Description
Tender stuffed cabbage leaves filled with a savory mixture of ground beef, rice, and aromatic herbs, baked in a rich homemade tomato sauce. This comforting, hearty dish is perfect for a family dinner and features a tender, flavorful filling wrapped in softened cabbage leaves, simmered and baked for a perfect melt-in-your-mouth experience.
Ingredients
Scale
For the Cabbage and Filling
- 1 large head green cabbage
- 1.1 lbs ground beef or pork
- 2/3 cup uncooked long-grain white rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Tomato Sauce
- 3 cups tomato passata or crushed tomatoes
- 2 tablespoons tomato paste
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 1 teaspoon dried thyme
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the cabbage rolls.
- Blanch Cabbage Leaves: Bring a large pot of salted water to a boil. Remove the core from the cabbage and submerge the whole head into the boiling water. Simmer for 8-10 minutes, gently loosening and removing the softened leaves. Set aside 12-14 large leaves for rolling.
- Prepare Tomato Sauce: Heat vegetable oil in a pan over medium heat. Sauté the chopped onion and minced garlic until soft, about 3 minutes. Add tomato paste and cook for 1 minute to enhance flavor. Stir in tomato passata, sugar, dried thyme, and season with salt and pepper. Let simmer on low heat for 10 minutes, then set aside.
- Parboil Rice: Cook the long-grain rice in boiling water for 5 minutes until it is halfway cooked. Drain the rice and let it cool slightly to stop cooking.
- Mix Filling: In a large mixing bowl, combine the ground beef or pork, par-boiled rice, finely chopped onion, minced garlic, egg, chopped parsley, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble Rolls: Lay one cabbage leaf flat on a surface. Place 2-3 tablespoons of the meat and rice filling near the stem end of the leaf. Fold the sides over the filling and roll tightly to enclose the filling securely. Repeat this process with the remaining cabbage leaves and filling.
- Arrange in Baking Dish: Spread a thin layer of the prepared tomato sauce at the bottom of an ovenproof baking dish. Arrange the cabbage rolls seam side down in a single layer to prevent them from unrolling during baking.
- Cover with Sauce: Pour the remaining tomato sauce evenly over the arranged cabbage rolls, ensuring they are well covered. Cover the dish tightly with aluminum foil or a lid to retain moisture while baking.
- Bake Rolls: Place the baking dish in the preheated oven and bake for 1 hour. In the last 15 minutes of baking, remove the foil to allow the sauce to thicken and caramelize slightly if desired.
- Cool and Serve: Remove the cabbage rolls from the oven and let them cool slightly before serving. Garnish with additional fresh parsley for a touch of freshness and color.
Notes
- Blanching the cabbage leaves makes them pliable and easier to roll without tearing.
- Using a mix of ground beef and pork can enhance the flavor and juiciness of the filling.
- Parboiling the rice ensures it cooks evenly inside the cabbage rolls without becoming mushy.
- Covering the dish while baking keeps the rolls moist and tender.
- Removing the foil in the last 15 minutes helps to thicken the sauce and add a slight caramelization.
- These cabbage rolls can be prepared a day ahead and reheated, allowing flavors to deepen.
