34 Delicious Recipes for Stuffed Cabbage Delights

Whether you call them golabki, holubtsi, or simply stuffed cabbage rolls, these comforting bundles have been warming hearts and filling bellies for generations. From classic family recipes to creative new twists, we’ve gathered 34 delicious ways to enjoy this timeless comfort food. Get ready to discover your next favorite meal that’s perfect for cozy dinners and special occasions alike!

Classic Beef and Rice Stuffed Cabbage Rolls

Brimming with comfort and nostalgia, these classic beef and rice stuffed cabbage rolls transform simple ingredients into a satisfying family meal. Let’s walk through each step together to create tender cabbage leaves wrapped around a savory filling, simmered in a rich tomato sauce. You’ll be amazed at how approachable this traditional dish can be.

Ingredients

– 1 large head of green cabbage
– 1 pound of ground beef
– 1 cup of uncooked long-grain white rice
– 1 medium yellow onion, finely chopped
– 2 cloves of garlic, minced
– 1 can (15 ounces) of tomato sauce
– 1 can (14.5 ounces) of diced tomatoes
– 2 tablespoons of brown sugar
– 2 tablespoons of apple cider vinegar
– 1 teaspoon of dried thyme
– A good pinch of salt and black pepper
– A splash of olive oil

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully lower the whole cabbage head into the boiling water and cook for 5-7 minutes until the outer leaves become pliable. (Tip: Use tongs to gently peel away softened leaves as they loosen.)
3. Transfer the cabbage to a colander and run under cool water until comfortable to handle.
4. Preheat your oven to 350°F.
5. Heat a splash of olive oil in a large skillet over medium heat.
6. Add the chopped onion and cook for 4-5 minutes until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 more minute until aromatic.
8. Add the ground beef to the skillet, breaking it up with a spoon, and cook for 6-8 minutes until browned throughout.
9. Drain any excess fat from the skillet.
10. Stir in the uncooked rice, tomato sauce, diced tomatoes, brown sugar, apple cider vinegar, dried thyme, salt, and pepper until well combined.
11. Remove the tough center stem from each cabbage leaf by making a V-shaped cut. (Tip: This makes rolling much easier and prevents tearing.)
12. Place about 1/4 cup of the beef and rice mixture in the center of each cabbage leaf.
13. Fold the sides of the leaf over the filling, then roll tightly from the bottom to form a neat package.
14. Arrange the cabbage rolls seam-side down in a 9×13 inch baking dish.
15. Pour any remaining sauce from the skillet evenly over the rolls.
16. Cover the dish tightly with aluminum foil and bake at 350°F for 1 hour and 15 minutes. (Tip: The rice will absorb liquid as it cooks, creating a perfectly tender texture.)
17. Remove from oven and let rest for 10 minutes before serving.

Perfectly tender cabbage leaves give way to a savory, well-seasoned filling where the rice has absorbed all the wonderful tomato flavors. The slight sweetness from the brown sugar balances beautifully with the tangy vinegar notes. For a creative twist, try serving these over creamy mashed potatoes or with a dollop of sour cream to complement the rich tomato sauce.

Vegan Lentil and Quinoa Stuffed Cabbage

Tackling a new plant-based recipe can feel intimidating, but this vegan stuffed cabbage breaks everything down into simple, manageable steps that even first-time cooks can follow successfully. This hearty dish combines protein-packed lentils and quinoa with aromatic vegetables for a satisfying meal that will become a regular in your dinner rotation.

Ingredients

– 1 large head of green cabbage
– 1 cup of brown lentils
– 1 cup of quinoa
– 1 large yellow onion, chopped
– 3 cloves of garlic, minced
– 2 carrots, finely diced
– 1 can (28 oz) of crushed tomatoes
– A couple of tablespoons of olive oil
– A splash of vegetable broth
– 1 teaspoon of smoked paprika
– A pinch of salt and black pepper

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully remove 12 large outer cabbage leaves from the head, then submerge them in the boiling water for exactly 3 minutes until pliable.
3. Transfer the blanched leaves to a bowl of ice water to stop the cooking process, then pat them completely dry with paper towels.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
5. Add the chopped onion and cook for 5-7 minutes, stirring frequently, until translucent and fragrant.
6. Stir in the minced garlic and diced carrots, cooking for another 3 minutes until the carrots begin to soften.
7. Add 1 cup of brown lentils and 1 cup of quinoa to the skillet, toasting them for 2 minutes to enhance their nutty flavor.
8. Pour in the entire can of crushed tomatoes and a splash of vegetable broth, then season with 1 teaspoon of smoked paprika, a pinch of salt, and black pepper.
9. Reduce the heat to low, cover the skillet, and simmer the filling for 25 minutes until the lentils and quinoa are tender and have absorbed most of the liquid.
10. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
11. Place approximately 1/3 cup of the lentil-quinoa mixture in the center of each blanched cabbage leaf.
12. Fold the sides of each leaf inward, then roll tightly from the bottom to create neat packages.
13. Arrange the stuffed cabbage rolls seam-side down in the prepared baking dish, packing them snugly together.
14. Spoon any remaining sauce over the top of the rolls, then cover the dish tightly with aluminum foil.
15. Bake at 375°F for 35 minutes, then remove the foil and bake for an additional 10 minutes until the tops are lightly browned.

Each cabbage roll offers a wonderful textural contrast between the tender wrapper and the hearty, grain-filled interior. The smoked paprika adds a subtle warmth that complements the sweet tomatoes, making these perfect for meal prep or serving over creamy polenta for a comforting weeknight dinner.

Spicy Lamb and Mint Cabbage Rolls

For those chilly evenings when you crave something hearty yet fresh, these cabbage rolls deliver the perfect balance of spicy lamb and cooling mint. First, we’ll blanch the cabbage leaves to make them pliable, then stuff them with a flavorful filling that comes together quickly. Finally, we’ll simmer them in a simple tomato sauce until tender and infused with flavor.

Ingredients

– 1 large head of green cabbage
– 1 pound of ground lamb
– 1 medium yellow onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of red pepper flakes
– A couple of tablespoons of fresh mint, chopped
– 1 cup of cooked white rice
– 1 can (15 ounces) of crushed tomatoes
– A splash of olive oil
– A pinch of salt and black pepper

Instructions

1. Bring a large pot of water to a rolling boil.
2. Carefully remove 8 large outer leaves from the cabbage head and submerge them in the boiling water for 2 minutes until softened.
3. Transfer the blanched leaves to a bowl of ice water to stop the cooking process, then pat them dry with paper towels.
4. Heat a splash of olive oil in a large skillet over medium heat until shimmering.
5. Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Add the ground lamb, breaking it up with a wooden spoon, and cook for 8 minutes until browned.
8. Stir in the red pepper flakes, a pinch of salt, and black pepper, cooking for 1 more minute.
9. Remove the skillet from heat and mix in the cooked rice and chopped mint until well combined.
10. Place about 1/4 cup of the lamb mixture in the center of each cabbage leaf.
11. Fold the sides of the leaf over the filling, then roll tightly from the bottom to form a neat package.
12. Arrange the rolls seam-side down in the same skillet.
13. Pour the crushed tomatoes evenly over the rolls.
14. Bring the sauce to a gentle simmer over medium-low heat, then cover and cook for 25 minutes until the cabbage is tender and the filling is heated through.
15. Remove from heat and let rest for 5 minutes before serving.

Aromatic and satisfying, these rolls feature tender cabbage wrapped around a spiced lamb filling that’s both juicy and flavorful. The mint adds a refreshing contrast to the heat, making each bite complex and well-balanced. Serve them over creamy polenta or with crusty bread to soak up the rich tomato sauce.

Savory Pork and Mushroom Stuffed Cabbage

Zesty and comforting, this stuffed cabbage recipe transforms humble ingredients into a satisfying meal that’s perfect for cozy evenings. Let’s walk through each step together so you can create these flavorful parcels with confidence. You’ll be amazed at how simple techniques yield such impressive results.

Ingredients

– 1 large head of green cabbage
– 1 pound of ground pork
– 8 ounces of cremini mushrooms, finely chopped
– 1 medium yellow onion, diced small
– 2 cloves of garlic, minced
– 1 cup of cooked white rice
– 1 can (28 ounces) of crushed tomatoes
– 2 tablespoons of olive oil
– 1 tablespoon of Worcestershire sauce
– A couple of teaspoons of dried thyme
– A good pinch of salt and black pepper

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully remove 12 large outer leaves from the cabbage head, then submerge them in the boiling water for 3 minutes until pliable.
3. Transfer the blanched leaves to a bowl of ice water to stop the cooking process, then pat them completely dry with paper towels.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
5. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the ground pork, breaking it up with a wooden spoon, and cook for 6-8 minutes until no pink remains.
8. Mix in the chopped mushrooms and cook for 5 minutes until they release their moisture and soften.
9. Remove the skillet from heat and stir in the cooked rice, Worcestershire sauce, thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper.
10. Place about ⅓ cup of the pork mixture in the center of each cabbage leaf.
11. Fold the bottom of the leaf over the filling, then fold in the sides, and roll up tightly like a burrito.
12. Arrange the stuffed cabbage rolls seam-side down in a 9×13 inch baking dish.
13. Pour the crushed tomatoes evenly over the rolls, covering them completely.
14. Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes.
15. Remove the foil and bake for another 15 minutes until the sauce is bubbly and the tops are lightly browned.

The tender cabbage leaves envelop the savory pork and mushroom filling, creating a wonderful textural contrast between the soft wrapper and hearty interior. The tomato sauce becomes rich and slightly sweet during baking, complementing the earthy mushrooms beautifully. For a complete meal, serve these alongside crusty bread to soak up every bit of the delicious sauce.

Italian Sausage and Mozzarella Stuffed Cabbage

Looking for a comforting meal that feels like a warm hug? Let’s make Italian Sausage and Mozzarella Stuffed Cabbage, where tender cabbage leaves wrap around a savory filling for a dish that’s both impressive and surprisingly simple to prepare.

Ingredients

– 1 large head of green cabbage
– 1 pound of sweet Italian sausage, casings removed
– 1 cup of cooked white rice
– 1 small yellow onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of shredded mozzarella cheese
– 1/4 cup of grated Parmesan cheese
– 1 large egg
– 1 (28-ounce) can of crushed tomatoes
– 2 tablespoons of olive oil
– 1 teaspoon of dried oregano
– A pinch of salt and black pepper

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully remove 12 large outer leaves from the cabbage head.
3. Blanch the cabbage leaves in the boiling water for 3 minutes until pliable.
4. Transfer the blanched leaves to a bowl of ice water to stop the cooking process.
5. Pat the cabbage leaves completely dry with paper towels.
6. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
7. Add the chopped onion and cook for 5 minutes until translucent.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Add the Italian sausage and cook for 8 minutes, breaking it up with a spoon until browned.
10. Transfer the sausage mixture to a large bowl and let it cool for 10 minutes.
11. Add the cooked rice, mozzarella, Parmesan, egg, oregano, salt, and pepper to the bowl.
12. Mix all ingredients until well combined.
13. Place 1/4 cup of the filling in the center of each cabbage leaf.
14. Fold the sides of the leaf over the filling, then roll tightly from the stem end.
15. Spread 1 cup of crushed tomatoes in the bottom of a 9×13-inch baking dish.
16. Arrange the cabbage rolls seam-side down in the baking dish.
17. Pour the remaining crushed tomatoes over the cabbage rolls.
18. Cover the baking dish tightly with aluminum foil.
19. Bake at 375°F for 45 minutes.
20. Remove the foil and bake for another 15 minutes until bubbly.

This dish delivers tender cabbage parcels with a juicy, cheesy interior that melts in your mouth. The savory sausage and tomato sauce create a classic Italian flavor profile that’s both comforting and satisfying. Try serving these stuffed cabbage rolls over creamy polenta or with crusty bread to soak up every bit of the delicious sauce.

Chicken and Wild Rice Stuffed Cabbage

Very few comfort foods hit the spot quite like stuffed cabbage, and this chicken and wild rice version brings a delightful twist to the classic. Let’s walk through making this cozy dish together, step by step, so you can create something truly special in your kitchen.

Ingredients

• 1 large head of green cabbage
• 1 pound of ground chicken
• 1 cup of cooked wild rice
• 1 small yellow onion, finely chopped
• 2 cloves of garlic, minced
• 1 large egg
• A couple of tablespoons of olive oil
• A splash of Worcestershire sauce
• 1 teaspoon of dried thyme
• 1 can (28 ounces) of crushed tomatoes
• 2 cups of chicken broth

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully core the cabbage and place the whole head in the boiling water for about 5 minutes, just until the outer leaves become pliable. Tip: This blanching step makes the leaves much easier to separate without tearing.
3. Remove the cabbage from the pot and gently peel off 12 large leaves, then set them aside to cool.
4. Preheat your oven to 375°F.
5. In a large mixing bowl, combine the ground chicken, cooked wild rice, chopped onion, minced garlic, egg, Worcestershire sauce, and dried thyme until well mixed.
6. Place about 1/4 cup of the chicken and rice mixture in the center of each cabbage leaf.
7. Fold the sides of each leaf over the filling, then roll tightly from the stem end to form a neat bundle.
8. Heat the olive oil in a large oven-safe skillet over medium heat.
9. Arrange the cabbage rolls seam-side down in the skillet and brown for 3-4 minutes until golden. Tip: This quick sear adds wonderful flavor and helps the rolls hold their shape during baking.
10. Pour the crushed tomatoes and chicken broth over the cabbage rolls in the skillet.
11. Cover the skillet with a lid or foil and transfer to the preheated oven.
12. Bake for 45 minutes until the filling is cooked through and the sauce is bubbly. Tip: Check for doneness by inserting a thermometer into the center of a roll—it should read 165°F.

My, what a satisfying meal you’ve created! The tender cabbage leaves give way to a savory, textured filling where the wild rice adds a wonderful chewiness against the moist chicken. Serve these beauties straight from the skillet with crusty bread for soaking up the rich tomato sauce, or pair with a simple green salad for a complete, comforting dinner that feels both rustic and elegant.

Asian-Inspired Shrimp and Ginger Stuffed Cabbage

Here’s a straightforward method for creating these flavorful cabbage parcels that will have your kitchen smelling incredible. Have you ever wanted to make stuffed cabbage but wanted something brighter and more aromatic than the traditional versions? This Asian-inspired twist combines savory shrimp with zesty ginger in a way that’s surprisingly simple to execute.

Ingredients

• 1 large head of green cabbage
• 1 pound of raw shrimp, peeled and deveined
• 2 tablespoons of freshly grated ginger
• 3 cloves of garlic, minced
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 teaspoon of rice vinegar
• A couple of green onions, finely chopped
• A splash of vegetable oil for sautéing
• 1 cup of chicken broth

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully lower the whole cabbage head into the boiling water and cook for 5 minutes until the outer leaves become pliable.
3. Remove the cabbage with tongs and immediately transfer it to a bowl of ice water to stop the cooking process.
4. Gently peel off 8 large cabbage leaves and pat them completely dry with paper towels.
5. Finely chop the shrimp until it forms a coarse paste-like consistency.
6. Combine the chopped shrimp with grated ginger, minced garlic, soy sauce, sesame oil, and rice vinegar in a medium bowl.
7. Mix thoroughly with your hands until all ingredients are evenly distributed throughout the shrimp mixture.
8. Place about 2 tablespoons of the shrimp filling in the center of each cabbage leaf.
9. Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly to form a neat parcel.
10. Heat a splash of vegetable oil in a large skillet over medium heat until it shimmers.
11. Arrange the cabbage rolls seam-side down in the skillet and cook for 3 minutes until golden brown.
12. Flip the rolls carefully and cook for another 3 minutes on the second side.
13. Pour the chicken broth into the skillet, reduce heat to low, cover, and simmer for 15 minutes until the shrimp is fully cooked through.

Let these cabbage rolls rest for a few minutes before serving to allow the flavors to meld beautifully. The tender cabbage leaves provide a wonderful contrast to the firm, ginger-infused shrimp filling inside. Last night I served these alongside steamed jasmine rice and found the combination absolutely perfect for soaking up the savory cooking liquid.

Mediterranean Quinoa and Spinach Stuffed Cabbage

Now, let’s create a wholesome Mediterranean dish that’s perfect for meal prep and packed with vibrant flavors. This stuffed cabbage combines nutritious quinoa with fresh spinach and Mediterranean spices for a satisfying vegetarian meal that even beginners can master with careful attention to each step.

Ingredients

– 1 large head of green cabbage
– 1 cup of uncooked quinoa
– 2 cups of vegetable broth
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– 5 ounces of fresh spinach
– 1/4 cup of pine nuts
– A couple of tablespoons of olive oil
– 1 teaspoon of dried oregano
– 1/2 teaspoon of smoked paprika
– A splash of lemon juice
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Carefully remove 12 large outer leaves from the cabbage head.
4. Blanch the cabbage leaves in the boiling water for exactly 3 minutes until pliable.
5. Transfer the blanched leaves to a bowl of ice water to stop the cooking process.
6. Pat the leaves completely dry with paper towels.
7. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer to remove bitterness.
8. Heat 2 cups of vegetable broth in a saucepan until it reaches a boil.
9. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes.
10. Remove the quinoa from heat and let it stand covered for 5 minutes to absorb remaining liquid.
11. Fluff the cooked quinoa with a fork to separate the grains.
12. Heat a couple of tablespoons of olive oil in a large skillet over medium heat.
13. Add the diced onion and cook for 5 minutes until translucent.
14. Stir in the minced garlic and cook for 1 more minute until fragrant.
15. Add 5 ounces of fresh spinach and cook for 2 minutes until wilted.
16. Toast 1/4 cup of pine nuts in a dry skillet over medium heat for 3 minutes, shaking constantly until golden.
17. Combine the cooked quinoa, spinach mixture, toasted pine nuts, 1 teaspoon of dried oregano, 1/2 teaspoon of smoked paprika, and a splash of lemon juice in a large bowl.
18. Season the mixture with a pinch of salt and black pepper, then mix thoroughly.
19. Place 1/4 cup of the quinoa filling in the center of each cabbage leaf.
20. Fold the sides of each leaf inward, then roll tightly from the stem end to form neat packages.
21. Arrange the stuffed cabbage rolls seam-side down in a baking dish.
22. Cover the dish tightly with aluminum foil.
23. Bake at 375°F for 25 minutes until heated through.
24. Remove the foil and bake for 5 more minutes to lightly brown the tops.

What makes this dish special is the delightful contrast between the tender cabbage wrapper and the fluffy quinoa filling with its Mediterranean herb notes. The pine nuts add a satisfying crunch that plays beautifully against the soft textures, while the lemon juice brightens all the flavors. Try serving these stuffed cabbage rolls with a dollop of Greek yogurt or alongside a simple cucumber salad for a complete Mediterranean-inspired meal that’s both comforting and elegant.

Cheesy Broccoli and Cauliflower Stuffed Cabbage

Making stuffed cabbage might sound intimidating, but this cheesy broccoli and cauliflower version simplifies everything while delivering incredible comfort food flavors. My methodical approach will guide you through each step to create a dish that’s both wholesome and satisfying, perfect for a cozy family dinner.

Ingredients

• 1 large head of cabbage
• 2 cups of finely chopped broccoli florets
• 2 cups of finely chopped cauliflower florets
• 1 ½ cups of shredded cheddar cheese
• 1 cup of cooked rice
• ½ cup of sour cream
• 1 small onion, diced
• 2 cloves of garlic, minced
• A couple of tablespoons of olive oil
• A splash of vegetable broth
• Salt and black pepper

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Carefully submerge the whole cabbage head in the boiling water for 5-7 minutes until the outer leaves are pliable. Tip: This softens leaves for easy rolling without tearing.
4. Remove the cabbage, let it cool slightly, then gently peel off 8-10 large leaves, trimming any thick stems.
5. Heat olive oil in a skillet over medium heat and sauté diced onion for 4-5 minutes until translucent.
6. Add minced garlic and cook for 1 more minute until fragrant.
7. Stir in chopped broccoli and cauliflower, cooking for 6-8 minutes until tender but still vibrant.
8. Transfer the vegetable mixture to a bowl and mix with cooked rice, 1 cup of cheddar cheese, sour cream, salt, and pepper.
9. Place a heaping ¼ cup of filling in the center of each cabbage leaf, fold in the sides, and roll tightly. Tip: Roll like a burrito to keep filling secure.
10. Arrange rolls seam-side down in a baking dish and pour a splash of vegetable broth over them.
11. Sprinkle remaining ½ cup of cheddar cheese on top.
12. Cover with foil and bake at 375°F for 25 minutes, then uncover and bake 10 more minutes until cheese is bubbly and golden. Tip: Uncovering at the end crisps the cheese beautifully.

With its tender cabbage wraps and creamy, veggie-packed interior, this dish offers a delightful contrast of textures and rich, cheesy goodness. Serve it alongside a crisp salad or with a dollop of extra sour cream for a comforting meal that feels both hearty and fresh.

Spiced Turkey and Sweet Potato Cabbage Rolls

Unbelievably cozy and perfect for crisp autumn evenings, these spiced turkey and sweet potato cabbage rolls bring together comforting flavors in a surprisingly simple package. Using cabbage leaves as natural wrappers creates tender parcels that steam to perfection while keeping all the delicious juices locked inside. You’ll love how the warm spices mingle with the savory turkey and sweet potatoes in every bite.

Ingredients

– 1 large head of green cabbage
– 1 pound of ground turkey
– 2 medium sweet potatoes, peeled and diced
– 1 yellow onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of cooked brown rice
– 2 tablespoons of olive oil
– 1 teaspoon of ground cumin
– 1/2 teaspoon of smoked paprika
– 1/4 teaspoon of cinnamon
– A generous pinch of salt and black pepper
– 2 cups of chicken broth
– A splash of apple cider vinegar
– A couple of fresh parsley sprigs for garnish

Instructions

1. Bring a large pot of water to a rolling boil and carefully lower the whole cabbage head into the water.
2. Blanch the cabbage for 4-5 minutes until the outer leaves become pliable and easily peel away from the core.
3. Remove the cabbage from the boiling water and carefully peel off 8 large leaves, then set them aside to cool.
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.
5. Add the chopped onion and cook for 5-6 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 more minute until aromatic.
7. Add the ground turkey to the skillet, breaking it up with a wooden spoon as it cooks for 6-7 minutes until no longer pink.
8. Mix in the diced sweet potatoes, cooked brown rice, cumin, smoked paprika, cinnamon, salt, and pepper, then cook for 3 more minutes.
9. Place about 1/2 cup of the turkey mixture in the center of each cabbage leaf.
10. Fold the bottom of the leaf over the filling, then fold in the sides and roll up tightly like a burrito.
11. Heat the remaining tablespoon of olive oil in a large Dutch oven over medium heat.
12. Arrange the cabbage rolls seam-side down in the pot, packing them snugly together.
13. Pour the chicken broth and apple cider vinegar over the rolls, ensuring they’re nearly covered with liquid.
14. Bring the liquid to a gentle simmer, then reduce heat to low, cover, and cook for 45 minutes until the sweet potatoes are tender when pierced with a fork.
15. Remove the lid and let the rolls rest for 5 minutes before serving.
16. Garnish with fresh parsley leaves.

For perfectly tender cabbage rolls every time, make sure your filling isn’t overstuffed—this prevents tearing during cooking. Freshly cooked cabbage leaves become wonderfully pliable and easy to roll without cracking. Final rolls should have a soft, steamed texture with the sweet potatoes melting into the spiced turkey filling, creating a comforting balance of savory and sweet. Serve these warm with a drizzle of the cooking broth or alongside a crisp green salad for contrasting texture.

Hearty Black Bean and Corn Stuffed Cabbage

Brimming with wholesome ingredients and comforting flavors, this stuffed cabbage recipe transforms simple pantry staples into a satisfying meal that even novice cooks can master with careful attention to each step. By following these methodical instructions, you’ll create perfectly tender cabbage leaves wrapped around a hearty, well-seasoned filling that bakes to perfection.

Ingredients

– 1 large head of green cabbage
– 2 cups of cooked black beans
– 1 cup of frozen corn
– 1 cup of cooked rice
– 1 small yellow onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1 teaspoon of ground cumin
– 1/2 teaspoon of smoked paprika
– A generous pinch of salt
– A couple of cups of tomato sauce
– A splash of water

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully remove 12 large outer leaves from the cabbage head, keeping them intact.
3. Blanch the cabbage leaves in the boiling water for exactly 3 minutes until pliable but not mushy.
4. Immediately transfer the blanched leaves to a bowl of ice water to stop the cooking process, then pat them completely dry with paper towels. (Tip: This ice bath step ensures your cabbage leaves remain bright green and sturdy enough for stuffing.)
5. Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.
6. Add the diced onion and cook for 5-7 minutes, stirring frequently, until translucent and fragrant.
7. Stir in the minced garlic and cook for exactly 1 minute until aromatic but not browned.
8. Add the frozen corn, cooked black beans, cooked rice, ground cumin, smoked paprika, and a generous pinch of salt to the skillet.
9. Cook the filling mixture for 4-5 minutes, stirring constantly, until everything is heated through and well combined.
10. Preheat your oven to 375°F.
11. Place approximately 1/4 cup of the filling mixture in the center of each blanched cabbage leaf.
12. Fold the sides of each leaf inward, then roll tightly from the stem end to form neat packages. (Tip: Don’t overstuff the leaves—this prevents tearing and ensures even cooking.)
13. Arrange the stuffed cabbage rolls seam-side down in a single layer in a 9×13 inch baking dish.
14. Pour the tomato sauce evenly over the rolls, then add a splash of water to the bottom of the dish.
15. Cover the baking dish tightly with aluminum foil and bake at 375°F for 35 minutes.
16. Remove the foil and continue baking for another 10 minutes until the sauce is bubbling and the edges are lightly caramelized. (Tip: The final uncovered baking time creates a richer, more concentrated sauce texture.)
17. Carefully remove the baking dish from the oven and let the stuffed cabbage rest for 5 minutes before serving.

What makes these stuffed cabbage rolls truly special is how the tender cabbage leaves contrast with the firm, textured filling of beans and corn. The smoky cumin and sweet corn create a delightful flavor balance that pairs beautifully with the tangy tomato sauce. For a creative twist, try serving them over creamy polenta or with a dollop of cool sour cream to complement the warm spices.

Curry-Flavored Chickpea and Carrot Stuffed Cabbage

Just imagine coming home to the warm, aromatic embrace of curry-spiced vegetables wrapped in tender cabbage leaves—a wholesome, hands-on meal that feels both comforting and exciting to make. Let’s walk through creating these flavorful parcels step by step, perfect for a cozy dinner that rewards a little patience with big flavor. You’ll find the process methodical and satisfying, building layers of taste from simple, fresh ingredients.

Ingredients

– 1 large head of green cabbage
– A couple of cups of cooked chickpeas
– 2 medium carrots, grated
– 1 small yellow onion, finely chopped
– 2 cloves of garlic, minced
– A generous tablespoon of olive oil
– 1 tablespoon of curry powder
– A splash of vegetable broth, about 1/2 cup
– A pinch of salt

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully lower the whole head of cabbage into the boiling water and let it blanch for 4–5 minutes, until the outer leaves are pliable but not mushy.
3. Tip: Use tongs to gently peel off 8–10 softened outer leaves, then return the cabbage to the water if inner leaves need more time—this makes separating leaves easier without tearing.
4. Lay each cabbage leaf flat on a cutting board and slice off the tough bottom stem portion to create an even base for rolling.
5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
6. Add the chopped onion and sauté for 4–5 minutes, stirring occasionally, until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 more minute, just until golden but not browned.
8. Add the grated carrots and cook for 3–4 minutes, until they begin to soften.
9. Sprinkle in the curry powder and salt, stirring constantly for 30 seconds to toast the spices and deepen their flavor.
10. Tip: Toasting curry powder briefly unlocks its aromatic oils, giving the dish a richer, more complex taste.
11. Mix in the cooked chickpeas and vegetable broth, then simmer for 5–7 minutes, until most liquid is absorbed and the mixture holds together.
12. Preheat your oven to 375°F to prepare for baking.
13. Spoon about 1/4 cup of the chickpea-carrot filling onto the center of each cabbage leaf.
14. Fold the sides of the leaf over the filling, then roll tightly from the bottom to form a neat parcel.
15. Place the stuffed cabbage rolls seam-side down in a baking dish, arranging them snugly to prevent unrolling.
16. Pour any remaining vegetable broth around (not over) the rolls to keep them moist during baking.
17. Cover the dish tightly with foil and bake at 375°F for 25–30 minutes, until the cabbage is tender and the filling is heated through.
18. Tip: Check at 25 minutes by piercing a roll with a fork—if the cabbage offers no resistance, it’s perfectly cooked.
19. Carefully remove the dish from the oven and let it rest uncovered for 5 minutes before serving. Much like a well-wrapped gift, these cabbage rolls reveal a soft, yielding texture that contrasts with the hearty chickpea and carrot filling, all infused with warm curry notes. For a vibrant twist, serve them over a bed of coconut rice or with a dollop of cool yogurt to balance the spices, making each bite a delightful interplay of creamy and spiced elements.

Southwestern Beef and Bean Stuffed Cabbage

You’ve probably tried stuffed peppers, but have you ever given stuffed cabbage a try? This Southwestern twist combines hearty beef, black beans, and zesty spices wrapped in tender cabbage leaves for a comforting, flavor-packed meal that’s easier to make than you might think.

Ingredients

– A head of green cabbage
– A pound of ground beef
– A can of black beans, rinsed
– A cup of cooked rice
– A small onion, chopped
– A couple of cloves of garlic, minced
– A tablespoon of chili powder
– A teaspoon of cumin
– A splash of olive oil
– A can of diced tomatoes
– A cup of shredded Monterey Jack cheese
– Salt to season

Instructions

1. Bring a large pot of water to a boil, then carefully lower the whole cabbage head into the water and boil for 5–7 minutes until the outer leaves are soft and pliable.
2. Remove the cabbage, let it cool slightly, then gently peel off 8–10 large leaves, trimming any thick stems flat with a knife so they roll easily.
3. Heat a splash of olive oil in a skillet over medium heat, then add the chopped onion and cook for 4–5 minutes until translucent.
4. Stir in the minced garlic and cook for 1 more minute until fragrant.
5. Add the ground beef to the skillet, breaking it up with a spoon, and cook for 6–8 minutes until no pink remains.
6. Drain any excess fat, then mix in the rinsed black beans, cooked rice, chili powder, cumin, and a pinch of salt.
7. Spoon about ¼ cup of the beef and bean mixture onto the center of each cabbage leaf, fold in the sides, and roll tightly like a burrito.
8. Place the rolls seam-side down in a baking dish, then pour the can of diced tomatoes evenly over the top.
9. Cover the dish with foil and bake at 375°F for 25 minutes.
10. Remove the foil, sprinkle the shredded Monterey Jack cheese over the rolls, and bake uncovered for another 10 minutes until the cheese is melted and bubbly.

Ready to dig in? The cabbage leaves stay tender but hold their shape, while the filling is savory with a hint of spice from the chili and cumin. Try serving these with a dollop of cool sour cream or sliced avocado for a fresh contrast.

Sweet Apple and Raisin Stuffed Cabbage

Just when you think cabbage couldn’t get more comforting, this sweet and savory stuffed version will completely change your mind. Join me as we walk through each simple step to create this cozy, satisfying dish that’s perfect for crisp autumn evenings.

Ingredients

• 1 large head of green cabbage
• 1 pound of ground beef
• 1 cup of cooked white rice
• 2 medium apples, peeled and chopped
• a good handful of raisins
• 1 small onion, finely diced
• a couple of cloves of garlic, minced
• 1 can (15 ounces) of tomato sauce
• a splash of apple cider vinegar
• a tablespoon of brown sugar
• a teaspoon of paprika
• salt and black pepper to season

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully lower the whole cabbage head into the boiling water and cook for 5-7 minutes until the outer leaves become pliable. Tip: The leaves should peel away easily without tearing when they’re ready.
3. Remove the cabbage from the water and let it cool until you can handle it comfortably.
4. Gently peel off 12 large cabbage leaves, being careful not to tear them.
5. In a large mixing bowl, combine the ground beef, cooked rice, chopped apples, raisins, diced onion, and minced garlic.
6. Season the mixture with 1 teaspoon of salt and ½ teaspoon of black pepper, mixing thoroughly with your hands.
7. Place about ¼ cup of the filling in the center of each cabbage leaf.
8. Fold the bottom of the leaf over the filling, then fold in the sides, and roll up tightly like a burrito.
9. Preheat your oven to 350°F.
10. Arrange the stuffed cabbage rolls seam-side down in a 9×13 inch baking dish.
11. In a separate bowl, whisk together the tomato sauce, apple cider vinegar, brown sugar, and paprika until well combined.
12. Pour the sauce mixture evenly over the cabbage rolls in the baking dish. Tip: Make sure every roll gets coated with sauce for maximum flavor.
13. Cover the baking dish tightly with aluminum foil and bake at 350°F for 1 hour and 15 minutes.
14. Remove the foil and continue baking for another 15 minutes until the sauce is bubbly and the rolls are tender. Tip: The cabbage should be soft enough to cut easily with a fork when fully cooked.
15. Let the stuffed cabbage rest for 10 minutes before serving to allow the flavors to meld.

Vibrant and comforting, these stuffed cabbage rolls offer a wonderful contrast between the tender cabbage wrapper and the sweet, savory filling. The apples and raisins create little bursts of sweetness that perfectly balance the rich tomato sauce. Serve them over mashed potatoes or with crusty bread to soak up every bit of the delicious sauce.

Nutty Wild Rice and Cranberry Stuffed Cabbage

Unbelievably satisfying and perfect for autumn gatherings, this stuffed cabbage brings together earthy wild rice, tart cranberries, and savory herbs in a cozy package that’s easier to make than you might think. Let’s walk through each step together so you can create this impressive dish with confidence.

Ingredients

– 1 large head of green cabbage
– 1 cup of uncooked wild rice
– ½ cup of dried cranberries
– 1 medium yellow onion, chopped small
– 2 cloves of garlic, minced
– a couple of tablespoons of olive oil
– 2 cups of vegetable broth
– a splash of apple cider vinegar
– 1 teaspoon of dried thyme
– salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Carefully place the whole cabbage head in the boiling water and cook for 8-10 minutes until the outer leaves are pliable.
4. Remove the cabbage and let it cool until you can handle it comfortably.
5. Gently peel off 12 large leaves, trimming the thick stem from each leaf so they’ll roll easily.
6. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
7. Add the chopped onion and cook for 5-7 minutes until translucent and fragrant.
8. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
9. Add the wild rice, dried cranberries, thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper to the skillet.
10. Pour in the vegetable broth and bring to a simmer, then cover and cook for 45 minutes until the rice is tender and has absorbed most of the liquid.
11. Stir in a splash of apple cider vinegar to brighten the flavors.
12. Place about ¼ cup of the rice mixture in the center of each cabbage leaf.
13. Fold the sides over the filling, then roll tightly from the stem end to form neat packages.
14. Arrange the stuffed cabbage rolls seam-side down in a 9×13 inch baking dish.
15. Cover the dish tightly with foil and bake at 375°F for 25 minutes until heated through.
16. Remove the foil and bake for another 5-10 minutes until the tops are lightly golden. Perfectly balanced between chewy wild rice and bursts of tart cranberry, these cabbage rolls offer wonderful textural contrast. Pair them with a simple green salad or serve over mashed potatoes for a complete comfort meal that feels both rustic and elegant.

Conclusion

Beyond these 34 creative twists on stuffed cabbage, you now have endless inspiration for cozy, satisfying meals. We hope you’ll try a few recipes and discover new family favorites! Don’t forget to share which ones you love most in the comments below—and pin this roundup to your Pinterest boards so you can easily return to these delicious ideas anytime.