauce
In a bowl, stir together tomato sauce, tomato paste, broth, olive oil, oregano, paprika, garlic powder, salt, and pepper.
5. Roll the cabbage
Place about 2–3 tablespoons of filling near the bottom of each cabbage leaf. Fold the sides inward, then roll tightly from the bottom to form a neat package.
6. Assemble
Spread a little tomato sauce over the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce over the top.
7. Bake
Cover tightly with foil and bake at 350°F (175°C) for 50–60 minutes, until the cabbage is tender and the filling is cooked through.
For ground beef, the center should reach 160°F (71°C).
8. Rest and serve
Let the cabbage rolls rest for 5–10 minutes before serving. Spoon plenty of tomato sauce over each roll and garnish with fresh parsley.
Tips for Perfect Cabbage Rolls
- Don’t overcook the rice before mixing it with the beef.
- Choose large, flexible cabbage leaves for easier rolling.
- Don’t overfill the leaves—they expand slightly as they cook.
- If a leaf tears, simply wrap it with another smaller leaf.
- For extra sauce, add another ½ cup crushed tomatoes before baking.
Easy Variations
- Turkey: Substitute ground turkey for beef.
- Cheesy: Sprinkle Parmesan or mozzarella over the rolls during the final 10 minutes.
- Mediterranean: Add chopped parsley, dill, oregano, and a little lemon zest.
- Vegetarian: Replace the beef with cooked lentils, mushrooms, and extra vegetables.
Storage
- Refrigerator: Store covered for up to 3–4 days.
- Freezer: Freeze cooked rolls with sauce for up to 2–3 months.
- Reheat gently in the oven or microwave until heated through.
Quick Q&A
Can I prepare cabbage rolls ahead of time?
Yes. Assemble them, cover, and refrigerate before baking. Bake when ready.
Can I use uncooked rice?
Partially cooking the rice first is recommended because it gives more consistent results.
Can I use red cabbage?
You can, but green cabbage is generally easier to roll because its leaves are more flexible.
What goes well with cabbage rolls?
Try mashed potatoes, crusty bread, cucumber salad, roasted vegetables, or a simple green salad.
Quick Recipe Card
Prep: 30 min | Cook: 50–60 min | Total: ~1 hr 30 min | Serves: 6