Cabbage Meat Rice Rolls

This hearty cabbage roll recipe comes together with ground veal beef and pork for a comforting and wholesome meal perfect for family dinners. The combination of tender cabbage leaves filled with savory meat and rice, simmered slowly in a rich tomato and beef sauce, makes it a satisfying dish that celebrates simple ingredients in a rustic way.

I found this recipe a few years ago when I wanted something traditional yet easy and it quickly became one of my favorite ways to use cabbage beyond salads or slaws.

Ingredients

• Cabbage: green or white choose a firm fresh head with tight leaves for easy rolling and a tender bite after cooking
• Ground veal or beef: provides a rich meaty base for the filling, bringing depth and moisture
• Ground pork: adds sweetness and a good fat content that keeps the mixture juicy
• Cooked rice: binds the meat filling and soaks up flavors, best to use cooled leftover rice for easier mixing
• Large onion: diced finely for sweetness and aroma that balances the meat
• Salt: essential for seasoning the filling and for salting the cabbage water to improve flavor and leaf texture
• Pepper: for mild heat and complexity
• Chopped rosemary: brings an earthy and piney note that brightens the filling
• Butter: used for browning and adds a silky mouthfeel to both rolls and sauce
• Passata tomato purée and tomato paste: for a deep rich tomato sauce without added sugars or additives
• Beef stock: enriches the sauce with savory depth and keeps the rolls moist during cooking
• Garlic cloves: crushed to perfume the sauce with aromatic warmth
• All-spice berries and peppercorns: whole add subtle spice complexity to the sauce
• Bay leaves: fold in herbal undertones during simmering

Instructions

Bring Cabbage To Life:

Bring a large pot of salted water to a boil. Carefully core the cabbage to remove hard stem. Gently peel whole leaves without tearing. Blanch leaves in boiling salted water for 2 to 3 minutes then drain and cool to soften for easier rolling.

Mix The Filling:

In a large bowl combine ground veal or beef, ground pork, cooked rice, diced onion, salt, pepper, and chopped rosemary. Use your hands or a spoon to mix gently until all ingredients are evenly distributed and combined.

Roll The Cabbage:

Lay one blanched cabbage leaf on a clean surface. Place a generous spoonful of the filling near the base of the leaf. Fold the sides of the leaf over the filling and then roll tightly toward the top making sure no filling escapes. Repeat until all filling is used.

Layer and Simmer:

Heat butter in a large heavy pot over medium heat. Line the bottom with some cabbage leaves to prevent sticking. Place cabbage rolls seam-side down in the pot so they stay intact during cooking. Pour beef stock over the rolls until just covered. Bring to a simmer.

Pressure Cook For Tenderness:

Cover the pot with a pressure cooker lid and cook under pressure for 15 minutes. This step ensures the cabbage and filling cook quickly but evenly and stay moist. Use quick release to release pressure safely.

Finish With Rich Sauce:

Add passata, tomato paste, additional beef stock, crushed garlic cloves, all-spice berries, peppercorns, salt to taste, bay leaves, and butter on top of the cooked rolls. Spoon sauce over each roll to coat well. Cover and simmer gently on low heat for 90 minutes until flavors deepen and rolls are tender.

Store leftover cabbage rolls in an airtight container in the refrigerator for up to four days. Reheat gently over low heat adding a splash of beef stock or water to keep moisture. This dish also freezes well in sauce in portions for up to three months.

Ingredient Swaps

Ground turkey or chicken can be used instead of veal or pork but expect a leaner filling so consider adding a little olive oil to keep moisture. Instead of passata, you can use crushed canned tomatoes and blend for a similar smooth sauce texture.

Serving Ideas

Serve these cabbage rolls with creamy mashed potatoes polenta or crusty bread to soak up the flavorful sauce. A simple green salad with lemon vinaigrette offers fresh contrast to the hearty rolls.

Cultural Context

Stuffed cabbage rolls are enjoyed across Europe and beyond each region bringing its own twist in fillings and sauces. This version leans on Central European flavors using a blend of pork and veal and the slow cooked tomato sauce is reminiscent of traditional family recipes passed down through generations.

This recipe is a comforting celebration of rustic flavors bringing family and tradition together at the dinner table.

Frequently Asked Recipe Questions

→ What type of cabbage works best for the rolls?

Green or white cabbage with large, sturdy leaves is ideal to hold the filling well and withstand the cooking process.

→ Can I substitute the ground meats?

Yes, using ground veal, beef, pork, or a combination works well to maintain the tender, rich texture of the filling.

→ Why is blanching the cabbage leaves important?

Blanching softens the leaves slightly, making them pliable for rolling while removing bitterness and preserving their vibrant color.

→ How is the sauce prepared for these rolls?

The sauce combines passata tomato purée, tomato paste, beef stock, garlic, allspice, peppercorns, bay leaves, and butter, simmered gently to develop deep, savory flavors.

→ What’s the best way to ensure the filling stays intact during cooking?

Roll the cabbage leaves tightly and place them seam-side down in the pot to help them keep their shape while simmering.

→ Can the dish be cooked without a pressure cooker?

Yes, slow simmering for a longer duration will achieve tender meat and well-infused flavors, though cooking times will increase.