Ingredients & Substitutions
Here I explain the best ingredients for this recipe, what each one does, and substitution options. For measurements, see the recipe card.
Cabbage – You’ll need 12 cabbage leaves, so pick up a head of cabbage and select the largest, sturdiest ones. I usually chop up the smaller ones and meal prep them as sauteed cabbage for later. Ground Beef – This is my meat of choice for stuffed cabbage rolls, but you can also use ground pork or ground turkey if you prefer. Cooked Rice – I used regular white rice, but you can easily substitute it with long grain rice, brown rice, or cooked cauliflower rice (or even frozen cauliflower rice if you cook it first) for a less starchy alternative. Onion – A diced yellow onion brings a subtle sweetness and depth of flavor to the dish, but you could also use white or red onion. Garlic – I always have fresh garlic on hand, but feel free to use 1 teaspoon of jarred minced garlic for convenience. Egg – It’s best to use a room temperature egg for binding the meat and rice mixture together. A flax egg should also work as an egg substitute. Parsley – Adds a fresh, herby touch to the rolls. If you don’t have any, 2 teaspoons of dried parsley will do the trick inside the filling. I don’t recommend garnishing with the dried herbs, though, so it’s better to skip the garnish altogether if you don’t have fresh. Tomato Sauce – I use a simple, plain variety for a classic taste. Sea Salt & Black Pepper
How To Make Cabbage Rolls
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. You can add finely chopped vegetables, like bell peppers or carrots, into the meat filling for added texture and flavor.
Storage Instructions
Store: Place leftovers in an airtight container (or cover with foil), and store in the fridge for up to 3-4 days. Meal prep: This stuffed cabbage rolls recipe is an excellent meal prep choice, because they keep well in the fridge, reheat beautifully, and their flavors actually get better with time. Cook completely and store, or assemble the dish uncooked for up to 2 days ahead and bake when ready. Reheat: Warm leftovers in the microwave or in the oven at 350 degrees F, until heated through. Freeze: Just place the rolls in a freezer-safe container, separating layers with parchment paper to prevent sticking. Store in the freezer for up to 3 months. You can thaw in the fridge overnight for faster heating, but I often just reheat from frozen.
More Cabbage Dinner Recipes
Craving more cabbage? Try these hearty and satisfying cabbage dinner recipes:
My Favorite Tools For This Recipe
Large Pot – You’ll want a pot large enough to fit the entire uncut cabbage head. This will make it easier to soften and peel off the leaves without tearing them. Baking Dish – This dish is the perfect size for a batch of stuffed cabbage rolls. Plus, I love that I can take it straight from the oven to the table!
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