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
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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%)
anca says
This is sarmale ! Traditional food in Romania! Delicious !
E McClure says
I made this recipe for the first time a few years ago and it has become a family favorite! So flavorful and healthy too. Make extra for leftovers, it’s almost better the next day. Thank you for a great recipe!
Imma says
Yayy, Thank you so much for being active for so long. Brows the blog and have more recipes on your go-to list 🙂
Mischa (down in TX) says
This was an GREAT dish!!! I doubled it to freeze some for a later meal! The sauce was the best I’ve had in a while and one that i would use on other dishes. Thank you for the recipe!! Best stuffed cabbage recipe I’ve ever had!
imma africanbites says
Awesome! I’m glad you like it, Mischa. Thank you for taking the time to let us know.
Mischa (down in TX) says
This was an GREAT dish!!! I doubled it to freeze some for a later meal! The sauce was the best I’ve had in a while and one that i would use on other dishes. Thank you for the recipe!!
Jasmina Boberic says
I am coming from a country where is this traditional dish, it’s called SARMA.
Traditionally would be used sauerkraut and neat would be pan fried with onion and spices like for bolognese before rolled up. Then placed in dip tray and covered with pancetta topped up with water an slow cooked in the oven for 3 or 4 hours on low 180temp.
We dont add tomato sauce but water gets thickened while cooking and gets sourness and smell from sauerkraut, and thickened with bit flour and smoked paprika fried in olive oil, and pored over just before finished cooking
Immaculate Bites says
Thank you for sharing, Jasmina!
Dawn Thompson says
I made this recipe for my parents last Sunday and we all loved it!
I doubled the sauce and meat mixture amounts and ended up with 10 stuffed rolls.
I added a can of fire roasted tomatoes and parsley flakes to the sauce.
For the meat mixture, I purchased a package of meatloaf mix – beef/pork/veal.
Best stuffed cabbage recipe that I have ever tried!!
ImmaculateBites says
Glad to hear it was a hit. Thanks for taking time out to share this with us.
Chanty P says
Delicious! I grew up eating cabbage rolls but have never made them myself. I decided to try making them using your recipe and they turned out so good! I didn’t have all the ingredients listed, so I left the ones I didn’t have out, but the cabbage rolls still turned out great! Thank you, Imma!
ImmaculateBites says
I absolutely love Cabbage rolls! I am so glad you were able to make it work with the ingredients you had and it was still a hit! Thanks for stopping by, Chanty!
Jay says
Do I cook the meat and rice before I stuffed the cabbage or no
imma africanbites says
Hi, Jay. You use cooked rice and raw ground pork or beef. Mix it up along with other spices and seasonings and stuff it in the cabbage rolls. Next, cook the tomato sauce as per direction then when the sauce is ready you simmer the cabbage rolls in it or bake them, whichever you prefer. Hope this clarifies everything. Enjoy!
Kelly says
This is delicious, as someone coming from a Polish family I am still always looking for ways to spice things up and the blend of spices in this dish are delicious. I never liked Golabki with a more plain tomato sauce as a kid. Anyone not willing to try a different variation is just missing out for sure! My husband was obsessed with these!
Dee says
Polish Golabki prepared the same way with ground beef or pork and rice, egg and onion rolled inside a cabbage leaf with tomato sauce or soup or crushed tomatoes are the original and do not need to be doctored up with various spices. or other ingredients to change them. We do not want ours to taste like caribbean or Louisiana style.
ImmaculateBites says
Thanks for sharing
Stanley says
Well, I personally like a little spice and enjoy the change. Fusing cultures produce the best foods. Sometimes polish food is as bland as commenters like Dee.
Laura says
I love this recipe just the way you have it :-p yum
Lucy says
Hi,
im just wondering when you cook them do you leave the toothpicks in or do you remove just before you put them in the sauce?
🙂 thank you.
imma africanbites says
Hi, Lucy. You leave the toothpicks on and remove it after cooking them.
Woo says
Am trying this tonight. Love to try new recipes.
Tracy says
What size can of tomatoe sauce? Regular or large 28oz?
ImmaculateBites says
15 ounce canned tomatoe sauce