Serves: 6–8
Makes: about 18–24 rolls
Prep: 30 minutes
Cook: 60–75 minutes
Ingredients
For the cabbage
1 large green cabbage, about 2–2.5 kg (4½–5½ lb)
2 tablespoons salt for the boiling water
For the filling
700 g (1½ lb) ground beef — 80–90% lean
1 cup uncooked long-grain white rice (about 185 g)
1 medium onion, finely diced
3 cloves garlic, minced
1 medium carrot, finely grated
½ cup finely chopped parsley
2 tablespoons chopped fresh dill, optional
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon cumin, optional
1 egg
2 tablespoons olive oil
For the tomato sauce
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
700 ml (3 cups) tomato passata/crushed tomatoes
2 tablespoons tomato paste
1½ cups beef or chicken broth
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon salt, or to taste
1 teaspoon sugar or honey, optional, to balance acidity
1 tablespoon lemon juice or vinegar
1 teaspoon dried oregano
2 tablespoons chopped parsley
Optional garnish
Fresh parsley or cilantro
A drizzle of tomato sauce
A little olive oil
Chili flakes if you like heat
Method
1. Prepare the cabbage
Remove any damaged outer leaves. Cut around the cabbage core with a sharp knife.
Bring a large pot of salted water to a boil. Carefully place the whole cabbage into the water, core-side down.
Boil for about 2–3 minutes, then use tongs to remove the softened outer leaves. Return the cabbage to the water and continue removing leaves as they soften.
You want approximately 18–24 large, flexible leaves.
Drain them and allow them to cool.
Trim the thick central rib from each leaf with a knife. Don’t cut all the way through—the goal is simply to make the leaf easier to roll.
2. Prepare the rice
Rinse the rice well.
Cook it in about 1½ cups water until it is only partially cooked, approximately 7–8 minutes. It should still be slightly firm.
Drain and cool.
The rice finishes cooking inside the cabbage rolls and absorbs the meat juices and tomato sauce.
3. Make the filling
In a large bowl combine:
Ground beef
Partially cooked rice
Onion
Garlic
Grated carrot
Parsley
Dill
Egg
Olive oil
Salt
Pepper
Paprika
Oregano
Cumin
Mix gently until everything is evenly distributed.
Don’t overmix, otherwise the meat can become dense.
4. Make the tomato sauce
Heat olive oil in a saucepan over medium heat.
Add onion and cook for 4–5 minutes.
Add garlic and cook for another 30 seconds.
Add tomato paste and cook for about 1 minute.
Add crushed tomatoes, broth, paprika, pepper, salt, oregano and optional sugar.
Simmer uncovered for 10–15 minutes.
Stir in the lemon juice or vinegar near the end.
5. Roll the cabbage
Place a cabbage leaf flat with the inner/veined side facing upward.
Put approximately 2–3 tablespoons of filling near the bottom portion of the leaf.
Fold the bottom over the filling.
Fold both sides inward.
Roll tightly toward the top, like a burrito.
Don’t make the rolls excessively tight because the rice expands while cooking.
6. Arrange the rolls
Spread approximately 1 cup of tomato sauce across the bottom of a large baking dish or Dutch oven.
Arrange the cabbage rolls seam-side down, close together.
Pour the remaining tomato sauce over the top.
The sauce should come roughly halfway to two-thirds of the way up the rolls. Add a little extra broth if necessary.
Cover tightly with foil or a lid.
7. Bake
Bake at:
180°C / 350°F for approximately 60–75 minutes.
For particularly large rolls, allow up to 90 minutes.
Remove the foil during the last 10–15 minutes if you want the tops to become slightly browned and caramelized.
Let them rest for 10 minutes before serving.
To make them look more like the photo
For that glossy, colorful appearance:
Spoon extra tomato sauce over each roll.
Sprinkle generously with fresh chopped parsley.
Add finely diced green onion.
Add a small drizzle of olive oil.
Use a little paprika or chili sauce for the red-orange streaks.
Arrange the rolls tightly together in a red or brightly colored baking dish.
Nutrition information
Approximate per cabbage roll, assuming 22 rolls and the recipe above:
Nutrient Approx. amount
Calories 220–250 kcal
Protein 12–14 g
Carbohydrates 20–23 g
Fat 9–11 g
Saturated fat 3–4 g
Fiber 3–4 g
Sugar 4–5 g
Sodium 450–600 mg
The exact nutrition varies substantially with the fat percentage of the beef, amount of rice, broth, and salt used.
Nut/allergen information
This recipe contains no tree nuts or peanuts.
Potential allergens:
Egg: present in the filling.
Dairy: none in the basic recipe.
Gluten: naturally gluten-free, provided your broth, tomato products and seasonings are certified gluten-free.
Soy: none normally, but check packaged broth/tomato products.
Sesame: none in the basic recipe.
For a nut-free household, check packaged spices, broth and tomato products for cross-contact warnings.
Useful substitutions
Beef → ground turkey, chicken, pork, or a beef/pork mixture.
White rice → brown rice, quinoa, or cauliflower rice. Adjust cooking accordingly.
Egg → 2 tablespoons tomato sauce can help bind the filling if you need an egg-free version.
Beef broth → vegetable or chicken broth.
Green cabbage → savoy cabbage for softer, more delicate leaves.
Important: If using raw rice instead of partially cooked rice, add additional liquid and allow extra cooking time; partially cooking it first gives a more predictable result.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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