Stuffed Cabbage Rolls Recipe – Tender cabbage leaves stuffed with rice and ground pork doused in a tangy, spicy tomato-based sauce seasoned with herbs and spices make a hearty, comforting meal. Serve them for a fun weeknight meal or impress your guests at a special gathering.
Cabbage rolls are a filling, creative meal to serve when you have guests coming over. I swear, cabbage never looked so pretty! 🤩
Plus, you’ll love how deeply flavored the stuffing is – it’s a meal all on its own! Wrap it in soft cabbage leaves, and the combination of textures and flavors is absolutely divine.
Content…What Are They? |
What Are Stuffed Cabbage Rolls?
This dish is said to have originated in Turkey and then spread to Europe, Iran, West Asia, and Northern China. Each country (and everyone’s Oma) has its own recipe with a variety of fillings. They’re either baked, simmered, or steamed with an accompaniment of a sauce.
In the U.S., cabbage rolls are prominent in Cajun and Creole cooking in the South. The rolls are usually filled with ground meat, rice, and chopped vegetables and stuffed into parboiled cabbage leaves with a tomato-based sauce.
Recipe Ingredients
- Cabbage – One head of cabbage is all you need to wrap up the beautiful stuffing for a stunning presentation. Most recipes use green cabbage because it’s prettier. You could also use savoy cabbage for this recipe.
- Stuffing – An egg binds the ground pork, cooked rice, and diced onion. Then it’s perfectly seasoned with smoked paprika, thyme, chicken bouillon, salt and white pepper, and parsley.
- Sauce – The rolls simmer in a sauce made with canned tomato sauce, chicken broth, onion, garlic, green pepper, thyme, Creole seasoning, white pepper, cayenne, and smoked paprika.
How to Make Stuffed Cabbage Rolls
Cabbage Rolls
- Parboil Cabbage – Fill a large pot with water. Carefully remove the cabbage core and discard any discolored or torn leaves. Add the raw cabbage to the pot and boil it for 4-5 minutes or until the leaves are pliable and tender. Cooking time depends on the size of your cabbage. (Photo 1)
- Cool – Remove it from the stove, pour out the boiling water, and add ice water to the pan to stop the cooking process. Let it cool, and then once cooled, remove 10-12 cabbage leaves. Set aside. (Photo 2)
- Stuffing – In a large bowl, combine the ground pork, cooked rice, diced onion, garlic, paprika, egg, salt, white pepper, parsley, and chicken or beef bouillon. Mix well. (Photos 3-4)
- Stuff – Place about ¼ -⅓ cup of the meat mixture in the center of each cabbage leaf and tightly roll the leaf around the filling, tucking in the ends. Secure with toothpicks. Repeat the process until all the meat mixture is used up. Set the rolls aside. (Photos 5-6)
The Sauce
- Heat the oil in a large saucepan over medium.
- Saute – Add the chopped onion, thyme, and garlic, stirring for about a minute. (Photo 7)
- Season – Next, add the tomato sauce, Creole seasoning, white pepper, cayenne pepper, and paprika. Stir the pot frequently to prevent the sauce from sticking to the bottom. (Photo 8)
- Simmer – Add the salt and bouillon (if desired) with about 2 cups of stock. Bring to a boil, turn down the heat, and let it simmer for about 15 minutes or more to blend all the flavors, stirring occasionally. Give it a taste and adjust the seasonings as needed. (Photo 9)
- Stovetop Method – When the sauce is ready, add the stuffed cabbage seam-side down in a single layer. Spoon enough sauce over the stuffed cabbage to cover. Cover with a lid and simmer on medium-low heat, undisturbed, until tender, for 35-40 minutes. (Photo 10)
- Oven Method – Place the cabbage rolls, seam-side down, on top of the tomato sauce (I used a 12-inch pan) or a 9×13 casserole dish and bake at 350℉ (175℃) until the filling is cooked through and the cabbage is tender (about 45 minutes).
- Serve hot with rice.
Recipe Variations
- Swap out the meat. You can replace ground pork with beef, ground turkey, or a mixture of all three.
- For a low-carb option, you may replace rice with cauliflower rice. It’ll still taste good! 😋
- Hungarian stuffed cabbage rolls. The recipe is almost the same, just trade out the Creole seasoning and thyme with more paprika and add some sauerkraut to the mix.
- German stuffed cabbage rolls. Again, the recipe is similar. Replace the thyme with marjoram, and add a little Dijon mustard and a couple of eggs to the stuffing. Use ground beef instead of pork (or not), and add diced carrots and a bay leaf to the sauce instead of Creole seasoning.
- Instant pot stuffed cabbage rolls. Stuff the cabbage rolls and make the sauce, then put them both in your pressure cooker. Seal the lid and cook on high pressure for about 20 minutes.
Release the pressure, carefully remove the lid when the pressure allows it, and remove the cabbage rolls. Thicken the sauce if necessary, and enjoy. - Vegetarian stuffed cabbage rolls. The super easy fix includes replacing the ground meat with diced mushrooms and the broth with vegetable broth.
Tips and Tricks
- As you remove the cabbage leaves, cut away the thick center stem with a paring knife without cutting all the way through the leaf. It makes them a lot easier to fold.
- Not sure what to do with the rest of the cabbage? Chop it up, saute it with salt and pepper, then serve it as a side or toss it in the sauce.
- Don’t forget to take out the toothpicks that are holding the rolls together before serving them to your guests. 😬
- To test if the cabbage is tender, poke it with a fork. If it pierces easily, you’re good to go!
Make-Ahead and Storage
You can make this delicious recipe a day ahead of time and store it in the fridge. Pop the cabbage rolls and sauce in a baking dish or large skillet to finish cooking when ready to serve.
You can also store them in a freezer-safe container and freeze them for 2-3 months.
What Goes With Stuffed Cabbage Rolls
Stuffed cabbage rolls go great with steamy rice or garlic mashed potatoes if you aren’t afraid of carbs. They also go well with crusty homemade bread and easy side salads too!
More Recipes for Cabbage Lovers
- Ground Beef and Cabbage
- Chicken Cabbage Soup
- Southern Fried Cabbage
- Cabbage Roll Casserole
- Corned Beef and Cabbage
This blog post was originally published in March 2018 and has been updated with additional tips and gorgeous photos
Stuffed Cabbage Rolls
Tender cabbage leaves stuffed with rice and ground pork doused in a tangy, spicy tomato-based sauce seasoned with herbs and spices make a hearty, comforting meal. Serve them for a fun weeknight meal or impress your guests at a special gathering.
Prep: 10 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 15 minutes
Fusion
Servings 6
Ingredients
Stuffed Cabbage Rolls
- 10-12 cabbage leaves
- ½ pound (225g) ground pork (or ground beef)
- 1 tablespoon (10g) minced garlic
- 1 teaspoon (2g) smoked paprika
- 2 teaspoons (1-2g) thyme
- ⅓ cup (50g) diced onions
- 1 large egg
- 1 teaspoon (5g) salt (adjust to taste)
- ½ teaspoon (1-2g) chicken bouillon
- 1½ teaspoon (2-3g) white pepper
- 2 tablespoons (8g) parsley
- ⅓ cup (65-70g) cooked rice
Tomato Sauce
- 1-2 tablespoons (15-30ml) olive oil (or other cooking oil)
- ½ cup (75g) diced onion
- 1 teaspoon (1g) thyme
- 2 teaspoons (10g) minced garlic
- ½-1 15-ounce can tomato sauce
- 1 teaspoon (1g) Creole seasoning
- 1 teaspoon (2g) white pepper
- ½ teaspoon (1g) cayenne pepper (optional)
- 1 teaspoon (2g) smoked paprika
- ¼ cup (45g) chopped green pepper
- 1-2 teaspoons (3-5g) bouillon (beef or chicken, optional)
- 1-2 cups (240-480ml) chicken broth
Instructions
Cabbage Rolls
- Fill a large pot with water and bring it to a boil. Carefully remove the cabbage core and discard discolored or torn leaves.
- Add the head of cabbage to the water and boil for 4-5 minutes or until the leaves are pliable and tender. Remove from stove, pour the hot water out, and add ice water. Let it cool.
- Once cooled, remove 10-12 cabbage leaves. If desired, use a paring knife to cut away the thick center stem from each leaf without cutting all the way through. It makes it easier when folding. Set aside.
- Combine ground meat in a large bowl with garlic, paprika, onions, egg, salt, white pepper, parsley, bouillon, and rice. Mix well.
- Place about ¼-⅓ cup of meat mixture in the center of each cabbage leaf and tightly roll it, tucking in the ends. Secure with toothpicks. Repeat the process until the meat mixture has been used up. Set aside.
Tomato Sauce
- Heat 1-2 tablespoons of oil over medium heat in a large saucepan.
- Add chopped onion, thyme, and garlic, and stir for about a minute.
- Next, add the tomato sauce, Creole seasoning, white pepper, cayenne, and paprika. Stir often to prevent the sauce from sticking to the bottom of the pan.
- Add salt and bouillon to taste with about 2 cups of stock. Bring to a boil and simmer for about 15 minutes to blend all the flavors. Stir occasionally and adjust seasonings.
Stovetop Method
- When the sauce is ready, place the stuffed cabbage seam-side down in a single layer in the sauce. Spoon some sauce over the stuffed cabbage rolls so they're covered. Cover and simmer over medium-low, undisturbed, until tender (35-40 minutes).
Oven Method
- Pour some sauce into a casserole dish and place the cabbage rolls, seam-side down, on top. (I used a 12-inch pan, but a 9″×13″ baking dish also works). Pour the rest of the sauce over the cabbage rolls, and bake at 350℉ (175℃) until the filling cooks through and the cabbage leaves are tender (about 45 minutes).
- Serve hot with rice.
Tips & Notes:
- As you remove the cabbage leaves, cut away the thick center stem with a paring knife without cutting all the way through the leaf. It makes them a lot easier to fold
- Not sure what to do with the rest of the cabbage? Chop it up, saute it with salt and pepper, then serve it as a side or toss it in the sauce
- Don’t forget to take out the toothpicks that are holding the rolls together before serving them
- To test if the cabbage is tender, poke it with a fork. If it pierces easily, you’re good to go!
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Nutrition Information:
Serving: 2rolls| Calories: 205kcal (10%)| Carbohydrates: 15g (5%)| Protein: 11g (22%)| Fat: 12g (18%)| Saturated Fat: 4g (25%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 6g| Trans Fat: 0.003g| Cholesterol: 59mg (20%)| Sodium: 715mg (31%)| Potassium: 415mg (12%)| Fiber: 4g (17%)| Sugar: 3g (3%)| Vitamin A: 2341IU (47%)| Vitamin C: 36mg (44%)| Calcium: 71mg (7%)| Iron: 2mg (11%)
David Harris says
I cant fund a temp to bake it at. Please help
ImmaculateBites says
Bake at 350 Degrees F.
Madeleine says
I made this tonight as part of our annual New Year’s Food Tradition (was looking for a new way to incorporate cabbage to serve alongside the collard greens because some people like them and others don’t!) and I have to say that this recipe is to die for! Thank you so much for sharing!
imma africanbites says
Awww. Thank you for the kind words, Madeleine. Glad you love it.
Joey says
I thought tasted so good and husband and 5 year old liked. I left out the cayenne. I was intimidated to mate at first but was pretty easy. I didn’t have toothpicks and not a problem.
Bianca says
Made a vegan version of this and it was delicious!!!
imma africanbites says
Glad you like it, Bianca. 🙂
Adele says
How do i make a vegan dish of this recipe.
Pipi says
Just fill the cabbage leaves with vegetables instead of meat. Cook@ 350° till tender
Good luck
Marlene says
Make this quite often to feed a crowd. I use tomato paste & V-8 juice and a tsp of sugar, then add spices and fresh garlic & minced onion, for the sauce. Can also go vegan and I use 2 boxes of Knorrs Farfel in place of meat. Add veggies like grated carrots, celery & parsnips, and rice. Delish!
imma africanbites says
Thank you for sharing, Marlene.
Terie Rae says
Hi, love the sounds of this recipe but couldn’t find the oven temperature. Can’t wait to try this though.
ImmaculateBites says
It’s 350 degrees F.
Renee says
I made these for my special aunt’s birthday…. so delicious. I only had sweet paprika so I used some of that with Aleppo pepper and cut out cayenne since she can’t deal with too spicy. I didn’t have creole spice so I just looked up creole spice and added those individually. Seemed to work. But I want to follow recipe explicitly next time too :). Cannot wait to try more recipes.
imma africanbites says
Thanks for letting me know, Renee. Can’t wait for you to try some of my recipes, too. 🙂
Johanna says
Hi Imma, I’m planning on making this soon. Just making sure, it only calls for 1/2 pound of meat, correct? Also, what chicken and/or beef bouillon brand do you use? I have both Maggi and Better than Bouillon on hand.
Thanks!
Knicky says
Thanks for a great recipe! I made a mistake and added the green pepper to the filling… It was still yum. I used a mix of pork and beef mince. This was the first time I cooked cabbage rolls and I have to say that they were divine. My husband hates cabbage but enjoyed these. I didn’t have access to creole seasoning so added a little hit of peri peri. These were amazing! Thanks for sharing.
imma africanbites says
The peri peri replacement is brilliant! Glad you and your husband love it, Knicky! Thank you for stopping by. =)
Nsa says
Please can you suggest an alternative to Creole seasoning. Spice easily obtainable in Nigeria. I would like to give this a try. Thank you.
imma africanbites says
Hi, Nsa, you can leave out the creole seasoning or sub it with an Old Bay seasoning. Please let me know how it turns out for you.
wess says
came out very good. i used ground Turkey. the meat did come out a bit soft. but was cocked. i must have done something wrong. i heard turkey wont always firm up. is there a way to make meat firmer
imma africanbites says
Sorry to hear that the meat came out a bit soft. I haven’t tried it with ground turkey, but I’ve read somewhere that turkey is fattier compared to lean ground pork.
JR says
Seriously, you are my favourite chef . I’ve made over 20 of your recipes and every single one has me feeling like a gourmet chef . My boyfriend thinks I’m an amazing cook because of you ahahahaha . Thanks 🙂 keep them coming . I love every single one !
JR says
P.s. if you can please make a mustard chicken recipe that would be amazing ! Thanks !
ImmaculateBites says
I’ll do my very best!
ImmaculateBites says
20? Oh Yes! Am doing a happy dance JR. So happy you would take time out to let me know. THANK YOU SO MUCH!
Gail says
Hi Imma,
I’m totally bummed that your pin button isn’t working, and I couldn’t find this recipe on your Pinterest site. Any way you can fix that as I’d love to save it.
ImmaculateBites says
Hi Gail, Sorry to hear that! It’s working on my end. I have pinned it to my Pinterest board if that helps.
cletus fotibu says
Imma I actually stuck to your recipe and measurements this time and this dish came out delish. Surprise it tastes even better the day after.
Love it. Thanks
Linda says
In the ingredients list you say 2 teaspoons sauce. What kind of sauce? These look fabulous. I adore the aroma while they cook.
Wishes for tasty dishes,
Linda
ImmaculateBites says
Hi Linda. Recipe has been updated . Please check recipe, it’s a typo. Thanks for bringing this to my attention. Happy Cooking !!!
Ian says
Yes, stuffed cabbage rolls are lovely , origi9nated in Eastern Europe.
However, for a one-man chef/consumer they are too much work.
I’d rather stick to your African and Caribean dishes.
Diana says
This recipe looks delicious!
I think i will try it.
Is it possible to make and freeze the rolls?
ImmaculateBites says
Thanks Diana! Yes you sure can. Make the rolls ahead of time and use the day of .
Diana says
I tried this for dinner that same day, for dinner, and it was yummy!
Thank you.
x