Cabbage Rolls

My grandmother never wrote down her cabbage roll recipe, so the first time I attempted them on my own, I wrapped the filling too tightly and the rice expanded until the leaves burst open in the oven. The kitchen filled with the smell of baked cabbage anyway, and though they looked like a disaster, that first imperfect batch tasted like home.

Last winter, my neighbor smelled them baking through the apartment building vents and knocked on my door with a container of sour cream. We ended up eating steaming cabbage rolls straight from the baking dish while standing in my kitchen, laughing about how some foods just demand to be shared immediately.

Ingredients

• 1 large head of green cabbage: Choose one with flexible leaves that feel heavy for its size
• 500 g ground beef or pork: A mix gives the best balance of flavor and fat
• 120 g uncooked long-grain white rice: Par-cooking it first prevents it from staying hard inside the rolls
• 1 medium onion, finely chopped: Divide between the filling and the sauce
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference here
• 1 large egg: This binds everything together so the filling holds its shape
• 2 tbsp fresh parsley, chopped: Add more if you love that bright herbal flavor
• 1 tsp salt and 1/2 tsp black pepper: Season generously since the cabbage is mild
• 700 ml tomato passata or crushed tomatoes: Passata gives a smoother, more refined sauce
• 2 tbsp tomato paste: Concentrates the tomato flavor beautifully
• 1 tbsp sugar: Cuts the acidity and balances the tomatoes
• 1 tsp dried thyme: Earthy and warming, perfect with the beef

Instructions

Preheat and prep the cabbage:

Heat your oven to 180°C (350°F) and bring a large pot of salted water to boil while you carefully cut out the cabbage core.

Softening the leaves:

Lower the whole cabbage head into the boiling water and let it simmer for about 8 minutes, using tongs to gently pull off each leaf as it becomes pliable.

Build the sauce base:

Sauté the onion and garlic in oil until soft, stir in the tomato paste for a minute, then add the passata, sugar, thyme, salt and pepper and let it simmer for 10 minutes.

Par-cook the rice:

Boil the rice for exactly 5 minutes so it is only half-cooked, then drain it well and let it cool slightly before mixing.

Mix the filling:

Combine the meat, par-cooked rice, onion, garlic, egg, parsley, salt and pepper in a large bowl and mix with your hands until everything is evenly distributed.

Roll the cabbage:

Place a leaf flat, scoop 2 to 3 tablespoons of filling near the stem end, fold in the sides and roll it up like a little burrito.

Layer for baking:

Spread some sauce on the bottom of your baking dish, arrange the rolls seam-side down in a single layer and pour the remaining sauce over them.

Bake until tender:

Cover tightly with foil and bake for 1 hour, removing the foil for the last 15 minutes if you want the sauce to thicken.

Save Pin

These became my go-to comfort food the year I lived alone in a new city, something warm and substantial to come home to after long days at work.

Making Ahead

You can assemble the entire dish a day before baking and keep it covered in the refrigerator. The flavors actually develop more depth this way.

Serving Suggestions

A dollop of sour cream on top adds the perfect creamy tang against the rich tomato sauce. Crusty bread is essential for mopping up every bit.

Storage and Reheating

These reheat beautifully and somehow taste even better the next day. Store them in the refrigerator for up to 4 days.

• Freeze uncooked rolls on a baking sheet before transferring to a bag
• Reheat gently with a splash of water to loosen the sauce
• The cabbage texture stays surprisingly tender after freezing

Save Pin

There is something deeply satisfying about a dish that transforms humble ingredients into something this comforting.

Recipe Questions

→ How do I easily separate the cabbage leaves?

To loosen leaves, first core the cabbage head. Then, blanch it in boiling salted water for 8-10 minutes, gently peeling off softened outer leaves as they become pliable. This makes them easy to work with.

→ Can I use different meat for the filling?

Absolutely. While ground beef is traditional, you can substitute with ground pork, lamb, or a combination of meats. For a leaner option, ground turkey can also be used, though it may alter the flavor slightly.

→ Is it possible to prepare these rolls in advance?

Yes, cabbage rolls are excellent for make-ahead meals. You can assemble them completely and refrigerate for up to 2 days before baking. They also freeze well, cooked or uncooked, for longer storage.

→ What's the best way to serve these for a complete meal?

These rolls are hearty on their own, but traditionally served with a dollop of sour cream or plain yogurt. Crusty bread is perfect for soaking up the delicious tomato sauce. A simple green salad can complement the rich flavors.

→ Can I make a vegetarian version of this dish?

Certainly. For a delicious vegetarian option, substitute the ground meat with a mix of cooked lentils, sautéed mushrooms, quinoa, or crumbled plant-based mince. Ensure the filling is well-seasoned.