Simple Cabbage Rolls

15 servings Prep: 30 m Cook: 1 h Total: 1 h 30 m Intermediate
5.0/5 (2)
Simple Cabbage Rolls
This is a classic Cajun dish with ground beef, rice, and cabbage that can be frozen. Prepare a large batch to be enjoyed over and over again - perfect for meal prep and feeding a crowd.

Ingredients

15 servings
  • 1 lbs ground beef (or half beef and half pork)
  • 1/2 cup onions, chopped
  • salt and pepper to taste
  • 3/4 cup uncooked rice
  • 1 large head of cabbage
  • 2 (8 oz) cans tomato sauce or Rotel tomatoes for spicy
  • 2 cans water
  • 1 1/2 tsp sugar

Step-by-Step Instructions

  1. Cut and core the heart of the cabbage as far down as you can, keeping cabbage whole.
  2. In a large pot, boil water and parboil the cabbage for 5-8 minutes. As the cabbage gets softer, carefully remove the leaves individually with tongs or a fork.
  3. While cabbage is cooling, combine the beef, uncooked rice, onions and seasonings. Mix well and separate into 15 equal portions (about 2-3 tablespoons each).
  4. Wrap the softened cabbage leaves around each meat and rice portion, forming a roll. Fasten with toothpicks to secure.
  5. In a large pot or Dutch oven, combine 2 cans tomato sauce and 2 cans water (add enough water to reach just below the top of the rolls). Add salt, pepper and sugar. Stir to combine.
  6. Carefully place the cabbage rolls in the sauce, seam side down. Bring to a boil, then reduce heat to low.
  7. Cover and cook over low heat for 1 hour, until the rice is tender and the meat is fully cooked. The rice will expand during cooking.

Common Problems and Solutions

Q: Why are my cabbage leaves tearing when I try to roll them?

A: The leaves need to be parboiled until they're pliable but not mushy. Remove them from the boiling water as soon as they start to soften, usually 5-8 minutes. If the leaves are too stiff, return them to the boiling water for another minute or two.

Q: Can I make these ahead of time?

A: Absolutely! These are perfect for make-ahead meals. You can assemble the rolls and refrigerate them unbaked for up to 24 hours, or freeze them in the sauce for up to 3 months. If frozen, thaw overnight in the refrigerator before cooking.

Q: Why is the rice still crunchy after cooking?

A: Make sure you're using enough liquid - the water should come just below the top of the rolls. Also ensure the heat is low enough that it's simmering gently, not boiling rapidly. If needed, add more water during cooking and extend the cooking time by 15-20 minutes.

Tips and Techniques

Don’t worry if some of the smaller inner cabbage leaves tear - you can overlap two small leaves to make one wrapper. The rice cooks inside the roll, so it must be uncooked when you assemble them. For easier rolling, let the parboiled leaves cool for a few minutes before handling.

Ingredient Substitutions

  • ground beef: half beef and half pork, or ground turkey
  • tomato sauce: Rotel tomatoes with green chiles
  • white rice: brown rice

Equipment Needed

  • Large pot or Dutch oven for boiling cabbage
  • Large pot or Dutch oven with lid for cooking the rolls
  • Tongs or large fork for removing cabbage leaves
  • Toothpicks

Historical Context

Cabbage rolls appear in many Louisiana family recipe collections, influenced by both German and Eastern European immigrants who settled in South Louisiana. Mawmaw’s version uses the classic Cajun approach: simple seasonings, tomato-based sauce, and a touch of sugar to balance the acidity.