Baked Cabbage Rolls

Baked Cabbage Rolls

These Baked Cabbage Rolls are a cozy, hearty comfort food made with tender cabbage leaves wrapped around a savory beef-and-rice filling, then baked in a rich tomato sauce until bubbling and tender. They’re filling, flavorful, and perfect for a family dinner.

Ingredients

For the cabbage rolls

• 1 large green cabbage
• 1 lb (450 g) ground beef
• ½ cup (100 g) uncooked long-grain white rice
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 large egg
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• 2 tablespoons chopped fresh parsley
• ½ cup (120 ml) tomato sauce

For the tomato sauce

• 2 cups (480 ml) tomato sauce
• 1 can (14½ oz/410 g) diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar, optional
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup (120 ml) beef or chicken broth

Instructions

1. Prepare the cabbage.
   Bring a large pot of salted water to a boil.

   Carefully remove the core from the cabbage. Place the whole cabbage into the boiling water and cook for 2–3 minutes.

   As the outer leaves soften, carefully peel them away with tongs and transfer them to a plate. Continue until you have around 12–16 large, flexible leaves.

2. Prepare the rice.
   Rinse the rice under cold water. For a softer filling, you can parboil it for about 5 minutes, then drain well.

   Let it cool slightly before adding it to the meat mixture.

3. Make the filling.
   In a large bowl, combine the ground beef, rice, diced onion, garlic, egg, salt, pepper, paprika, oregano, parsley, and ½ cup tomato sauce.

   Mix gently with your hands or a wooden spoon until everything is evenly combined.

4. Prepare the cabbage leaves.
   Lay each cabbage leaf flat. If the center rib is very thick, carefully shave down the thickest part with a knife so the leaf is easier to roll.
5. Fill the leaves.
   Place approximately 2–3 tablespoons of filling near the bottom center of each cabbage leaf.

   Don’t overfill them because the rice expands as it cooks.

6. Roll the cabbage.
   Fold the bottom edge over the filling, fold in both sides, and roll tightly upward into a neat little package.
7. Prepare the sauce.
   In a bowl, combine the tomato sauce, diced tomatoes, tomato paste, brown sugar, Italian seasoning, garlic powder, salt, pepper, and broth.
8. Layer the baking dish.
   Preheat the oven to 350°F (175°C).

   Spread about 1 cup of the tomato sauce over the bottom of a 9×13-inch baking dish.

9. Arrange the rolls.
   Place the cabbage rolls seam-side down in the dish, arranging them snugly next to one another.
10. Cover with sauce.
    Pour the remaining tomato sauce over the cabbage rolls, making sure they’re well coated.

    If you have extra cabbage leaves, you can place a few over the top before adding the sauce.

11. Cover and bake.
    Cover the baking dish tightly with aluminum foil.

    Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the cabbage is tender and the filling is cooked through.

12. Finish uncovered.
    Remove the foil and bake for another 10–15 minutes to allow the sauce to thicken and the tops of the cabbage rolls to caramelize slightly.
13. Rest before serving.
    Remove from the oven and let the cabbage rolls rest for 10 minutes before serving.
14. Garnish.
    Sprinkle with fresh parsley and serve with extra tomato sauce from the pan.

Tips for Tender Cabbage Rolls

• Don’t overcook the cabbage leaves during blanching. They only need to become flexible enough to roll.
• Parboiling the rice helps ensure the filling cooks evenly.
• Don’t pack too much filling into each leaf—the rice needs room to expand.
• Roll the cabbage snugly, but don’t make it excessively tight.
• Make sure there’s plenty of sauce surrounding the rolls while they bake.
• Covering the dish during most of the baking time keeps the cabbage moist and tender.

Flavor Variations

Pork & Beef:
Use half ground beef and half ground pork for a richer, more tender filling.

Turkey Cabbage Rolls:
Replace the beef with ground turkey and add an extra tablespoon of olive oil to the filling.

Spicy Cabbage Rolls:
Add crushed red pepper flakes, cayenne, or diced jalapeño to the meat mixture.

Cheesy Cabbage Rolls:
Sprinkle mozzarella or Parmesan over the rolls during the final 10 minutes of baking.

Mediterranean Style:
Add dill, parsley, oregano, and a little crumbled feta to the filling.

Make-Ahead

Cabbage rolls are excellent for meal prep.

Assemble the rolls and sauce up to 24 hours ahead, cover tightly, and refrigerate. Bake when ready, adding approximately 10–15 minutes to the cooking time if the dish is going directly from the refrigerator to the oven.

Freezing

You can freeze fully cooked cabbage rolls or freeze them assembled but unbaked.

For best results, freeze them in an airtight freezer-safe dish covered tightly with foil.

Thaw overnight in the refrigerator before baking or reheating.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently in the oven or microwave with some of the tomato sauce spooned over the top.

Makes

Approximately 12–16 cabbage rolls, serving 6–8 people.

Serve them with crusty bread, mashed potatoes, sour cream, or a simple green salad for a comforting and satisfying meal.