Stuffed Cabbage Rolls

Why Make This Recipe

Stuffed cabbage rolls are a comforting and nourishing dish that combines tender cabbage leaves with a flavorful rice and herb filling. They offer a delicious way to enjoy vegetables and can be a hearty main course. This recipe is perfect for family dinners and can also be made in large batches for gatherings. Plus, they’re a fun way to get kids involved in cooking as they can help roll the cabbage leaves!

How to Make Stuffed Cabbage Rolls

Ingredients

• 1 medium green cabbage
• Water
• 1 cup long grain rice
• 1/2 cup shredded yellow onion
• 1 tomato, chopped or diced
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• Salt and pepper to taste
• 1 tsp ground cumin, plus more for later
• 1/2 tsp cayenne pepper, more to taste
• 1/2 tsp ground allspice
• 1/4 cup extra virgin olive oil
• 1 (15-ounce) can tomato sauce, divided
• 1 medium yellow onion, sliced
• 1 to 2 Roma tomatoes, sliced

Directions

1. Remove and discard the first couple of leaves of cabbage, wash in cold water. Cut approximately 1/4 inch off the bottom of the head and place the whole head of cabbage in boiling water for about 2 minutes. Peel off softened leaves. Repeat until enough leaves are gathered.
2. Once cooled, cut each leaf into halves or thirds, removing any thick veins.
3. In a large mixing bowl, combine rice, shredded onions, chopped tomato, herbs, salt, pepper, spices, olive oil, 1/2 can of tomato sauce, and 1/4 cup water; mix well.
4. Lightly oil a Dutch oven or heavy pot and line the bottom with sliced onions and tomatoes.
5. Take a cabbage leaf, add 1 tsp of rice mixture at the end, and roll to enclose stuffing. Repeat with remaining leaves.
6. Layer the rolls seam side down in the pot, top with remaining tomato sauce and about 1.5 to 1.75 cups water (the liquid should barely reach the top layer).
7. Top with a small plate, cook on high heat for 5-7 minutes until liquid reduces by half.
8. Reduce heat to low, cover with a lid, and cook for 30 minutes. After 30 minutes, remove the plate, cover, and cook for another 15 minutes or until the liquid is absorbed and the rice is cooked.
9. For best results, let the rolls sit undisturbed before serving.

How to Serve Stuffed Cabbage Rolls

Serve stuffed cabbage rolls warm, garnished with extra chopped parsley or dill if desired. They pair well with a side of crusty bread or a light salad for a complete meal. Leftovers can also be enjoyed the next day!

How to Store Stuffed Cabbage Rolls

To store stuffed cabbage rolls, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for 3 to 4 days. For longer storage, you can freeze them in a freezer-safe container for up to 3 months. Just thaw before reheating.

Tips to Make Stuffed Cabbage Rolls

• Make sure to choose a cabbage head with large, flexible leaves for easier rolling.
• You can adjust the spices to your taste; add more cayenne for extra heat or more herbs for a fresh flavor.
• If you have leftover filling, you can layer it in the pot with the cabbage rolls for added flavor.

Variation

For a meat option, you can add ground beef or turkey to the rice mixture. Simply replace half of the rice with cooked ground meat for a heartier filling.

FAQs

Can I use frozen cabbage?
Yes, you can use frozen cabbage. Just thaw it and use the leaves as you would fresh cabbage leaves.

How long do the rolls need to cook?
The rolls should cook for about 45 minutes in total—30 minutes on low followed by an additional 15 minutes after removing the plate.

Can I make these rolls ahead of time?
Absolutely! You can prepare the rolls in advance and store them in the refrigerator. Just heat them before serving.

Stuffed Cabbage Rolls

Stuffed cabbage rolls are a comforting dish featuring tender cabbage leaves filled with a flavorful rice and herb mixture. Perfect for family dinners and gatherings.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Comfort food, Eastern European

Calories: 220

Ingredients Method Notes

Ingredients

  

Cabbage Preparation

• 1 medium green cabbage Choose a cabbage with large, flexible leaves.

Stuffing Ingredients

• 1 cup long grain rice Use uncooked rice.
• 1/2 cup shredded yellow onion
• 1 tomato chopped or diced
• 1/2 cup chopped fresh parsley For garnish.
• 1/2 cup chopped fresh dill For garnish.
• Salt and pepper to taste Adjust to preference.
• 1 tsp ground cumin Plus more for later seasoning.
• 1/2 tsp cayenne pepper More to taste.
• 1/2 tsp ground allspice
• 1/4 cup extra virgin olive oil
• 1 can (15 ounces) tomato sauce Divided.

Additional Ingredients

• 1 medium yellow onion Sliced, for layering.
• 1-2 Roma tomatoes sliced For layering.

Method

 

Cabbage Preparation

1. Remove and discard the first couple of leaves of the cabbage, then wash in cold water.
2. Cut approximately 1/4 inch off the bottom of the head and place the whole head in boiling water for about 2 minutes.
3. Peel off softened leaves and repeat until enough leaves are gathered.
4. Once cooled, cut each leaf into halves or thirds, removing any thick veins.

Stuffing Preparation

1. In a large mixing bowl, combine rice, shredded onions, chopped tomato, herbs, salt, pepper, spices, olive oil, 1/2 can of tomato sauce, and 1/4 cup of water; mix well.

Roll Assembly

1. Lightly oil a Dutch oven or heavy pot and line the bottom with sliced onions and tomatoes.
2. Take a cabbage leaf, add 1 tsp of rice mixture at the end, and roll to enclose the stuffing. Repeat with remaining leaves.

Cooking

1. Layer the rolls seam side down in the pot, top with the remaining tomato sauce and about 1.5 to 1.75 cups of water (the liquid should barely reach the top layer).
2. Top with a small plate, cook on high heat for 5-7 minutes until the liquid reduces by half.
3. Reduce heat to low, cover with a lid, and cook for 30 minutes. After 30 minutes, remove the plate, cover, and cook for another 15 minutes or until the liquid is absorbed and the rice is cooked.
4. For best results, let the rolls sit undisturbed before serving.

Notes

Serve warm, garnished with extra chopped parsley or dill. Pair with crusty bread or a light salad. Leftovers can be enjoyed the next day. Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.