Cabbage Rolls (Stuffed Cabbage)

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Cabbage Rolls (Stuffed Cabbage)

Cabbage rolls are a comforting, hearty dish made by wrapping a savory filling (usually meat, rice, and spices) in tender cabbage leaves, then gently simmering them in a flavorful sauce. They’re popular in many cuisines around the world.

Recipe Overview

  • Cuisine: European / Middle Eastern–inspired

  • Difficulty: Medium

  • Prep Time: 30 minutes

  • Cook Time: 60–75 minutes

  • Total Time: ~1 hour 45 minutes

 Ingredients

For the Cabbage Rolls

  • 1 large head green cabbage

  • 500 g (1 lb) ground meat (beef, chicken, turkey, or lamb)

  • ½ cup uncooked rice (washed)

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tbsp tomato paste

  • 2 tbsp vegetable oil or olive oil

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

  • 1 tsp paprika

  • ½ tsp cumin (optional)

  • Fresh parsley or dill (optional, chopped)

For the Sauce

  • 2 cups tomato sauce or crushed tomatoes

  • 1 cup water or broth

  • 1 tbsp tomato paste

  • Salt and pepper to taste

  • Optional: a squeeze of lemon juice

 Instructions

  1. Prepare the Cabbage

    • Bring a large pot of water to a boil.

    • Carefully remove the core of the cabbage.

    • Boil the whole cabbage for 5–8 minutes, gently peeling off softened leaves.

    • Set leaves aside to cool.

  2. Make the Filling

    • In a bowl, combine ground meat, rice, onion, garlic, tomato paste, oil, salt, pepper, paprika, cumin, and herbs.

    • Mix until well combined (do not overmix).

  3. Roll the Cabbage

    • Place a small portion of filling on each cabbage leaf.

    • Fold in the sides and roll tightly like a burrito.

  4. Prepare the Sauce

    • Mix tomato sauce, water/broth, tomato paste, salt, and pepper.

  5. Cook

    • Line the bottom of a pot with a few unused cabbage leaves.

    • Arrange cabbage rolls seam-side down.

    • Pour sauce over the rolls.

    • Cover and simmer on low heat for 60–75 minutes.

  6. Serve

    • Let rest 10 minutes before serving.

    • Serve warm with yogurt or a fresh salad.

 Servings

  • Serves: 4–6 people

  • Portion: 2–3 cabbage rolls per serving

 Notes

  • You can freeze uncooked or cooked cabbage rolls.

  • Rolls taste even better the next day as flavors deepen.

  • Sauce should almost cover the rolls while cooking.

Tips for Best Results

  • Freeze the cabbage overnight instead of boiling for easier leaf separation.

  • Trim thick cabbage veins for easier rolling.

  • Don’t overfill—rice expands while cooking.

  • Keep heat low to avoid burning the bottom.

Nutritional Information (Approx. per serving)

  • Calories: 320–380 kcal

  • Protein: 22–26 g

  • Carbohydrates: 28–32 g

  • Fat: 14–18 g

  • Fiber: 4–6 g

(Values vary depending on meat and oil used)

Health Benefits

  • Cabbage: Rich in fiber, vitamin C, and antioxidants

  • Protein: Supports muscle growth and energy

  • Rice: Provides sustained energy

  • Tomatoes: High in lycopene, good for heart health

Q & A

Q: Can I make cabbage rolls vegetarian?
A: Yes! Replace meat with lentils, mushrooms, chickpeas, or extra rice and vegetables.

Q: Can I bake them instead of cooking on the stove?
A: Yes. Bake covered at 180°C (350°F) for about 90 minutes.

Q: Why are my cabbage rolls tough?
A: Cabbage may not have been softened enough, or heat was too high.

Q: Can I use savoy or napa cabbage?
A: Absolutely—both are softer and easier to roll.

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