These stuffed cabbage rolls are the most traditional and among the most beloved of Lebanese stuffed vegetables. Tender cabbage leaves filled with rice and beef stuffing are cooked in seasoned tomato broth.

So many cultures have their version of a cabbage roll, and with good reason. Cabbage makes the perfect wrapper for fillings, especially the traditional meat and rice filling that we love so much. Lebanese stuffed grape leaves get so much attention, and they are so good, but cabbage rolls are just as if not more flavorful. Follow a few simple steps, from selecting the cabbage to serving, and you’ll be rolling up a storm.

How to select cabbage

Select a big cabbage. The larger leaves can be cut in half and there are more flat leaves on a larger head.

First things first: we need to get each leaf off the cabbage and those need to be softened. To get there, cut out the core with a sharp knife cutting at an angle all the way around it. Learn more about how to cut cabbage in my post on this subject.

Meanwhile, bring a large pot of water to a boil. Choose the biggest pot you have. This is probably the most impatience-inducing aspect of the project! It takes a minute, and then a few more, to bring the thing to boil.

Dunk the head of cabbage into the boiling water and submerge it with tongs. Boil the cabbage for a few minutes, and remove one leaf at a time until you’ve pulled them all out. Wait a few seconds between pulls to allow that outer leaf to soften before pulling it away.

Then, each leaf has a thick rib in the middle that needs to be cut out. I generally cut all the way down the leaf, cutting the rib out and the leaf in half with a paring knife or larger chef’s knife. On smaller leaves, the rib can simply be shaved down to make it easier to roll.

Stuffed Cabbage Ingredients

• Cabbage. Choose a large cabbage, about 2 to 3 pounds.
• Ground beef. I love using ground sirloin, but any other lean beef or even lamb would be delicious.
• Rice. Medium grain or converted rice works well.
• Butter. You can use either salted or unsalted butter. Olive oil is also a great alternative.
• Salt and pepper. We use kosher salt to season the meat mixture as well as the tomato juice we cook the cabbage rolls in.
• Cinnamon. Ground cinnamon adds a warm aroma to the stuffed cabbage filling and adds depth to the flavor! You can also use allspice, 7 spice, or baharat.
• Mint. Adding chopped fresh mint to this stuffed cabbage rolls recipe makes it irresistible and delicious!
• Garlic. A must-have! They add so much flavor to this recipe!
• Tomato juice. We cook the cabbage rolls in tomato juice, but you can also use tomato sauce thinned out with water. If you’re not a fan of tomato, you can also use some stock.

How to make stuffed cabbage rolls

The Filling

Rinse the water twice to remove the starch and add it to a medium bowl. Add the melted butter, salt, pepper, cinnamon, and mint. Mix and let it rest for 10 minutes to let the rice absorb the flavorings. Add the ground meat and mix until combined.

How to roll cabbage

It’s surprising how little filling each roll should have in our Lebanese version of cabbage rolls. These are narrow, thinner rolls and full of cabbage flavor. I use about one tablespoon per leaf, spread in a line along one edge of the leaf. How much and where to place the filling depends on your leaf shape and size, so experiment to see what works best.

To roll the cabbage and filling, simply tuck the initial edge up, over, and under the filling tightly, then roll up the leaf without folding in the edges. These lay flat. The filling should stay clear of these ends so that it doesn’t fall out. Remember that rice will expand when it cooks so a little extra space on each end is a good thing.

The bottom of the pot is lined with the large green exterior cabbage leaves. Rolls are laid on top, seam side down and placed tightly against one another. Stud the layers of rolls with peeled garlic cloves. Ahhh the flavor! Aunt Hilda also salted each layer lightly. I always always forget to do that and, well, it doesn’t seem to matter.

Cooking the stuffed cabbage rolls

Keeping the rolls in place is assisted with a plate overturned right on top of the rolls while they cook. The rolls are covered just to the top of the rolls (not the top of the pot) with liquid. Here we’re using tomato juice. You can use tomato sauce, thinned out with a little water. Also wonderful: chicken or beef stock. Or Aunt Rita’s favorite: water, simply water. The garlic cloves do their job to flavor the liquid no matter what you use.

Be sure after the rolls are cooked to remove the cover and let them rest and cool off just a bit. This way they will hold their shape better when removed from the pot with tongs.

Storing Leftovers

You can store any leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. Simply reheat them in the microwave, in a baking dish in the oven or a pot on the stove (with some broth, lemon juice, tomato or water in the base of the pot) before serving.

The stuffed cabbage rolls are too delicate and may fall apart if frozen, so I don’t recommend it. That said, you can make the filling ahead and store it in the freezer. When you’re ready to cook, you can defrost the filling, prepare the cabbage, roll, and cook.

Delicious Sides for Stuffed Cabbage Rolls

Here are some side dishes that would pair perfectly with this stuffed cabbage rolls recipe:

• Creamy Yogurt Cucumber Salad
• Tabouli Salad: A Lebanese Tabbouleh Recipe
• Homemade Pita Bread
• Lebanese Cucumber and Tomato Salad with Mint
• Lebanese Potato Salad
• Double your cabbage joy with my very delicious Cabbage Salad Recipe

More Lebanese Stuffed Vegetable Recipes

Lebanese Stuffed Kousa Squash

Vegetarian Stuffed Kousa

Lebanese Stuffed Grape Leaves

How to identify and preserve fresh grape leaves

How to roll grape leaves