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Stuffed Cabbage Rolls

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6

Ingredients
  

  • Cabbage Rolls:
  • 1 large head green cabbage
  • 1 lb 450g lean ground beef
  • 1 cup 200g long-grain white rice, uncooked
  • 1 medium yellow onion finely grated or minced
  • 3 cloves garlic minced
  • 1 large egg
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Tomato Sauce:
  • 2 cans 28 oz / 800g each crushed tomatoes
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup 120ml water or vegetable broth
  • For Serving:
  • Fresh flat-leaf parsley chopped
  • Sour cream or thick plain yogurt
  • Crusty bread

Instructions
 

  • Bring a large pot of water to a boil. Core the cabbage and blanch whole, peeling off leaves as they soften, about 2 to 3 minutes per layer. Collect 12 to 14 large leaves and cool on a flat surface. Trim the thick rib from each leaf with a sharp knife.
  • Heat olive oil in a saucepan over medium heat. Soften diced onion for 5 minutes. Add garlic and tomato paste, cook 1 minute. Add crushed tomatoes, water, sugar, vinegar, paprika, salt, and pepper. Simmer 10 minutes. Taste and adjust seasoning.
  • In a large bowl, combine ground beef, uncooked rice, grated onion, garlic, egg, tomato paste, salt, pepper, paprika, oregano, and thyme. Mix until just combined.
  • Preheat oven to 350°F (175°C). Spread a thin layer of sauce on the bottom of a 9x13 inch baking dish.
  • Place a cabbage leaf flat. Add 3 tablespoons of filling near the bottom edge. Fold up the bottom, fold in the sides, and roll forward firmly. Place seam-side down in the dish. Repeat with remaining leaves and filling.
  • Pour remaining tomato sauce over and around all the rolls. Cover tightly with aluminium foil.
  • Bake covered for 1 hour 15 minutes. Remove foil and bake uncovered for 15 more minutes until tops are lightly caramelized and sauce is glossy.
  • Rest 10 minutes before serving. Serve with fresh parsley, a dollop of sour cream, and crusty bread.

Notes

  • Use the largest outer cabbage leaves for easiest rolling
  • Always trim the thick central rib from each leaf before rolling
  • Use uncooked rice in the filling — it absorbs juices and cooks perfectly inside the roll
  • Pack rolls snugly in the dish so they hold their shape during baking
  • Keep foil sealed tightly for most of the bake to retain moisture
  • Taste and season the sauce well before assembling — it is the foundation of the dish
  • Refrigerate overnight for best flavor — the sauce deepens and the rolls become more tender
  • Freeze cooked rolls in sauce for up to 3 months
  • For a deconstructed version, make the casserole variation — same flavors, no rolling
  • Ground turkey or chicken works well as a lighter alternative to beef