This old-fashioned dish is a staple in Eastern European kitchens. It’s filling, flavorful, and makes for excellent leftovers.
⏱️ Prep Time
- Prep time: 30 minutes
- Cook time: 1 hour 15 minutes
- Total time: ~1 hour 45 minutes
🧰 Equipment
- Large pot (for boiling cabbage)
- Large skillet or sauté pan
- 9×13-inch baking dish or Dutch oven
- Mixing bowls
- Foil (if baking)
- Knife and cutting board
🍽️ Ingredients
For the Cabbage Rolls:
- 1 large green cabbage (about 2–3 lbs)
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup uncooked rice (white or parboiled)
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
For the Tomato Sauce:
- 1 (28 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 tbsp olive oil or butter
- 1 tsp sugar
- ½ tsp salt
- ½ tsp dried oregano or thyme
- ¼ tsp black pepper
📝 Ingredient Notes
- Cabbage: Green cabbage is traditional; Savoy is more tender and easier to roll.
- Meat: You can use ground turkey or chicken as a leaner option.
- Rice: Cooked rice works too, just reduce cooking time slightly.
- Tomato Sauce: For extra flavor, add a splash of Worcestershire or a dash of vinegar.
👩🍳 Instructions
Step 1: Prepare the Cabbage
- Bring a large pot of water to a boil.
- Core the cabbage and carefully peel off 12–14 whole leaves.
- Blanch the leaves in boiling water for 2–3 minutes until flexible. Drain and cool.
Step 2: Make the Filling
- In a large bowl, combine ground meat, uncooked rice, chopped onion, garlic, egg, salt, pepper, and paprika.
- Mix gently until just combined — don’t overwork it.
Step 3: Roll the Cabbage
- Lay a cabbage leaf flat. Place 2–3 tbsp of filling near the base.
- Fold the sides over the filling and roll tightly (like a burrito).
- Repeat with remaining leaves and filling.
Step 4: Make the Sauce
- In a saucepan, heat olive oil over medium heat.
- Add tomato paste, stir for 1 minute, then add crushed tomatoes, sugar, salt, pepper, and herbs.
- Simmer for 10–15 minutes.
Step 5: Cook the Rolls
Baking Method:
- Preheat oven to 350°F (175°C).
- Spread a thin layer of sauce on the bottom of a baking dish.
- Arrange cabbage rolls seam-side down. Pour remaining sauce over.
- Cover tightly with foil and bake for 1 hour to 1 hour 15 minutes, until tender.
Stovetop Method:
- Layer rolls in a large Dutch oven, pour sauce over, and cover.
- Simmer on low heat for 1 hour, checking occasionally.
🔍 Nutrition Facts (per 2 rolls)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | 23g |
| Carbs | 20g |
| Fat | 22g |
| Fiber | 4g |
| Sodium | 520mg |
Approximate values. Will vary by meat type and sauce.
💡 Tips & Variations
✅ Tips:
- Freeze leftovers: They freeze well and reheat beautifully.
- Use toothpicks if rolls won’t stay closed, but usually they hold well seam-side down.
- Make ahead: Assemble a day in advance and refrigerate, then bake the next day.
🥣 Variations:
- Ukrainian Style: Add shredded carrot and sautéed onion to the sauce.
- Sweet & Sour Sauce: Mix in 2 tbsp vinegar and 2 tbsp brown sugar to the tomato sauce.
- Vegetarian Rolls: Use lentils, mushrooms, and rice for the filling.
