There’s an unspoken rule in my kitchen: if we’re going to eat cabbage, it better be exciting. My husband? He’s a cabbage guy—grew up on the stuff, swears it’s underrated. Me? I’m a flavor chaser. So when he asked for cabbage rolls, I smiled, pulled out my Adobo, and got to work.
Let me tell you—these aren’t the cabbage rolls from your grandma’s freezer. These are flavorful, filling, and made to be remembered.
From Basic to Bold: How These Cabbage Rolls Get Their Groove
These rolls are hearty, yes, but never boring. The secret? Adobo seasoning. You know I don’t play when it comes to spices, and this little jar of goodness brings garlic, pepper, and herby depth to the table. I use it generously in the ground beef and rice filling, and I’m telling you—once you try it, there’s no going back.
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Here’s what I use to bring it all together:
- Adobo Seasoning – My not-so-secret weapon. A sprinkle of this and the filling sings.
- Heavy-Duty Tongs – Crucial for flipping cabbage without ripping it. Trust me, these are a must.
- Dutch Oven – The kind of pot you want when you’re slow-simmering anything delicious. It helps keep your cabbage rolls from drying out.
My Rolling Game Plan (Because Nobody Wants a Cabbage Explosion)
Stuffed cabbage rolls can feel intimidating if you’ve never made them, but don’t worry—I’ve got tips to make it easy-breezy:
- Boil the cabbage just until pliable. You want flexibility, not mush.
- Shave the stem. Use a paring knife to trim the thick part of each leaf so it folds without tearing.
- Less is more. Don’t overstuff your rolls—tight is right.
- Tuck and roll. Think of it like wrapping a burrito, seam side down for the win.
Let’s Talk Serving Ideas: Make It a Whole Vibe
Stuffed cabbage rolls bring the comfort, but you can elevate dinner with a few cozy pairings:
- My Slow Cooker Pot Roast – A Sunday dinner duo that’ll have everyone licking their forks.
- Jamaican Recipe Guide – Because my cooking roots go deep, and this dish fits perfectly into the soul-food-meets-flavor family.
- A scoop of sour cream or a splash of hot sauce takes each bite to the next level—choose your own adventure.
Can You Freeze Stuffed Cabbage Rolls?
Yes, and you should. These rolls are freezer-friendly, which makes them perfect for meal prep or future you, who deserves a cozy dinner without the hassle.
Here’s what I recommend:
- Freeze them after rolling, but before baking.
- Store in a single layer or use parchment between layers.
- Reheat straight from frozen with extra sauce on top to keep them juicy.
Variations & Substitutions
Feeling creative? Try these switches:
- Sub ground turkey or chicken for a lighter filling.
- Use brown rice or cauliflower rice if you’re going low-carb.
- Add diced bell peppers or shredded carrots for extra veggie power.
Final Thoughts
These cabbage rolls hit every note I need in a dinner—bold flavor, comforting texture, and not a single ounce of boring. They’re the kind of meal that makes you sit down, take a deep breath, and say, “Mmm, this is good.”
If your house needs a little dinner magic, trust me—this is it.
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And if you love what I’m cooking, feel free to inspire the cook—because flavor deserves a little extra love.
With spice, soul, and stuffing finesse,
Camille
Stuffed Cabbage Rolls
6
servings30
minutes40
minutes0
minutesKeep the screen of your device on
Ingredients
1 head of cabbage (with wide, tender leaves)
1 1/2 lbs ground meat (50-50 mix of beef and pork)
1 cup cooked rice
1/2 medium onion, finely diced
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried thyme
1/2 tsp •t1/2 tsp ground allspice
1 tbsp Badia adobo seasoning (No MSG)
1 tbsp Worcestershire sauce
1 egg
1 can (14 oz) crushed tomatoes
1/2 cup cup heavy cream
1/4 cup chicken broth (or water to thin if needed)
1 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp granulated sugar (to balance tanginess)
1/2 tsp dried thyme
1/2 tsp garlic powder
Freshly ground black pepper to taste
Salt to taste
Fresh parsley or thyme for garnish
Directions
- Bring a large pot of salted water to a boil.
- Peel off 10–12 large cabbage leaves. Blanch them in the boiling water for 2–3 minutes until pliable. Remove, pat dry, and let cool.
- In a large bowl, combine the ground beef and pork mix, cooked rice, onion, garlic, smoked paprika, thyme, allspice, Worcestershire sauce, Badia adobo seasoning, fresh ground pepper, salt, and the egg.
- Mix until fully combined.
- Trim the thick stem at the base of each cabbage leaf to make rolling easier.
- Lay a cabbage leaf flat, place a heaping tablespoon of filling in the center, and roll tightly, tucking in the sides. Repeat with all leaves.
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
- Stir in the crushed tomatoes, heavy cream, chicken broth, tomato paste, Worcestershire sauce, thyme, garlic powder, sugar, black pepper, and salt.
- Simmer for 5–7 minutes, stirring occasionally, until flavors meld and the tanginess is balanced.
- Nestle the cabbage rolls seam-side down in the sauce, ensuring they’re mostly covered.
- Cover the pot and simmer on low heat for 50–60 minutes (or bake in a covered dish at 350°F for about 1 hour).
- Plate the rolls with a generous spoonful of sauce. Garnish with parsley or thyme.
Camille’s Notes
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm on the stovetop or microwave, adding a splash of water to the sauce if it thickened too much.- Freezing: You can freeze the assembled cabbage rolls before cooking them. Place them in a single layer in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before cooking.
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