Stuffed Cabbage Rolls
Stuffed cabbage rolls are soft white cabbage leaves wrapped around a filling of beef mince, rice and onion, then baked in tomato sauce until everything is tender. The raw rice cooks inside the rolls as they bake, soaking up the juices. This recipe makes 12 rolls, three each for four people. It takes about two hours, but most of that is hands-off oven time.
- Total
- 2 h
- Prep
- 30 min
- Cook
- 1 h 20 min
- Serves
- 4
- Per serving
- 385kcal
Preparing the cabbage for stuffed cabbage rolls
Stuffed cabbage leaves are made across Eastern Europe and the Balkans, from Polish gołąbki to Romanian sarmale. This version is baked in tomato sauce, the way many British cooks make it. Choose a firm white cabbage with loose outer leaves, and keep the core in place until you have cut it out, so the leaves stay attached while they soften.
The leaves need to be pliable but not mushy. Five minutes in boiling water is enough; any longer and they tear when you roll.
Step-by-step stuffed cabbage rolls
Tap a time to start a timer.
- Soften the leaves Cut out the core of the cabbage with a small knife. Lower the whole head into a large pan of boiling water and cook for , then peel off the outer leaves as they soften, returning the cabbage to the water until you have 12 large leaves. Drain and cool them a little. Shave down the thick stem on each leaf so it rolls easily, and shred the rest of the cabbage.
- Mix the filling Preheat the oven to 180°C (160°C fan), gas 4. Mix the mince, uncooked rice, onion, salt and pepper in a bowl until evenly combined. Divide into 12 portions of about 55g.
- Roll the leaves Put one portion on the base of a leaf, fold in the sides and roll up tightly, like a small parcel. Repeat with the rest.
- Pack the dish Spread half of the shredded cabbage in the dish. Arrange the rolls on top, seam-side down and tightly packed, then scatter over the remaining shredded cabbage.
- Add the sauce and bake Mix the passata, stock and sugar and pour over the rolls so they are mostly covered. Cover with the lid or foil and bake for . Remove the cover and bake for more.
- Check and rest Cut one roll open. The mince must be steaming hot with no pink, and the rice tender. Leave for before serving with the sauce spooned over.
Serving and keeping the rolls
Mashed potato or boiled potatoes with a spoonful of soured cream make the usual side. The same beef and rice filling works in stuffed peppers with beef, and stuffed courgettes make a lighter version in summer.
Leftover rolls keep for 2 days in the fridge, covered, and taste even better the next day.
Common problems and fixes for Stuffed Cabbage Rolls
- The cabbage leaves tear when I peel them.
- Cut out the core first, and peel each leaf away from the head as soon as it is flexible. Alternatively, freeze the whole cabbage, thaw it overnight and the leaves will separate easily without boiling.
- The rolls fall apart in the dish.
- Roll them tightly, pack them snugly with the seams down, and do not move them around once the sauce is added.
- The rice is still hard when the rolls are done.
- The rolls were not covered by enough liquid, or the cover let steam escape. Keep the dish tightly covered for the first 60 minutes, and add another splash of hot stock if the sauce is running low.
Frequently asked questions about Stuffed Cabbage Rolls
Do you need to cook the rice before you roll the cabbage?
No. Uncooked rice cooks inside the rolls as it absorbs the meat juices and sauce during the 70 minutes in the oven.
Can you freeze stuffed cabbage rolls?
Yes, for up to 3 months. Cool them quickly, freeze in a container with some sauce, and defrost overnight in the fridge. Reheat until steaming hot all the way through, adding a splash of water if the sauce has thickened.
Can I use pork mince instead?
Yes. Use half beef and half pork mince for a softer filling, cooked in the same way for the same time until no pink remains.
Which sauce goes best?
Tomato is the classic. For a sharper sauce, add a splash of red wine vinegar to the passata, or a spoon of tomato purée for more depth.
How did you like the recipe?
4.8 / 5 · 49 ratings
