These tender cabbage rolls are filled with a savoury mixture, covered in tomato sauce, and gently braised until the cabbage is soft and the kitchen smells like Sunday dinner.
Why this recipe works
Slow braising keeps the filling moist and lets the sauce settle into every layer. It is a comforting make-ahead dish that reheats beautifully.
Ingredients
- 1 large green cabbage
- 500 g ground meat
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 800 g crushed tomatoes
- Salt, pepper, and paprika
Method
- Soften the cabbage leaves in simmering water, then drain and cool.
- Mix the meat, rice, onion, garlic, and seasonings.
- Fill and roll the leaves, tucking the sides in as you go.
- Arrange in a baking dish, cover with the tomato sauce, and bake until tender.
- Rest for 10 minutes before serving.
Cook’s notes
Make the rolls a day ahead, or freeze them in sauce. Serve with crusty bread, potatoes, or a crisp green salad.