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–+ servings

Cabbage Rolls

Classic cabbage rolls filled with seasoned beef and rice, gently simmered in a light tomato sauce until tender and flavorful. A comforting, traditional dish that’s worth the time.
Shared notes will appear here.
Everyday Cooking
Turkish
Kitchen Pace : 🕒🕒🕒
Servings: 4
Recipe by NAVA Kitchen
Stuffed cabbage rolls filled with beef and rice, served on a white plate over tomato sauce.
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Ingredients:

  • 1 green cabbage, medium, about 2–2½ lbs.
Filling
  • 1 lb. ground beef
  • ½ cup rice
  • 1 onion, small, finely diced
  • 2 garlic cloves, minced
  • 3 tbsp tomato sauce
  • 2 tbsp avocado oil
  • 1 tsp salt
  • ½ tsp black pepper
For cooking
  • 2 cups water
  • 4 tbsp tomato sauce
  • 2 tbsp avocado oil
  • ½ tsp salt

Method:

Start Cooking
Soften the cabbage
  • Bring a large pot of salted water to a boil.
  • Add the whole cabbage and cook for 4–5 minutes, turning once, until the outer leaves soften.
  • Remove and let cool slightly. Gently peel off the leaves one by one.
  • Trim the thick stem at the base of each leaf so it rolls easily.
  • If leaves are large, cut them in half.
Make the filling
  • In a bowl, combine ground beef, rice, onion, garlic, tomato sauce, avocado oil, salt, and black pepper.
  • Mix until evenly combined.
  • The filling should be soft but not wet. It should hold together when pressed.
Roll the cabbage
  • Place about 1–2 tablespoons filling near the base of each leaf.
  • Fold the sides inward over the filling, then roll tightly from the base upward into a compact bundle.
Cook
  • Line the bottom of the pot with a few extra cabbage leaves.
  • Arrange the rolls seam-side down in a tight layer. Continue layering as needed.
  • In a bowl, mix water, tomato sauce, avocado oil, and salt.
  • Pour over the rolls. The liquid should come about halfway up the rolls, not fully cover them.
  • Place a small plate on top of the rolls to keep them from opening.
  • Cover and cook on low heat for 40–45 minutes, until the rice is tender and the rolls are cooked through.
  • Let rest for 10 minutes before serving. Serve warm. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Do not overcook the cabbage when boiling, just enough to soften the leaves or they will tear.
  • Trim the thick stem well so rolling is easy and even.
  • Keep the rolls tight and seam-side down to prevent opening.
  • Cook on low heat only, high heat can burn the bottom before the rice cooks.
  • Letting it rest after cooking helps the rolls set and hold their shape.
 
Make it yours
  • Add 1 tbsp tomato paste to the filling for deeper flavor.
  • Add 1–2 tbsp lemon juice to the cooking liquid for brightness.
  • Mix in chopped parsley or dill to the filling for freshness.
  • Use ground lamb or a beef and lamb mix for a richer taste.
  • Add a pinch of red pepper flakes for a subtle heat.
 
At the table
  • Serve warm with yogurt on the side and fresh bread. 

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Nutrition:

Calories: 578 kcal | Carbohydrates: 36 g | Protein: 26 g | Fat: 37 g | Saturated Fat: 11 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 20 g | Trans Fat: 1 g | Cholesterol: 83 mg | Sodium: 380 mg | Potassium: 873 mg | Fiber: 7 g | Sugar: 9 g | Vitamin A: 341 IU | Vitamin C: 87 mg | Calcium: 138 mg | Iron: 4 mg
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