Stuffed Cabbage Rolls

Would Anyone Here Actually Eat These?
Let me tell you — they’re worth it.

There’s something kind of old-world and comforting about stuffed cabbage rolls. They’re not flashy. You don’t really make them to impress anyone; you make them because you want a meal that feels like something your grandma might’ve spent all day cooking — even though, honestly, once you get into the rhythm, they’re not that bad to put together.

I used to think cabbage rolls sounded… I don’t know, boring? Just meat and rice wrapped in boiled leaves? But once you’ve had them simmering in that tomato sauce — the way the edges get tender and everything soaks up that slightly tangy flavor — it hits different. It’s humble food, yeah, but it fills the house with this homey, almost nostalgic smell. Like Sunday dinners when everyone was still around.

The funny part is, when you’re making them, it feels a little ridiculous at first — peeling cabbage leaves, trying not to tear them, rolling up little meat parcels like you’re wrapping edible gifts. But then you taste one, and suddenly it all makes sense. You get that rich, savory filling, a little sweetness from the cabbage, and this cozy warmth that just settles in your chest. You don’t rush eating these. You kind of sit with them.

Anyway, here’s how I do it — nothing fancy, nothing complicated. Just the kind of recipe that belongs on a kitchen counter with sauce splatters and a cup of tea nearby.

Ingredients

• 1 large head of cabbage
• 1 pound ground meat (beef, pork, or turkey — whatever you’ve got)
• 1 cup cooked rice
• 1 onion, finely chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup tomato sauce (plus more for simmering)

Directions

1. Bring a big pot of water to a boil. Carefully peel off the cabbage leaves — try not to tear them — and blanch them for about 30 seconds until soft enough to roll.
2. In a bowl, mix together the ground meat, rice, chopped onion, salt, and pepper. It’s easiest to just use your hands.
3. Lay one cabbage leaf flat, scoop about ¼ cup of filling into the center, fold the stem end over, tuck in the sides, and roll it up tight like a little burrito.
4. Do the same with the rest — it’s a bit repetitive, but kind of peaceful once you get going.
5. In a large pot or Dutch oven, pour in some tomato sauce and enough water to cover the rolls once they’re all tucked in.
6. Nestle the rolls in there, cover, and bring it all to a gentle boil. Then reduce to a simmer and let it cook for about 45 minutes.

When it’s done, the cabbage will be soft and sweet, the meat juicy, and the sauce will have thickened a little into something that tastes like comfort in a bowl.

Serve them hot — maybe with a bit of bread to mop up the sauce.

Serves 4–6

Calories: ~280 per serving (depends on your meat choice)

Recipe FAQs

1. Do these actually taste good or just… “healthy”?
They taste good, I promise. The cabbage gets soft and sweet, and the meat filling is hearty and savory. They’re cozy, not diet food. Think comfort over calories.

2. Can I use leftover rice?
Yep — in fact, leftover rice works even better because it’s drier and won’t make your filling mushy.

3. What if I don’t like cabbage?
Totally fair. You can do the same recipe with blanched collard greens or even big lettuce leaves (just handle them gently). But cabbage gives it that old-school flavor that makes it special.

4. Can I make them ahead?
Absolutely. They actually taste better the next day because the flavors soak in overnight. Just reheat them gently on the stove with a splash of sauce.

5. What should I serve with them?
Crusty bread. Mashed potatoes if you’re feeling indulgent. Or just a spoon — honestly, they’re kind of a full meal on their own.

Stuffed Cabbage Rolls

Recipe by Salma Recipe

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• * 1 large head of cabbage

• * 1 pound ground meat (beef, pork, or turkey — whatever you’ve got)

• * 1 cup cooked rice

• * 1 onion, finely chopped

• * 1 teaspoon salt

• * ½ teaspoon black pepper

• * ¼ cup tomato sauce (plus more for simmering)

Directions

• Bring a big pot of water to a boil. Carefully peel off the cabbage leaves — try not to tear them — and blanch them for about 30 seconds until soft enough to roll.
• In a bowl, mix together the ground meat, rice, chopped onion, salt, and pepper. It’s easiest to just use your hands.
• Lay one cabbage leaf flat, scoop about ¼ cup of filling into the center, fold the stem end over, tuck in the sides, and roll it up tight like a little burrito.
• Do the same with the rest — it’s a bit repetitive, but kind of peaceful once you get going.
• In a large pot or Dutch oven, pour in some tomato sauce and enough water to cover the rolls once they’re all tucked in.
• Nestle the rolls in there, cover, and bring it all to a gentle boil. Then reduce to a simmer and let it cook for about 45 minutes.
• When it’s done, the cabbage will be soft and sweet, the meat juicy, and the sauce will have thickened a little into something that tastes like comfort in a bowl.