Freshly Baked Stuffed Cabbage Rolls
Tender cabbage leaves wrapped around a savory beef-and-rice filling, baked slowly in a rich tomato sauce until deliciously soft and flavorful.
Ingredients
For the cabbage rolls
1 large head green cabbage
500 g (1 lb) ground beef
½ cup uncooked long-grain rice
1 small onion, finely diced
2 cloves garlic, minced
1 egg
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp dried Italian seasoning
2 tbsp chopped fresh parsley
For the sauce
2 cups tomato sauce or crushed tomatoes
1 tbsp tomato paste
1 cup beef broth
1 tsp sugar, optional
½ tsp paprika
Salt and black pepper, to taste
Instructions
Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the cabbage core. Place the cabbage in the water and cook for 2–3 minutes, peeling off the softened leaves one at a time. Continue until you have about 12–15 good-sized leaves.
Make the filling: In a bowl, combine ground beef, uncooked rice, onion, garlic, egg, salt, pepper, paprika, Italian seasoning, and parsley. Mix just until combined.
Make the sauce: Stir together tomato sauce, tomato paste, beef broth, sugar, paprika, salt, and pepper.
Fill the cabbage: Place a cabbage leaf flat and put about 2–3 tablespoons of filling near the bottom. Fold the sides over the filling and roll tightly.
Arrange: Spread a little tomato sauce over the bottom of a baking dish. Place the cabbage rolls seam-side down in a snug single layer.
Add sauce: Pour the remaining tomato sauce over the rolls, making sure they’re well covered.
Bake: Cover tightly with foil and bake at 180°C (350°F) for 75–90 minutes, until the cabbage is tender and the filling is fully cooked.
Brown the top: Remove the foil and bake for another 10–15 minutes for a richer, slightly caramelized top.
Rest and serve: Let the rolls rest for 10 minutes before serving. Spoon the tomato sauce over each roll.
Tips
Don’t overfill the leaves—the rice expands as it cooks.
For extra tenderness, bake the rolls low and slow.
Serve with a spoonful of sour cream or Greek yogurt.
Leftovers taste even better the next day and can be refrigerated for 3–4 days.
