Classic Stuffed Cabbage Rolls (Oven-Baked)
🥬 Ingredients
Cabbage
1 large green cabbage
Water + 1 tbsp salt (for boiling)
Filling
1 lb (450 g) ground meat
(beef, pork, or 50/50 mix = best flavor)1 cup cooked rice (slightly undercooked is ideal)
1 medium onion, finely diced
2 cloves garlic, minced
1 egg
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp dried thyme or dill (optional but 🔥)
2 tbsp tomato sauce (adds moisture)
Tomato Sauce
2 cups tomato sauce or crushed tomatoes
2 tbsp tomato paste
1 tbsp sugar (balances acidity)
1 tsp paprika
Salt & pepper to taste
½ cup water or broth
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Cabbage
Bring a large pot of salted water to a boil.
Carefully remove the cabbage core.
Drop the whole cabbage in and boil 8–10 minutes, peeling off leaves as they soften.
Let leaves cool. Trim thick center veins so they roll easily.
👉 Don’t toss torn leaves — use them to line the pan.
2️⃣ Make the Filling
In a large bowl, mix:
Ground meat
Cooked rice
Onion & garlic
Egg
Salt, pepper, paprika, herbs
Tomato sauce
Mix gently — don’t overwork or rolls get dense.
3️⃣ Assemble the Rolls
Lay one cabbage leaf flat.
Add 2–3 tablespoons filling near the base.
Fold sides in, roll tightly like a burrito.
Repeat until filling is gone.
4️⃣ Make the Sauce
Mix together:
Tomato sauce
Tomato paste
Sugar
Paprika
Salt & pepper
Water/broth
Taste → slightly sweet + savory is perfect.
5️⃣ Bake
Preheat oven to 350°F (175°C).
Spread a little sauce on the bottom of a baking dish.
Arrange rolls seam-side down, snugly.
Pour remaining sauce over top.
Cover tightly with foil.
⏱ Bake 1 hour 30 minutes
Remove foil last 15–20 min to brown tops like the photo.
😮💨 Pro Tips (This Is Where Magic Happens)
Day-after leftovers taste even better
Add a splash of lemon juice to sauce for brightness
Smoked paprika = next-level flavor
Serve with mashed potatoes, crusty bread, or sour cream
