I love me a good stuffed cabbage roll y’all. And this recipe has on point spice and flavor. I season the ground beef mixture with onions, peppers, celery, tomatoes, rice and spices before I add to tender cabbage leaves and roll them out. Then I add a delish tomato sauce on top that adds even more flavor. Plus these stuffed cabbage rolls are super easy to make. Get at it.
This post may contain affiliate links. Read our disclosure policy.
How To Make Stuffed Cabbage Rolls
Step 1: Add lots of water to a large pot over high heat. Once water begins to boil, add cabbage and cook for 5 minutes. Finally remove large leaves and reserve.
Step 2: Mix together ground chuck, onion, bell pepper, celery, rice, half of the tomatoes and tomato sauce, and salt, pepper and cayenne to taste.
Step 3: Now take your large cabbage leaves and place rounded tablespoons of the beef and rice mixture into each leaf.
Step 4: Each time, roll up the leaf, tucking the edges under as you roll.
Step 5: Add the rolls to a large, heavy pot.
Step 6: Pour the remaining tomatoes and tomato sauce over rolls. Sprinkle with additional salt (and cayenne pepper if desired).
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Step 7: Cover pot tightly and steam for about 1- 1 1/2 hours over medium low heat.
Stuffed Cabbage Rolls Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 1 large cabbage
- 2 lbs lean ground chuck
- 1 large onion chopped
- 1 bell pepper chopped
- 4 celery stalks chopped
- 1/2 cup rice parboiled for 5-7 minutes
- 2 (10 ounce) cans tomatoes with chiles
- 3 (8 ounce) cans tomato sauce
- salt to taste
- black pepper to taste
- cayenne to taste
Instructions
- Add lots of water to a large pot over high heat. Once water begins to boil, add cabbage and cook for 5 minutes. Finally remove large leaves and reserve.
- Mix together ground chuck, onion, bell pepper, celery, rice, half of the tomatoes and tomato sauce, and salt, pepper and cayenne to taste.
- Now take your large cabbage leaves and place rounded tablespoons of the beef and rice mixture into each leaf. Each time, roll up the leaf, tucking the edges under as you roll.
- Add the rolls to a large, heavy pot and pour the remaining tomatoes and tomato sauce over rolls. Sprinkle with additional salt (and cayenne pepper if desired).
- Cover pot tightly and steam for about 1- 1 1/2 hours over medium low heat.
Notes
Nutrition
Recipe Tips
- Don’t Overstuff: If you go over the amount in the recipe, it will make it harder to roll and they might unravel.
- Use Good Cabbage: Green cabbage works well. The leaves are large and flexible so they will be easier to roll.
- Precook the Rice: I like to cook it at least 5 minutes. This gives a little extra insurance to make sure that they come out tender for sure.
Recipe Help
Yep you can assemble and pop in the fridge the day before. Freezing them assembled also works for a quick meal.
pinterest 
facebook 
twitter 
email
Hi Jocelyn,
Love your recipes!! I have a question: could your stuffed cabbage be made using Zataran’s Dirty Rice Mix and ground beef? If so, what spices would you recommend for the tomato sauce?
Thank you! I haven’t actually tried this but from what I remember, Zatarain’s has a higher sodium amount so I would tame the spices and salt for sure. Let me know how it turns out for you.
Is the rice really raw (uncooked) when it goes in to the mix?
Yes it is. It will cook in the rolls. Just make sure there’s enough liquid. I’ve also found when using brown rice it takes a little longer.