Stuffed cabbage rolls are a beloved comfort food that brings together tender cabbage leaves wrapped around a savory filling, then simmered or baked in a flavorful sauce. When paired with a roasted tomato sauce, the result is a deep, rich flavor that elevates this classic dish to a gourmet level. The natural sweetness and smokiness from the roasted tomatoes perfectly balance the hearty meat and rice filling, creating a dish that’s both satisfying and comforting. Whether served as a family dinner or a festive main course, these cabbage rolls promise warmth and flavor in every bite.
Ingredients
For the cabbage rolls:
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1 large head of green cabbage
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1 lb (450 g) ground beef (or a mix of beef and pork)
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1 cup cooked rice
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 egg, lightly beaten
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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1 tablespoon chopped parsley
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2 tablespoons olive oil (for sautéing)
For the roasted tomato sauce:
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6 large ripe tomatoes, halved
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1 medium onion, cut into wedges
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4 cloves garlic, unpeeled
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2 tablespoons olive oil
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1 teaspoon salt
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½ teaspoon crushed red pepper flakes (optional)
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1 teaspoon dried oregano or thyme
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1 tablespoon tomato paste
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1 cup vegetable or beef broth
For garnish (optional):
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Fresh parsley, chopped
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A dollop of sour cream
Instructions
Step 1: Prepare the cabbage
Start by removing the core from the cabbage using a sharp knife. Bring a large pot of water to a gentle boil and carefully place the whole cabbage in. Allow it to cook for about 8–10 minutes, or until the outer leaves begin to soften and peel away easily. Remove the cabbage and let it cool slightly. Separate 12–14 large leaves for rolling, trimming the thick rib from the base of each leaf to make it easier to fold.
Step 2: Make the roasted tomato sauce
Preheat your oven to 400°F (200°C). On a baking sheet, spread the halved tomatoes, onion wedges, and unpeeled garlic cloves. Drizzle with olive oil, sprinkle with salt, red pepper flakes, and oregano, and toss to coat. Roast in the oven for 25–30 minutes until the tomatoes are slightly charred and softened.
Once roasted, peel the garlic cloves and place everything into a blender. Add tomato paste and about half of the broth, then blend until smooth. Pour the mixture into a saucepan, add the remaining broth, and simmer over low heat for 10 minutes. Adjust seasoning if needed. The sauce should be slightly thick but pourable — rich with roasted flavor and a touch of smokiness.
Step 3: Prepare the filling
In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant and translucent, about 3–4 minutes. In a large bowl, combine the ground meat, cooked rice, sautéed onion and garlic, egg, salt, pepper, paprika, and parsley. Mix until just combined — avoid overmixing to keep the filling tender.
Step 4: Assemble the cabbage rolls
Lay a softened cabbage leaf flat on a clean surface. Spoon about 2 tablespoons of filling near the base of the leaf, then fold the sides inward and roll it up tightly, like a burrito. Repeat with the remaining leaves and filling. If any cabbage leaves tear, use smaller pieces to patch them up or double them for support.
Step 5: Cook the rolls
Preheat the oven to 375°F (190°C). Spread a thin layer of roasted tomato sauce on the bottom of a large baking dish. Arrange the cabbage rolls seam side down in a single layer. Pour the remaining sauce over the top, making sure all rolls are well covered. Cover the dish tightly with aluminum foil and bake for 1 hour.
After baking, remove the foil and spoon some of the sauce over the top. Return to the oven, uncovered, for an additional 10–15 minutes to let the sauce thicken and the rolls lightly brown around the edges.
Step 6: Serve and enjoy
Let the rolls rest for about 10 minutes before serving. This helps them firm up slightly and makes them easier to handle. Serve the cabbage rolls warm, topped with extra roasted tomato sauce, fresh parsley, and a dollop of sour cream if desired.
Tips for Success
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Choose the right cabbage: A large, fresh green cabbage works best because its leaves are flexible and easy to roll.
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Parboil carefully: Don’t overcook the cabbage; you want the leaves tender but not mushy.
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Add moisture: If your sauce thickens too much while baking, you can add a splash of broth halfway through.
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Flavor variations: Try using ground turkey, lamb, or a mix of meats for different flavor profiles. You can also add chopped mushrooms or shredded carrots to the filling for extra texture.
Serving Suggestions
Stuffed cabbage rolls pair beautifully with mashed potatoes, buttered noodles, or a slice of crusty bread to soak up the delicious roasted tomato sauce. A simple green salad or cucumber-dill salad makes a refreshing side to balance the hearty rolls.
final Thoughts
Stuffed Cabbage Rolls with Roasted Tomato Sauce is more than just a meal — it’s a wholesome, nostalgic dish that brings together layers of flavor and comfort. The roasted sauce adds a smoky depth that transforms the humble cabbage roll into something extraordinary. Whether you’re preparing this for a cozy family dinner or a special occasion, every bite offers a perfect balance of savory filling, tender cabbage, and vibrant tomato richness. It’s a timeless recipe that feels like home with every forkful.
