Step 1: Prepare the cabbage
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water.
Cook for about 5–8 minutes, gently removing the leaves as they soften and become flexible.
Drain the leaves and let them cool. Trim the thick center rib of each leaf so it’s easier to roll.
Step 2: Prepare the filling
In a large bowl, combine the ground beef, cooked rice, chopped onion, garlic, egg, paprika, salt, black pepper, and parsley.
Mix gently until the ingredients are evenly combined. Avoid overmixing to keep the filling tender.
Step 3: Make the tomato sauce
Heat the olive oil in a saucepan over medium heat.
Add the tomato paste and cook for about 1 minute. Stir in the tomato sauce, diced tomatoes, beef broth, Italian seasoning, and optional sugar.
Season with salt and pepper. Simmer for 5 minutes.
Step 4: Fill the cabbage leaves
Lay a cabbage leaf flat on a cutting board.
Place about 2–3 tablespoons of filling near the base of the leaf. Fold the sides inward, then roll it up firmly, like a small burrito.
Repeat with the remaining leaves and filling.
Step 5: Arrange the rolls
Preheat the oven to 350°F (175°C).
Spread a thin layer of tomato sauce across the bottom of a large baking dish.
Arrange the cabbage rolls seam-side down in a single layer or snug rows. Pour the remaining sauce over the rolls, making sure they are well coated.
Step 6: Cover and bake
Cover the baking dish tightly with foil or a lid.
Bake for approximately 1 hour 30 minutes, or until the cabbage is tender and the beef filling reaches 160°F (71°C) in the center.
If the rolls are particularly large, they may need additional cooking time.
Step 7: Finish and serve
Remove the foil during the final 10–15 minutes if you’d like the sauce to thicken slightly.
Let the rolls rest for 5–10 minutes before serving. Spoon plenty of tomato sauce over each roll and garnish with fresh parsley.
Tips for the Best Cabbage Rolls
- Use cooked rice: It helps the filling cook evenly and gives the rolls their traditional texture.
- Don’t overfill: Smaller rolls are easier to wrap and less likely to split.
- Keep them covered: This prevents the cabbage from drying out during baking.
- Make ahead: The rolls often taste even better the next day after the flavors have had time to develop.
Serve these delicious cabbage rolls with mashed potatoes, crusty bread, or a fresh green salad for a comforting homemade meal.
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