Ingredients

For the Cabbage Rolls

  • 1 large head green cabbage
  • 1 pound (500g) ground beef
  • ½ pound (250g) ground pork
  • 1 cup cooked white rice
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon fresh parsley, chopped

For the Tomato Sauce

  • 2 cups tomato sauce
  • 1 can (14 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Detailed Directions

Prepare the Cabbage

Bring a large pot of water to a gentle boil. Carefully remove the core from the cabbage using a sharp knife.

Place the whole cabbage into the boiling water. As the outer leaves soften, carefully peel them away with tongs. Continue removing leaves until you have approximately 12 to 16 large leaves suitable for rolling.

Transfer the leaves to a plate and allow them to cool. If the thick center rib of each leaf is very prominent, trim it slightly with a knife to make rolling easier.

Make the Filling

In a large mixing bowl, combine the ground beef, ground pork, cooked rice, diced onion, garlic, egg, salt, pepper, paprika, and parsley.

Mix gently until all ingredients are evenly incorporated. Avoid overmixing, as this can make the filling dense.

The mixture should be moist and well-seasoned, with the rice evenly distributed throughout the meat.

Prepare the Tomato Sauce

In a medium bowl, combine the tomato sauce, crushed tomatoes, tomato paste, brown sugar, Worcestershire sauce, paprika, garlic powder, salt, and pepper.

Whisk until smooth and fully blended.

The sauce should have a rich tomato flavor balanced with a slight sweetness that complements the cabbage and meat filling.

Assemble the Cabbage Rolls

Lay one cabbage leaf flat on a clean work surface.

Place about 2 to 3 tablespoons of filling near the base of the leaf.

Fold the sides inward over the filling.

Roll tightly from the bottom toward the top, creating a compact roll.

Repeat with the remaining cabbage leaves and filling.

Place each completed roll seam-side down on a tray until ready to bake.

Prepare the Baking Dish

Spread a thin layer of tomato sauce across the bottom of a large baking dish.

Arrange the cabbage rolls in a single layer over the sauce.

Pour the remaining sauce evenly over the rolls, making sure they are generously covered.

The sauce helps keep the cabbage moist throughout the baking process while adding rich flavor.

Bake the Cabbage Rolls

Preheat the oven to 350°F (175°C).

Cover the baking dish tightly with aluminum foil.

Bake for 45 to 50 minutes, or until the cabbage is tender and the filling is fully cooked.

For extra color, remove the foil during the final 10 minutes of baking.

The sauce should be bubbling gently around the edges, and the cabbage should be soft and flavorful.

Rest Before Serving

Remove the dish from the oven and allow it to rest for 10 minutes.

This resting period helps the rolls hold their shape and allows the flavors to settle.

The sauce will also thicken slightly as it cools.

Helpful Tips

Choose a large cabbage with flexible leaves for easier rolling.

Cooked rice works best because it blends smoothly into the filling.

A mixture of beef and pork creates the most flavorful and tender filling.

Extra sauce can be added if you prefer very saucy cabbage rolls.

These rolls taste even better the next day after the flavors have had time to develop.

Stuffed cabbage rolls freeze exceptionally well, making them perfect for meal preparation.

Serving Suggestions

Serve stuffed cabbage rolls with creamy mashed potatoes, buttered egg noodles, roasted vegetables, or crusty bread.

A dollop of sour cream on top adds richness and balances the acidity of the tomato sauce.

Fresh parsley sprinkled over the finished dish adds color and freshness.