Home » Stuffed Cabbage Rolls -A Cozy, Flavor-Packed Dinner

Stuffed Cabbage Rolls -A Cozy, Flavor-Packed Dinner

Written by Published on
Jump to Recipe Print Recipe

Looking for a comforting, flavor-packed dinner that combines the heartiness of stuffed cabbage with bold Caribbean seasoning? These Stuffed Cabbage Rolls are a delicious twist on the classic dish, featuring a juicy, well-seasoned beef and pork filling wrapped in tender cabbage leaves and simmered in a creamy tomato sauce.

What makes this dish special? The secret ingredient: Badia Adobo Seasoning (No MSG). This all-purpose seasoning takes the flavor from good to wham-bam amazing, making every bite rich, savory, and satisfying. Paired with smoked paprika, thyme, and a touch of allspice, this dish has layers of warmth and depth, while still being completely customizable to your taste.

These stuffed cabbage rolls are easy to prepare, make for a perfect family dinner, and store well for leftovers you can enjoy them throughout the week. Serve them with crusty bread to soak up the sauce, or keep it low-carb and enjoy them as-is.

Want to know how to make them step by step? Scroll down for the full recipe!

Stuffed Cabbage Rolls
Pin
Print

Stuffed Cabbage Rolls

Course: Dinner
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

0

minutes

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.

Comments are closed.