Baked Stuffed Cabbage Rolls with Tomato Sauce

Baked Stuffed Cabbage Rolls with Tomato Sauce

An aromatic filling, the finest cabbage, and homemade tomato sauce – that’s how cabbage rolls are made, loved by the whole family. Prepare and taste!


For the Cabbage:

  • White cabbage – 1 head
  • Salt – 2 teaspoons

For the Rolls:

  • Vegetable broth – 1.5 liters
  • Black pepper – a pinch
  • Parsley root – 2 pieces
  • Carrots – 4 pieces
  • Dried oregano – 0.5 teaspoon
  • Sweet paprika – 1 teaspoon
  • Celery – 0.5 piece
  • Salt – 0.25 teaspoon
  • Dried thyme – 0.5 teaspoon
  • Ground pork – 1 kg
  • Long-grain rice – 200 g

For the Tomato Sauce:

  • Sugar – 1 tablespoon
  • Black pepper – a pinch
  • Olive oil – 1 tablespoon
  • Salt – 0.25 teaspoon
  • Dried thyme – 1 teaspoon
  • Canned chopped tomatoes – 800 g


Step 1: Grate Vegetables Wash, dry, and grate the carrots, parsley root, and celery using a grater with large holes.

Step 2: Cook the Cabbage Remove the core from the cabbage. Clean the vegetable of outer leaves, place it in a large pot, and cover with boiling water. Add salt. Cook for about 6-8 minutes over low heat until the leaves start to soften.

After the time has passed, remove the cabbage from the pot and set aside to cool slightly.

Step 3: Separate the Cabbage Leaves Gently separate the cooled cabbage leaves from the head. You should get about 10 whole leaves. Set aside the rest of the cabbage and any damaged leaves for later use.

Step 4: Prepare the Filling In a large bowl, combine the cooked, cooled rice with the ground pork. Season with thyme, oregano, paprika, salt, and pepper. Mix well.

Step 5: Roll the Cabbage Rolls Place portions of the filling onto the cooled cabbage leaves. Fold the sides and bottom of the leaves over the filling, then roll up the cabbage rolls.

Step 6: Bake the Cabbage Rolls Line the bottom of a baking dish with the reserved cabbage leaves. Arrange the first batch of cabbage rolls on top.

Sprinkle the cabbage rolls with half of the grated root vegetables, then arrange the second batch of cabbage rolls on top. Sprinkle the remaining grated vegetables on top. Pour the broth over everything and cover with the remaining cabbage leaves.

Bake the cabbage rolls for about 1 hour in an oven preheated to 180°C (350°F).

Step 7: Prepare the Sauce Combine the tomatoes in a saucepan with olive oil, thyme, sugar, salt, and pepper. Cook over low heat, stirring occasionally, until the tomato pieces break down and the sauce thickens.

If the sauce becomes too thick during cooking, add a little broth from the cabbage rolls and cook briefly to achieve the desired consistency.

Step 8: Serve the Cabbage Rolls Arrange the cooked cabbage rolls on plates. Drizzle with the tomato sauce. Enjoy!

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