Baked Stuffed Cabbage Rolls

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Baked Stuffed Cabbage Rolls

Ingredients

For the rolls

  • 1 large green cabbage

  • 500 g ground beef

  • ½ cup uncooked long-grain rice

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1 large egg

  • 1 tsp paprika

  • 1 tsp dried oregano

  • ½ tsp black pepper

  • 1 tsp salt

  • 2 tbsp chopped fresh parsley

For the sauce

  • 2 cups tomato passata or crushed tomatoes

  • 1 cup beef or chicken broth

  • 2 tbsp tomato paste

  • 1 tsp sugar

  • ½ tsp garlic powder

  • Salt and black pepper, to taste

Method

  1. Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the cabbage leaves one at a time and blanch them for 2–3 minutes, until flexible. Transfer to cold water, then drain. Trim away the thickest part of the stem.

  2. Make the filling: In a bowl, combine the ground beef, uncooked rice, onion, garlic, egg, paprika, oregano, salt, pepper, and parsley.

  3. Make the sauce: Mix the tomatoes, broth, tomato paste, sugar, garlic powder, salt, and pepper in a bowl.

  4. Assemble: Spread a little sauce over the bottom of a large baking dish. Place about 2–3 tablespoons of filling near the bottom of each cabbage leaf. Fold in the sides and roll tightly.

  5. Arrange the rolls seam-side down in the baking dish. Pour the remaining sauce over them.

  6. Cover tightly with foil and bake at 180°C (350°F) for 60–75 minutes, until the cabbage is tender and the filling is cooked through.

  7. Remove the foil and bake for another 10–15 minutes to allow the sauce to thicken slightly.

  8. Let the rolls rest for 10 minutes before serving. Garnish with fresh parsley.

Tip

Don’t overfill the cabbage leaves—the rice expands as it cooks. If you have extra filling, shape it into small meatballs and place them around the cabbage rolls to cook in the sauce.

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