These Stuffed Cabbage Rolls are tender and savory, infused with Turkish spices. Filled with your choice of ground meat (plant-based options too), toasted pine nuts, bulgar or rice, and simmered in the most flavorful Turkish tomato Sauce. Vegan-adaptable, gluten-free, and keto-adaptable.
Here is my favorite stuffed cabbage roll recipe, one I make every winter. The fragrant spices will warm you to your bones, drawing inspiration from Turkey and Greece. And in case you are wondering, there are some incredibly beautiful cabbages at the farmer’s markets right now, just longing to be stuffed! The perfect opportunity to splurge.
What you’ll love about this recipe is how versatile it is. Use whatever ground meat you prefer (including plant-based ground meat) and feel free to swap out the cracked wheat for cooked rice, cauliflower rice, or even cooked quinoa. Once they are rolled, they will simmer in the most fragrant Turkish tomato sauce until meltingly tender. A cozy, comforting dinner recipe that highlights seasonal cabbage, perfect for the colder months.
The best part? The whole thing can be assembled ahead or even cooked ahead and reheated – perfect for entertaining. Brian and I have been eating the leftovers for a couple of days now, and it’s one of those dishes we fight over; it just keeps getting better and better.
Cabbage Roll Ingredients
- Savoy Cabbage - An extra-large, round head works best for stuffing, or sub a round napa cabbage, or green cabbage.
- Onion and Garlic - Form the savory base of the sauce, adding sweetness and depth as it cooks.
- Crushed tomatoes - Create a bright, slightly tangy foundation for the sauce. Or sub fresh tomatoes.
- Sweetener (sugar, maple syrup, or honey) - Balances the acidity of the tomatoes with gentle sweetness.
- Spices (cumin, cinnamon, allspice, and salt) - Add warm, earthy complexity that defines the Turkish flavor profile.
- Broth or stock (chicken or vegetable) - Loosens the sauce and adds savory depth.
- Ground meat – ground lamb (my favorite), ground beef, ground chicken, turkey, or plant-based meat like Beyond Burger. Provides richness and structure, with lamb offering the most traditional flavor.
- Bulgur wheat (cooked rice, or other cooked grain, or cauliflower rice) - Adds texture and helps bind the filling; bulgur is traditional, while substitutions offer flexibility.
- Spices (salt, cumin, dried mint, coriander, sumac, chili flakes, cinnamon, and nutmeg) - Create layered warmth with subtle brightness and gentle heat, balancing the richness of the meat.
- Pine nuts (or slivered almonds) - Add rich buttery crunch and contrast to the tender filling.
- Dried apricots (or barberries, currants, or raisins) - Optional, but add pops of sweetness that beautifully complement the spices.
- Optional Garnishes- Fresh herbs (Italian parsley, dill, or mint) - add freshness and color just before serving. Toasted pine nuts or Yogurt
How to make Stuffed Cabbage Rolls
Blanch the cabbage. This makes the leaves pliable and easy to roll. Bring a big pot of salted water to a boil. Add the cabbage and blanch until tender, turning, about 10-12 minutes. Cool. You can do this ahead of time and refrigerate.
Make the Turkish Tomato Sauce. In a large saute pan, over med-high heat, saute the onion in 2 tablespoons oil until tender, 3-4 mins. Lower heat to medium, add garlic, saute 2-3 mintues until fragrant. Add crushed tomatoes (and all the juices), sugar, cumin, cinnamon, allspice, salt, and broth . Stir, bring to a simmer for 2 minutes, then turn the heat off.
Other ways to tenderize cabbage:
- BLANCH THE LEAVES: Alternatively you can peel off the cabbage leaves and blanch the leaves in batches of 3 for 1-2 minutes.
- MICROWAVE: You can also microwave the whole cabbage, covered tightly, in a bowl with 1 cup water for 10 mintues.
- FREEZE: You can also freeze the whole cabbage, then thaw- which is not really “blanching”, but tenderizes the leaves enough to roll. A longer method, but very simple if planning ahead.
Cool and separate. After blanching the cabbage, let the cabbage cool completely, then cut out the thickest part of the vein. Usually about 2 inches.
Make the filling. Mix everything together in a bowl. Instead of adding bulgar wheat to the filling, you can substitute Cauliflower Rice for a low-carb version. Cooked rice, cooked farro, or cooked quinoa will also work here. The pinenuts give this the lamb filling such a great texture.
Stuff and Roll. Place 1/3 cup of filling into each blanched cabbage leaf, then roll up like a burrito.
Fold the bottom end up first, then the sides.
Place them seam side down. Repeat until you’ve used up the filling.
Assemble. Place some of the seasoned tomato sauce on the bottom of an ovenproof braiser or skillet, then place the rolls on top, seam side down.
Then lather with the remaining tomato sauce.
Bake. Cover and bake at 350F for 60-75 minutes, until the cabbage is tender and melting.
Garnish. Sprinkle with fresh herbs and a few more toasted pinenuts if you like. At this point, you could cool, refrigerate, and reheat 1-3 days later for a special dinner or gathering.
Storage and Reheating
Store leftover stuffed cabbage rolls in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat covered in a 350°F oven, on the stovetop, or in a microwave.
Cabbage Roll Serving Suggestions
Serve them over garlic mashed potatoes, or with something creamy like this Turkish Cucumber Salad or Tzatziki. Cauliflower mash would be nice here, too.
Please remember to rate the recipe and share your adaptations in the comments below- I’m so excited for you to try this one. xoxo
Happy Cooking 🥂
Sylvia
More recipes you may like
- 40 Best Cabbage Recipes
- Cabbage Steaks
- Cabbage Stir Fry
- Hot and Sour Cabbage Soup
- Melting Slow-Braised Cabbage
- Grilled Cabbage with Sausage (vegan adaptable!)
Stuffed Cabbage Rolls Recipe
- Prep Time: 40
- Cook Time: 75
- Total Time: 1 hour 55 minutes
- Yield: 5-6 1x
- Category: main, lamb recipe, cabbage recipes, dinner idea, winter dinner,
- Method: baked
- Cuisine: Turkish
Description
These Stuffed Cabbage Rolls are tender and savory, infused with Turkish spices. Filled with your choice of ground meat (plant-based options too), toasted pine nuts, bulgar or rice, and simmered in the most flavorful Turkish tomato Sauce. Vegan-adaptable, gluten-free, and keto-adaptable.
Ingredients
- 1 onion, diced
- 4 garlic cloves rough chopped
- 14 ounce can of crushed tomatoes
- 1 teaspoon sugar or alternative sweetener (maple or honey)
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 cup broth or stock (chicken or veggie)
- 1/2 cup Turkish tomato sauce
- 2 finely minced garlic cloves
- 1 lb ground meat (uncooked): ground lamb (my preference) , ground beef, chicken, ground turkey or a plant-based ground meat like Beyond Burger
- 1 cup bulgar wheat, soaked (or add 1 cup cauliflower rice (raw), or 1 cup cooked rice, or other cooked grain)
- 2 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon dried mint (or sub dried oregano or thyme)
- 1 teaspoon coriander
- 1 teaspoon sumac (optional)
- 1/2 teaspoon chili flakes (aleppo is nice)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup pinenuts (or slivered almonds)
- 1/4 cup dried apricots, chopped (or sub-dried barberries, currants or raisins) ALL OPTIONAL
Instructions
- Soak Bulgar Wheat (if using) in a bowl of cool water, for 20 mins.
- Blanch Cabbage: Bring a big pot of salted water to a boil. Add the cabbage and blanch until tender, about 10-12 minutes. Cool. Alternatively you can peel off the cabbage leaves and blanch the leaves in batches for 1-2 minutes. You can also microwave the whole cabbage, covered tightly , in a bowl with 1 cup water for 10 mintues. You can also freeze the whole cabbage, then thaw.
- Preheat oven to 350F
- Make the Turkish Tomato Sauce. In a large saute pan, over med-high heat, saute the onion in 2 tablespoons oil until tender, 3-4 mins. Lower heat to medium, add garlic, saute 2-3 mintues until fragrant. Add crushed tomatoes (and all the juices) sugar, cumin, cinnamon, allspice, salt and broth . Stir, bring to a simmer for 2 minutes, then turn heat off.
- Place 1/2 cup of this tomato sauce in the bottom of a greased 9×13-inch baking dish (just enough to lightly coat the bottom) or 11 to 12-inch round braiser.
- Make the filling. In a medium bowl, place the lamb, drained bulgar wheat, garlic, 1/2 cup Turkish tomato sauce, salt, cumin dried mint, coriander, sumac, chili flakes, cinnamon, nutmeg, pine nuts, and dried apricots in a medium bowl and mix with a clean, damp hand, until well combined.
- Assemble the Cabbage Rolls: Place a blanched cabbage leaf on the counter. Cut 2 inches of the thick vein out of the bottom end. ( See photo). Fill with 1/3 cup lamb filling and roll up like a burrito, tucking edges in and place seam side down in the sauced, baking dish. Repeat with all. You should have 10-12 ish. See notes, for breakage.Once the baking dish is filled with the rolls, pour the remaining Tomato sauce over top. Give the pan a good shake.
- BAKE: Cover with parchment, then tightly with foil (or a lid). Bake for 1 1/4 hours. If baking in a saute pan, you could heat this up gently on the stovetop (covered) before placing in the oven and then bake for 1 hour.
- Remove from oven, garnish with fresh parsley, mint or dill, and a few pinenuts. Serve with a thick creamy yogurt if you like.
Notes
Tip: If using ground turkey or ground chicken, to prevent dryness, add 1-2 teaspoons olive oil to the mixture.
Option to make this in stages. Make the sauce ahead, the filling ahead, or blanch the cabbage ahead, storing it in the fridge. You can assemble ahead or make them from start to finish, bake, refrigerate, and reheat (covered).
If the cabbage leaves fall apart, split, get holes, or are too small, you can layer them, or lay two side by side and roll them into one roll. This is typical once you get to the inner smaller leaves.
For a keto version, leave out the bulgar wheat and replace it with raw “cauliflower rice” or with the remaining cabbage (finely shredded). Leave out the dried apricots and the sweetener.
Nutrition
- Serving Size: 2 rolls
- Calories: 594
- Sugar: 19.6 g
- Sodium: 726 mg
- Fat: 31.9 g
- Saturated Fat: 10.1 g
- Carbohydrates: 58.6 g
- Fiber: 12.5 g
- Protein: 26.2 g
- Cholesterol: 66.3 mg
This is divine. I tried a vegan version with French green lentils. I added a dense puree of roasted carrots, onion, and garlic (5 carrots, an onion, 6 garlic cloves, 1 tsp white wine vinegar). It held the lentils together and gave a nice texture. For vegan version of filling, I sauteed two garlic cloves, added spices, and then added cooked and drained lentils (1 ½ c). After a few minutes, with a bit of liquid, stirred in apricots and pine nuts (¼ c each), lowered heat and mixed in the dense puree of carrot and onion (1 ½ c). On low heat, let it brown slightly, watching closely. Omitted bulgar or rice. Cooked both sauce and cabbage longer, and blended sauce. Will try baking, too, next time. It helped to prep over a few days. It was a bit of work, but after the first bite I couldn’t wait to have it again and share it! Thank you! Such a delight!
Happy you gave this a try Hannah!
Hi there, what sort of cabbage is best, savoy, hispi?? Thanks
Savoy or a round napa cabbage. Savoy will look the prettiest!
Cooked it for the first time last night and it was gob- smackingly delicious. Looked at the comments and found that the addition of an egg to bind the filling was useful too. Apart from translating imperial to metric I found the instructions clear and precise! Thanks again for a great recipe and looking forward to trying the others. 👍
Thanks for this helpful review Graham! Glad you enjoyed.
This is an economic way to use my very special ground lamb from my local farmer! The flavors are outstanding! I used Arborio rice and added an egg to keep the meat mixture together. I also cooked it in a Dutch oven and added sliced potatoes and 3/4 c chicken both underneath the cabbage rolls. It will be an impressive dish to serve to guests! This is my trial run! Next time I’ll definitely make the tomatoe sauce the previous day.
Thanks for sharing your process Tracy! So happy it worked out for you. Appreciate your review!
I had to do a couple of subs for the sauce – I used leftover bolognese combined with tomato soup and diced tomatoes, added the Turkish spices. Yum.
Love the resourcefulness!
Excellent recipe, delicious flavors. This is great comfort food and an elegant dish for company. It is a bit labor intensive. I was able to get the leaves off without breaking them by cutting a ring around the cabbage base after boiling the whole cabbage and very gently peeling from the base while running water over it the water helped loosen the leaves. The only thing I would change is the amount of time to boil the cabbage leaves – double it. Worth the effort. Enjoy!
Thanks Carole, appreciate the helpful review!
Second time making this dish and it comes out great! Will try using lentils next time , should they be fully cooked first?
I would recommend cooked lentils, so you don’t have to adjust liquids and to ensure they are evenly cooked.
need to make a vegetarian version…for some family—what would you do/ tofu or ?
I would sub cooked lentils for the meat!
Thank you for the idea of lentils. Will do that.
You write: “Cover with parchment, then tightly with foil (or a lid).”
Why the parchment paper?
Hi Harry- aluminum from foil can leach into the food if it is touching it (especially acidic tomato based foods). So I always use parchment to prevent this. Aluminum is toxic to the body and after years of working in the food business (restaurant, catering) and not knowing this, turns out I am really high in aluminum. So now I am extra vigilant.
Excellent point. Thanks for your insight!
I am elated to see that you are holistic, and do not use the aluminum foil. I have not used in 20 years. I use parchment paper in place of foil. I am presently investigating the silicone in parchment. Soon all of our food, water and utensils will be healthy again. Thank you, Sylvia.
Awesome to hear Colette!
This looks like a fabulous meal and I can’t wait to try it! I’m just a little confused about the tomato sauce, though. It’s clear that you put 1/2 cup in the bottom of the baking dish, and that what is left over should be put on top of the rolls, but how much of the tomato sauce should go into the meat mixture? It’s listed as one of the things to mix into the meat filling, but there is no quantity given. I hope you can answer me soon!
Hi- Sorry about that Marian. You’ll also put a half cup in the filling, and the remaining overtop. I made it more clear. 🙂
Wonderful recipe…third time making it. We are vegan so I used vegan “crumbles” the first time and soy curls for the rest. Soy curls should be browned a bit before getting mixed but other than that, i followed the recipe exactly (opted for cauliflower rice) Used extra to make stuffed peppers. Thank you!
Perfect Sue- thanks for sharing your substitutions!
Thank you for the quick clarification! Planning to make this tomorrow!
It’s not clear to me whether you add the same spices in the same amount to both the tomato sauce and the mixture. Please clarify. Also, it would be nice to have instructions in the Turkish tomato sauce how it will be divided.
Hi Harry- I tried to make the recipe card more clear. Hope this helps.
Thanks.
Much better!
In step 5 you might consider writing “add 1/4 cup of the tomato sauce .”
This was one place I got confused and messed up.
That said, I thought the flavor was delicious!
Ok! I had that at the end of step 4- but I see how it could have been overlooked. Hopefully more clear now and appreciate the feedback. 🙂
Definitely, definitely not doing lamb ever. Never in my life have I had it. Though I have only had a few meats, I am now vegan.
This can be made vegan Alysa- if you read through the comments- people have used plant-based meat and/or lentils. 🙂
Ok lol
In Turkey we do not cook the rice either when we make the stuffing for the cabbage rolls, but we stuff it loosely knowing the rice will puff up as it cooks with the tomato sauce.
I bet that would work here, too- with long-grain rice. That’s how I do it with stuffed grape leaves…