Stuffed Cabbage Rolls
Cabbage leaves wrapped around ground beef, rice, onion and garlic, then simmered in crushed tomatoes and broth with thyme and a little lemon. Six servings, 40 minutes to prep.
- Prep
- 40 min
- Cook
- 90 min
- Total
- 130 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 150 g
- 3 cloves
- 2 tbsp
- 400 g
- 250 ml
- 2 tbsp
- 1 tsp
- ½ tsp
- 1 tsp
- 1 tbsp
Process
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Bring a large pot of water to a boil and add a generous pinch of salt. Carefully lower the whole cabbage into the water, cover, and simmer for 8–10 minutes, turning once, until the outer leaves are softened. Remove the cabbage and let it cool slightly. Gently peel off 12–14 large leaves, trimming the thick central vein with a knife to make them pliable. Set leaves aside. Reserve any remaining cabbage for another use.
In a large bowl, combine the ground beef, rinsed white rice, chopped onion, minced garlic, 1 tablespoon of the tomato paste, 1 teaspoon salt, black pepper, and dried thyme (if using). Mix well with your hands until evenly blended.
Place a cabbage leaf on a work surface, vein side up, with the stem end toward you. Put about 2 tablespoons of the meat mixture near the stem end. Fold the sides over the filling, then roll up tightly from the stem end to enclose. Repeat with remaining leaves and filling.
Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat. Add the remaining 1 tablespoon tomato paste and cook, stirring, for 1 minute until darkened. Add the crushed tomatoes, beef broth, lemon juice (if using), and a pinch of salt and pepper. Bring to a simmer.
Arrange the cabbage rolls seam side down in the pot, stacking them if necessary. Spoon some sauce over the top. Cover and simmer over low heat for 60–75 minutes, until the rolls are tender and the rice is cooked through. Check occasionally and add a splash of water if the sauce reduces too much.
Let the rolls rest for 10 minutes before serving. Serve warm, spooning the tomato sauce over each portion.
Kitchen notes
Kitchen notes
- The most common mistake is not trimming the thick vein of the cabbage leaves; this makes them hard to roll and they may tear. Use a paring knife to shave it down so the leaf is flexible.
- Do not overfill the rolls; about 2 tablespoons of filling is enough. Overfilling causes the rolls to burst during simmering.
- Simmer gently, not at a rolling boil, to prevent the rolls from opening. A low simmer also keeps the rice from becoming mushy.
- To test doneness, insert a knife into a roll; it should slide through the cabbage and rice easily with no resistance.
Substitutions
- ground beef→ground lamb or ground turkey
- white rice→brown rice (increase cooking time by 20 minutes)
- beef broth→vegetable broth or water
- canned crushed tomatoes→tomato puree or diced tomatoes
Storage & reheating
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a covered saucepan over low heat with a splash of water or broth, or microwave covered for 2-3 minutes until hot. For longer storage, freeze the rolls with sauce in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
FAQ
The questions we get asked most
Why did my cabbage rolls fall apart during cooking?
They likely were not rolled tightly enough or the leaves were not softened sufficiently. Make sure to blanch the cabbage until the leaves are pliable, trim the thick veins, and roll snugly, tucking in the sides. Also, simmer gently rather than boiling.
Can I make cabbage rolls ahead of time?
Yes, you can assemble the rolls and place them in the pot with the sauce, then cover and refrigerate for up to 24 hours before cooking. When ready, simmer as directed, adding a few extra minutes to the cooking time. Alternatively, you can cook them completely and reheat.
How do I know when the cabbage rolls are done?
The cabbage should be very tender and the rice cooked through. Insert a knife into the center of a roll; it should slide in easily with no resistance. If the rice is still firm, continue simmering for another 10-15 minutes.
Can I use a different type of rice?
Yes, you can use brown rice, but it requires a longer cooking time. Increase the simmering time by about 20 minutes and check that the rice is tender. Alternatively, use instant rice and reduce the cooking time slightly.
Why are my cabbage rolls dry?
Dryness usually happens if there is not enough sauce or if they are overcooked. Ensure the rolls are mostly covered with sauce during simmering and check occasionally, adding water or broth if the sauce reduces too much. Also, do not overcook; 60-75 minutes is usually sufficient.
Can I freeze cabbage rolls?
Yes, cabbage rolls freeze well. Cool them completely, then place them in a freezer-safe container with some sauce. They can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
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