Tender cabbage leaves stuffed with juicy ground beef, fluffy rice, and aromatic seasonings, slowly simmered in a rich homemade tomato sauce. This comforting family dinner is hearty, flavorful, and easy to prepare.
Prep Time: 30 minutes
Cook Time: 60–75 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Ingredients
For the Cabbage Rolls
- 1 large head of green cabbage
- 500 g (1 lb) ground beef
- 150 g (¾ cup) uncooked white rice
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Tomato Sauce
- 700 ml (3 cups) tomato passata
- 2 tablespoons tomato paste
- 250 ml (1 cup) beef broth
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon sugar (optional)
- Salt and black pepper to taste
Step-by-Step Instructions
Step 1: Prepare the Cabbage
Bring a large pot of salted water to a boil.
Remove the cabbage core carefully and place the whole cabbage head into the boiling water.
Cook for 5–8 minutes, gently peeling away the softened outer leaves as they become flexible.
Transfer about 12–15 large leaves to a plate and let them cool.
Trim the thick central vein from each leaf without cutting through it.
Step 2: Prepare the Rice
Rinse the rice under cold water.
Cook in boiling water for approximately 5–7 minutes until partially cooked.
Drain and allow to cool.
Step 3: Make the Filling
Heat olive oil in a skillet over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened.
Add minced garlic and cook for another 30 seconds.
In a large mixing bowl, combine ground beef, partially cooked rice, sautéed onion, garlic, egg, parsley, paprika, salt, and black pepper.
Mix thoroughly until evenly combined.
Step 4: Prepare the Tomato Sauce
Heat olive oil in a saucepan.
Add minced garlic and sauté briefly until fragrant.
Stir in tomato paste, tomato passata, beef broth, oregano, paprika, sugar, salt, and pepper.
Simmer gently for 10 minutes, stirring occasionally.
Step 5: Roll the Cabbage Leaves
Lay one softened cabbage leaf flat on a clean surface.
Place approximately 2–3 tablespoons of filling near the base.
Fold both sides inward, then roll tightly toward the top to create a neat cabbage roll.
Repeat with the remaining leaves and filling.
Step 6: Arrange in the Baking Dish
Preheat the oven to 180°C (350°F).
Spread a thin layer of tomato sauce in the bottom of a large baking dish.
Arrange the cabbage rolls seam-side down in a single layer.
Pour the remaining tomato sauce evenly over the rolls.
Cover the baking dish tightly with aluminum foil.
Step 7: Bake Until Tender
Bake for approximately 60–75 minutes, until the cabbage is tender, the rice is fully cooked, and the ground beef reaches an internal temperature of 71°C (160°F).
Remove the foil during the final 10 minutes for a slightly thicker sauce.
Step 8: Serve and Enjoy
Remove the cabbage rolls from the oven and let them rest for 5 minutes.
Transfer to serving plates and spoon the rich tomato sauce over the top.
Garnish with freshly chopped parsley.
Serve warm with mashed potatoes, crusty bread, or a fresh green salad.
Helpful Tips
- Choose a large cabbage with flexible leaves for easier rolling.
- Avoid overfilling the cabbage leaves to prevent tearing.
- Keep the rolls tightly packed while baking so they hold their shape.
- Add a splash of broth if the sauce becomes too thick.
- For extra flavor, combine ground beef with ground pork.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Freeze cooled cabbage rolls with their sauce for up to 3 months.
Reheat thoroughly in the oven or microwave until steaming hot throughout.
Enjoy these delicious homemade stuffed cabbage rolls with rich tomato sauce — a comforting family favorite!
