Mediterranean cabbage rolls are tender Savoy leaves wrapped around a seasoned ground beef and rice filling, then baked in rich tomato sauce until tender. This freezer-friendly dish is equally good as a weeknight dinner or meal-prep staple.
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Carefully peel the leaves off the cabbage head. Boil the leaves in a large pot of water for a few minutes until softened and pliable. Remove with tongs and set aside to cool.
In a large mixing bowl, combine the ground beef, salt, pepper, chopped onion, fresh parsley, and eggs.
Mix the filling thoroughly with your hands until well combined. If using, mix in the uncooked rice.
Lay a softened cabbage leaf flat. Place a spoonful of the meat filling at the base of the leaf and roll it up tightly, tucking in the sides.
Pour a thin layer of tomato sauce on the bottom of an oven-safe baking dish.
Arrange the cabbage rolls seam-side down in the baking dish in a single layer.
Pour the remaining tomato sauce over the top of the rolls, ensuring they are well-covered.
Bake in a preheated oven until the meat is cooked through and the sauce is bubbly (e.g., 375°F for 45-50 minutes).
Serve hot, optionally garnished with a drizzle of plain yogurt and a sprinkle of fresh parsley.
Store covered in an airtight container in the refrigerator up to 4 days, or freeze up to 3 months; thaw overnight before reheating covered at 350°F for 20–25 minutes.
Yes. Assemble rolls, cover with tomato sauce, refrigerate up to 2 days before baking, or freeze up to 3 months. Bake from cold, adding 10–15 minutes to baking time.
Bring a large pot of salted water to a boil and carefully peel off whole leaves from the head. Simmer leaves 3–5 minutes until pliable, then lay flat on a towel to cool before filling.
Ground lamb, ground turkey, or a 50/50 blend of ground beef and pork work well. Adjust cooking time slightly if using leaner meat.
Bake covered for 45–50 minutes at 350°F until the sauce is bubbling at the edges and the cabbage is very tender when pierced with a fork.
Yes, but add 1/4 cup breadcrumbs mixed with a splash of milk to keep the filling moist and prevent it from becoming too dense.
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