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Baked stuffed cabbage rolls recipe featuring golden-brown cabbage rolls in rich tomato sauce served in a blue baking dish.

Baked Stuffed Cabbage Rolls Recipe

Tender green cabbage leaves stuffed with seasoned lean meat, brown rice, and herbs, slow-baked in a garlic tomato sauce with extra virgin olive oil.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

Cabbage & Assembly:
  • - 1 large head green cabbage or Savoy cabbage
  • - 1 tbsp extra virgin olive oil for greasing pan
Mediterranean Filling:
  • - 1 lb lean ground beef or ground lamb
  • - 1 cup cooked brown rice or bulgur
  • - 1 medium onion finely chopped
  • - 3 cloves garlic minced
  • - 1 large egg
  • - 2 tbsp fresh parsley chopped
  • - 1 tbsp extra virgin olive oil
  • - 1 tsp ground cumin
  • - 1 tsp sweet paprika
  • - 1 tsp dried oregano
  • - 1 tsp salt
  • - 1/2 tsp black pepper
Herb-Infused Tomato Sauce:
  • - 1 can 28 oz crushed tomatoes
  • - 2 tbsp tomato paste
  • - 1 tbsp extra virgin olive oil
  • - 1 cup low-sodium vegetable or beef broth
  • - 1 tbsp fresh lemon juice
  • - 1 tsp dried oregano
  • - 1/2 tsp salt
  • - 1/4 tsp red pepper flakes

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Core the cabbage head and submerge in boiling water for 4-5 minutes until outer leaves loosen. Remove 12 leaves and trim the thick stem from the back of each leaf using a paring knife.
  3. In a saucepan, heat 1 tbsp olive oil over medium heat. Sauté chopped garlic and onion for 2 minutes. Add crushed tomatoes, tomato paste, broth, lemon juice, oregano, salt, and red pepper flakes. Simmer on low for 10 minutes.
  4. In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, olive oil, parsley, cumin, paprika, oregano, salt, and pepper until uniform.
  5. Lay a cabbage leaf flat, place 3 tablespoons of filling near the stem end, fold sides inward, and roll tightly toward the top.
  6. Spread 1 cup of tomato sauce across a 9x13-inch baking dish. Place rolls seam-side down in two rows. Pour remaining sauce over rolls.
  7. Cover dish tightly with aluminum foil and bake for 60-65 minutes. Uncover and bake 10 additional minutes until cabbage edges are golden-brown.
  8. Let rest for 10 minutes before serving.

Notes

- To prepare ahead, assemble rolls in dish with sauce up to 24 hours prior, cover, refrigerate, and bake when ready (add 10 minutes to bake time).