Stuffed Cabbage Rolls
Tender Savoy cabbage leaves filled with seasoned minced beef and rice, braised in a rich tomato sauce until meltingly soft. A hearty, comforting dish perfect for feeding a crowd.
TOTAL TIME
2 hr 18 min
ACTIVE TIME
56 min
QUANTITY
~4.55 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/17
Tools0/20
Ingredients0/17 gathered · 4 servings
1,300ml
2tsp
1,200g
2piece
6clove
150g
500g
1piece
2tsp
1.5tsp
0.5tsp
2tbsp
1tbsp
800g
1tsp
150ml
20g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,300ml | — | — | |
| 2 | | 2tsp | — | — | |
| 3 | | 1,200g | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 6clove | — | — | |
| 6 | | 150g | — | — | |
| 7 | | 500g | — | — | |
| 8 | | 1piece | — | — | |
| 9 | | 2tsp | — | — | |
| 10 | | 1.5tsp | — | — | |
| 11 | | 0.5tsp | — | — | |
| 12 | | 2tbsp | — | — | |
| 13 | | 1tbsp | — | — | |
| 14 | | 800g | — | — | |
| 15 | | 1tsp | — | — | |
| 16 | | 150ml | — | — | |
| 17 | | 20g | — | — |
Tools22 items
Procedure60 steps
1 of 60
Put 1.3 litres of water in the stockpot.
Water · 1,300 ml
⏱ 15s
ResultWater2 of 60
Add 1 teaspoon of the salt.
Salt · 1 tsp⏱ 5s
ResultSalted water3 of 60
Bring to the boil.
⏱ 10 min
ResultBoiling salted water4 of 60
Lay the cabbage on the chopping board.
Savoy cabbage · 1,200 g
⏱ 5s
ResultSavoy cabbage6 of 60
Lower the whole cabbage into the boiling water, cored side down.
⏱ 15s
ResultCabbage blanching7 of 60
Simmer for about 8 minutes, peeling the outer leaves away with the tongs as they soften.
⏱ 8 min
ResultSoftened cabbage8 of 60
Lift out 12 large leaves and lay them on the tray.
⏱ 1 min
ResultSoftened cabbage9 of 60
Drain the rest of the cabbage in the colander.
⏱ 20s
ResultDrained cabbage heart11 of 60
Shave down the thick rib at the base of each leaf so it rolls easily.
⏱ 2 min
ResultTrimmed cabbage leaves12 of 60
Put the cabbage heart on the board.
⏱ 10s
ResultDrained cabbage heart13 of 60
Shred the drained cabbage heart
⏱ 1 min 30s
ResultShredded cabbage heart14 of 60
Spread it over the base of the large casserole.
⏱ 10s
ResultShredded cabbage heart15 of 60
Lay the onions on the chopping board.
Yellow onion · 2 piece⏱ 5s
ResultYellow onion16 of 60
Cut them in half through the root and peel off the skins.
⏱ 1 min
ResultPeeled onion halves19 of 60
Lay the garlic cloves on the chopping board.
Garlic clove · 6 clove⏱ 5s
ResultGarlic clove20 of 60
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves23 of 60
Tip the rice into the sieve.
Long-grain white rice · 150 g
⏱ 5s
ResultLong-grain white rice25 of 60
Put the beef mince in the large mixing bowl.
Minced beef · 500 g
⏱ 10s
ResultMinced beef29 of 60
Break in the egg.
Egg · 1 piece⏱ 15s
ResultFilling with egg30 of 60
Add 1 teaspoon of the marjoram.
Dried marjoram · 1 tsp⏱ 5s
ResultFilling with marjoram31 of 60
Add 1 teaspoon of the paprika.
Smoked paprika · 1 tsp⏱ 5s
ResultFilling with paprika32 of 60
Add the rest of the salt.
Salt · 1 tsp⏱ 5s
ResultSalted filling33 of 60
Add the pepper.
Ground black pepper · 0.5 tsp⏱ 5s
ResultSeasoned filling34 of 60
Mix thoroughly with the spoon.
⏱ 1 min 30s
ResultCabbage roll filling35 of 60
Put a heaped spoonful of filling at the base of each leaf.
Into 12 equal portions
⏱ 4 min
ResultFilled cabbage leaves36 of 60
Fold in the sides and roll each leaf up tightly from the base.
⏱ 6 min
Result12 cabbage rollsused in step 5037 of 60
Pour the olive oil into the medium saucepan.
Extra-virgin olive oil · 2 tbsp
⏱ 5s
ResultExtra-virgin olive oil38 of 60
Heat over a medium heat.
⏱ 1 min
ResultHot olive oil40 of 60
Cook for about 6 minutes, until soft.
⏱ 6 min
ResultSoft onion41 of 60
Add the rest of the garlic and stir for a minute.
⏱ 1 min
ResultOnion and garlic42 of 60
Stir in the tomato purée for a minute.
Tomato purée · 1 tbsp⏱ 1 min
ResultSauce base43 of 60
Add the chopped tomatoes.
Tinned chopped tomatoes · 800 g⏱ 15s
ResultTomato sauce base44 of 60
Add the sugar.
Caster sugar · 1 tsp⏱ 5s
ResultSweetened tomato sauce45 of 60
Add the rest of the marjoram.
Dried marjoram · 1 tsp⏱ 5s
ResultTomato sauce with marjoram46 of 60
Add the rest of the paprika.
Smoked paprika · 0.5 tsp⏱ 5s
ResultSpiced tomato sauce47 of 60
Add the stock.
Beef stock · 150 ml⏱ 5s
ResultTomato sauce with stock49 of 60
Turn the oven to 160 °C (140 °C fan).
⏱ 15 min
50 of 60
Lay the rolls seam side down on the shredded cabbage, snugly in one or two layers.
⏱ 1 min
ResultRolls on cabbage52 of 60
Cover with the lid.
⏱ 5s
53 of 60
Using oven gloves, put the casserole in the oven.
⏱ 10s
ResultRolls in sauce54 of 60
Bake for 1½ hours, until the rice is tender and the centre of a roll reads 75 °C on a thermometer.
⏱ 1 hr 30 min
ResultBaked cabbage rolls55 of 60
Using oven gloves, take the casserole out.
⏱ 10s
ResultBaked cabbage rolls56 of 60
Leave to rest for 10 minutes.
⏱ 10 min
ResultRested cabbage rolls57 of 60
Lay the parsley on the board.
Flat-leaf parsley · 20 g⏱ 5s
ResultFlat-leaf parsley60 of 60
Scatter the parsley over and serve from the casserole.
⏱ 10s
ResultStuffed Cabbage RollsTotal Time2 hr 18 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,300 ml | | Put 1.3 litres of water in the stockpot.⏱ 15sResultWater |
| 2 | 1 tsp | | Add 1 teaspoon of the salt.⏱ 5sResultSalted water |
| 3 | — | | Bring to the boil.⏱ 10 minResultBoiling salted water |
| 4 | 1,200 g | | Lay the cabbage on the chopping board.⏱ 5sResultSavoy cabbage |
| 5 | Savoy cabbagestep 4 | | Cut out the core in a deep cone.⏱ 1 minResultCored cabbage |
| 6 | Cored cabbagestep 5 | | Lower the whole cabbage into the boiling water, cored side down.⏱ 15sResultCabbage blanching |
| 7 | — | | Simmer for about 8 minutes, peeling the outer leaves away with the tongs as they soften.⏱ 8 minResultSoftened cabbage |
| 8 | Softened cabbagestep 7 | | Lift out 12 large leaves and lay them on the tray.⏱ 1 minResultSoftened cabbage |
| 9 | Softened cabbagestep 8 | | Drain the rest of the cabbage in the colander.⏱ 20sResultDrained cabbage heart |
| 10 | Drained cabbage heartstep 9 | | Pour the blanching water away.⏱ 5s |
| 11 | — | | Shave down the thick rib at the base of each leaf so it rolls easily.⏱ 2 minResultTrimmed cabbage leaves |
| 12 | — | | Put the cabbage heart on the board.⏱ 10sResultDrained cabbage heart |
| 13 | — | | Shred the drained cabbage heart⏱ 1 min 30sResultShredded cabbage heart |
| 14 | Shredded cabbage heartstep 13 | | Spread it over the base of the large casserole.⏱ 10sResultShredded cabbage heart |
| 15 | 2 piece | | Lay the onions on the chopping board.⏱ 5sResultYellow onion |
| 16 | Yellow onionstep 15 | | Cut them in half through the root and peel off the skins.⏱ 1 minResultPeeled onion halves |
| 17 | Peeled onion halvesstep 16 | | Chop them finely.⏱ 3 minResultChopped onion |
| 18 | Chopped onionstep 17 |  | Put the onion in the medium bowl.⏱ 5sResultChopped onionused in step 27 |
| 19 | 6 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 20 | Garlic clovestep 19 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 21 | Peeled garlic clovesstep 20 | | Chop the garlic very finely.⏱ 45sResultMinced garlic |
| 22 | Minced garlicstep 21 |  | Put the garlic in the small bowl.⏱ 5sResultMinced garlicused in step 28 |
| 23 | 150 g | | Tip the rice into the sieve.⏱ 5sResultLong-grain white rice |
| 24 | Long-grain white ricestep 23 | | Rinse under cold running water and drain well.⏱ 40sResultRinsed riceused in step 26 |
| 25 | 500 g | | Put the beef mince in the large mixing bowl.⏱ 10sResultMinced beef |
| 26 | Rinsed ricestep 24 | | Add the rice.⏱ 10sResultBeef and rice |
| 27 | Chopped onionstep 18 | | Add half the onion.⏱ 10sResultOnion for the sauceused in step 39 |
| 28 | Minced garlicstep 22 | | Add half the garlic.⏱ 5sResultFilling with garlicused in step 41 |
| 29 | 1 piece | | Break in the egg.⏱ 15sResultFilling with egg |
| 30 | 1 tsp | | Add 1 teaspoon of the marjoram.⏱ 5sResultFilling with marjoram |
| 31 | 1 tsp | | Add 1 teaspoon of the paprika.⏱ 5sResultFilling with paprika |
| 32 | 1 tsp | | Add the rest of the salt.⏱ 5sResultSalted filling |
| 33 | 0.5 tsp | | Add the pepper.⏱ 5sResultSeasoned filling |
| 34 | — | | Mix thoroughly with the spoon.⏱ 1 min 30sResultCabbage roll filling |
| 35 | Cabbage roll fillingstep 34 | | Put a heaped spoonful of filling at the base of each leaf. → Into 12 equal portions⏱ 4 minResultFilled cabbage leaves |
| 36 | — | | Fold in the sides and roll each leaf up tightly from the base.⏱ 6 minResult12 cabbage rollsused in step 50 |
| 37 | 2 tbsp | | Pour the olive oil into the medium saucepan.⏱ 5sResultExtra-virgin olive oil |
| 38 | — | | Heat over a medium heat.⏱ 1 minResultHot olive oil |
| 39 | Onion for the saucestep 27 | | Add the rest of the onion.⏱ 10sResultOnion in oil |
| 40 | — | | Cook for about 6 minutes, until soft.⏱ 6 minResultSoft onion |
| 41 | Filling with garlicstep 28 | | Add the rest of the garlic and stir for a minute.⏱ 1 minResultOnion and garlic |
| 42 | 1 tbsp | | Stir in the tomato purée for a minute.⏱ 1 minResultSauce base |
| 43 | 800 g | | Add the chopped tomatoes.⏱ 15sResultTomato sauce base |
| 44 | 1 tsp | | Add the sugar.⏱ 5sResultSweetened tomato sauce |
| 45 | 1 tsp | | Add the rest of the marjoram.⏱ 5sResultTomato sauce with marjoram |
| 46 | 0.5 tsp | | Add the rest of the paprika.⏱ 5sResultSpiced tomato sauce |
| 47 | 150 ml | | Add the stock.⏱ 5sResultTomato sauce with stock |
| 48 | — | | Simmer for 5 minutes.⏱ 5 minResultCabbage roll sauceused in step 51 |
| 49 | — | | Turn the oven to 160 °C (140 °C fan).⏱ 15 min |
| 50 | 12 cabbage rollsstep 36 | | Lay the rolls seam side down on the shredded cabbage, snugly in one or two layers.⏱ 1 minResultRolls on cabbage |
| 51 | Cabbage roll saucestep 48 | | Pour the sauce over.⏱ 20sResultRolls in sauce |
| 52 | — | | Cover with the lid.⏱ 5s |
| 53 | — | | Using oven gloves, put the casserole in the oven.⏱ 10sResultRolls in sauce |
| 54 | — | | Bake for 1½ hours, until the rice is tender and the centre of a roll reads 75 °C on a thermometer.⏱ 1 hr 30 minResultBaked cabbage rolls |
| 55 | — | | Using oven gloves, take the casserole out.⏱ 10sResultBaked cabbage rolls |
| 56 | — | | Leave to rest for 10 minutes.⏱ 10 minResultRested cabbage rolls |
| 57 | 20 g | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 58 | Flat-leaf parsleystep 57 | | Chop the leaves finely.⏱ 40sResultFinely chopped parsley |
| 59 | Finely chopped parsleystep 58 | | Put them in the small bowl.⏱ 5sResultFinely chopped parsley |
| 60 | Finely chopped parsleystep 59 | | Scatter the parsley over and serve from the casserole.⏱ 10sResultStuffed Cabbage Rolls |
| Total Time | 2 hr 18 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 598kcal | |
| 42g | |
| 31g | |
| 10g | |
| 49g | |
| 10g | |
| 13g | |
| 1,150mg |
Ingredients0/17
Tools0/20
Recipe
Stuffed Cabbage Rolls
Tender Savoy cabbage leaves filled with seasoned minced beef and rice, braised in a rich tomato sauce until meltingly soft. A hearty, comforting dish perfect for feeding a crowd.
What you’ll doYou will blanch a cored Savoy cabbage and peel off 12 leaves, shredding the heart for the base of the casserole. Mix beef mince with raw rice, onion, garlic, egg, marjoram and paprika, roll it up in the leaves, and make a tomato sauce with the rest of the onion and garlic. Lay the rolls on the shredded cabbage, pour the sauce over and bake covered for 1½ hours until the rice is tender and the centre reaches 75 °C.
Serves4
Total2 hr 18 min
LevelMedium
Ingredients
- Water1,300 ml
- Salt2 tsp
- Savoy cabbage1,200 g
- Yellow onion2 piece
- Garlic clove6 clove
- Long-grain white rice150 g
- Minced beef500 g
- Egg1 piece
- Dried marjoram2 tsp
- Smoked paprika1.5 tsp
- Ground black pepper0.5 tsp
- Extra-virgin olive oil2 tbsp
- Tomato purée1 tbsp
- Tinned chopped tomatoes800 g
- Caster sugar1 tsp
- Beef stock150 ml
- Flat-leaf parsley20 g
Tools
Pot lidSpoonTongsSieveRolling pinGarlic bowl (small bowl)Parsley bowl (small bowl)Large mixing bowlOvenChef's knifeMedium bowlCasseroleWooden spoonColanderParing knifeStockpotCooking thermometerTrayMedium saucepanOven gloveChopping boardThermometer
Method
1
Put 1.3 litres of water in the stockpot.
15sStockpotWater · 1,300 ml
2
Add 1 teaspoon of the salt.
5sStockpotSalt · 1 tsp
3
Bring to the boil.
10 minStockpot
4
Lay the cabbage on the chopping board.
5sChopping boardSavoy cabbage · 1,200 g
5
Cut out the core in a deep cone.
1 minChopping board, Chefs knifeSavoy cabbage · step 4
6
Lower the whole cabbage into the boiling water, cored side down.
15sStockpot, TongsCored cabbage · step 5
7
Simmer for about 8 minutes, peeling the outer leaves away with the tongs as they soften.
8 minStockpot, Tongs
8
Lift out 12 large leaves and lay them on the tray.
1 minTray, TongsSoftened cabbage · step 7
9
Drain the rest of the cabbage in the colander.
20sColanderSoftened cabbage · step 8
10
Pour the blanching water away.
5sStockpotDrained cabbage heart · step 9
11
Shave down the thick rib at the base of each leaf so it rolls easily.
2 minTray, Paring knife
12
Put the cabbage heart on the board.
10sChopping board
13
Shred the drained cabbage heart
1 min 30sChopping board, Chefs knife
14
Spread it over the base of the large casserole.
10sCasseroleShredded cabbage heart · step 13
15
Lay the onions on the chopping board.
5sChopping boardYellow onion · 2 piece
16
Cut them in half through the root and peel off the skins.
1 minChopping board, Chefs knifeYellow onion · step 15
17
Chop them finely.
3 minChopping board, Chefs knifePeeled onion halves · step 16
18
Put the onion in the medium bowl.
Result · Chopped onion · used in step 27
5sMedium bowlChopped onion · step 17
19
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 6 clove
20
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 19
21
Chop the garlic very finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 20
22
Put the garlic in the small bowl.
Result · Minced garlic · used in step 28
5sGarlic bowl (small bowl)Minced garlic · step 21
23
Tip the rice into the sieve.
5sSieveLong-grain white rice · 150 g
24
Rinse under cold running water and drain well.
Result · Rinsed rice · used in step 26
40sSieveLong-grain white rice · step 23
25
Put the beef mince in the large mixing bowl.
10sLarge mixing bowlMinced beef · 500 g
26
Add the rice.
10sLarge mixing bowlRinsed rice · step 24
27
Add half the onion.
Result · Onion for the sauce · used in step 39
10sLarge mixing bowlChopped onion · step 18
28
Add half the garlic.
Result · Filling with garlic · used in step 41
5sLarge mixing bowlMinced garlic · step 22
29
Break in the egg.
15sLarge mixing bowlEgg · 1 piece
30
Add 1 teaspoon of the marjoram.
5sLarge mixing bowlDried marjoram · 1 tsp
31
Add 1 teaspoon of the paprika.
5sLarge mixing bowlSmoked paprika · 1 tsp
32
Add the rest of the salt.
5sLarge mixing bowlSalt · 1 tsp
33
Add the pepper.
5sLarge mixing bowlGround black pepper · 0.5 tsp
34
Mix thoroughly with the spoon.
1 min 30sLarge mixing bowl, Wooden spoon
35
Put a heaped spoonful of filling at the base of each leaf. → Into 12 equal portions
4 minTray, SpoonCabbage roll filling · step 34
36
Fold in the sides and roll each leaf up tightly from the base.
Result · 12 cabbage rolls · used in step 50
6 minTray, Rolling pin
37
Pour the olive oil into the medium saucepan.
5sMedium saucepanExtra-virgin olive oil · 2 tbsp
38
Heat over a medium heat.
1 minMedium saucepan
39
Add the rest of the onion.
10sMedium saucepanOnion for the sauce · step 27
40
Cook for about 6 minutes, until soft.
6 minMedium saucepan, Wooden spoon
41
Add the rest of the garlic and stir for a minute.
1 minMedium saucepanFilling with garlic · step 28
42
Stir in the tomato purée for a minute.
1 minMedium saucepan, Wooden spoonTomato purée · 1 tbsp
43
Add the chopped tomatoes.
15sMedium saucepanTinned chopped tomatoes · 800 g
44
Add the sugar.
5sMedium saucepanCaster sugar · 1 tsp
45
Add the rest of the marjoram.
5sMedium saucepanDried marjoram · 1 tsp
46
Add the rest of the paprika.
5sMedium saucepanSmoked paprika · 0.5 tsp
47
Add the stock.
5sMedium saucepanBeef stock · 150 ml
48
Simmer for 5 minutes.
Result · Cabbage roll sauce · used in step 51
5 minMedium saucepan
49
Turn the oven to 160 °C (140 °C fan).
160°C15 minOven
50
Lay the rolls seam side down on the shredded cabbage, snugly in one or two layers.
1 minCasserole12 cabbage rolls · step 36
51
Pour the sauce over.
20sCasseroleCabbage roll sauce · step 48
52
Cover with the lid.
5sCasserole, Pot lid
53
Using oven gloves, put the casserole in the oven.
10sCasserole, Oven, Oven glove
54
Bake for 1½ hours, until the rice is tender and the centre of a roll reads 75 °C on a thermometer.
160°C1 hr 30 minCasserole, Thermometer
55
Using oven gloves, take the casserole out.
10sCasserole, Oven, Oven glove
56
Leave to rest for 10 minutes.
10 minCasserole
57
Lay the parsley on the board.
5sChopping boardFlat-leaf parsley · 20 g
58
Chop the leaves finely.
40sChopping board, Chefs knifeFlat-leaf parsley · step 57
59
Put them in the small bowl.
5sParsley bowl (small bowl)Finely chopped parsley · step 58
60
Scatter the parsley over and serve from the casserole.
Result · Stuffed Cabbage Rolls
10sCasseroleFinely chopped parsley · step 59
Printed 6 October 2026