What a helpful post! I always wanted to make those, but never really got around doing it.

your cabbage rolls (we don’t use pork-we mix lamb and beef) and the way your prepare them are similar to the Lebanese .
seems both of us are thinking about dolmas(stuffed vegetables) these days, last night I posted the Lebanese Stuffed Grape Leaves.
I enjoy your blog very much, it was one of the reasons, I started mine.
thank you Arlette

I LOVE cabbage rolls. My mom used to make them and they were so good!

I love cabbage rolls. In fact in our country we also make it approximately by the same recipe. there some differences of course,for example we make it smalIer and we put uncooked meat .I am very surprised to see that you cook cabbage rolls too. By the way I reallya fan of your blog .

I love cabbage rolls, I made them very often… once, before my children told me they hated cabbage… maybe I’ll make it again soon, you never know if they like it now. At least I would a lot! Wonderful step-by-step pictures.

I am hoping that I could get my husband to eat cabbage this way! Looks good.

I’m with Rita on this one - I love them but never made them figuring they were too “difficult”. Thanks for the step-by-step instructions.

Oh wow, they look like bigger versions of stuffed vine leaves, and I LOVE stuffed vine leaves. Therefore, bigger is certainly better!

I will defiantly be stealing this recipe, in the very near future hopefully!

Katie xox

I love any recipe that replaces carbs for a healthy green leaf. Lovely pictures, I know what I am making for dinner tomorrow night

Gosh Ivonne yes I need to do cabbage rolls again. My grandmother made them always, my mother I don’t think ever That may say something about cooking in the 50’s.
I know Gorn would enjoy this. He loves it when dinner is in the oven and I can sit with him.

It brought tears to my eyes to see my sisters hands work the cabbage just like Mom…way to go! What a great website.

NOSTALGIA ALERT!! My mom always made the best cabbage rolls

Watching you make these was like being in the kitchen with my mom… we used to do these all the time back in the day (though I despised them as a kid). Thanks for the memories!

Hello Ivonne…
My Mom has made cabbage rolls for years and her recipe is similar but she uses gr.beef only and adds grated carrot in with the onions, and makes a sweet and sour tomato sauce using br sugar and vinegar with sauteed onions on top. Now, my sweet hubby doesn’t really like her sauce and prefers savoy cabbage with a veal only filling, like Ma makes (of course!) I am definitely going to try this receipe, thanks so much for sharing. Kim

I’ve never made cabbage rolls, sounds like fun!

M e ha gustado muchisimo tu paso a paso, solo puedo decir bravo!!! es una receta que copio con tu permiso…besos

What a nice dish! I m not a cabbage fan (sounds funny but baked like this I think I ll eat them. Look really good. Nice friends you ve got

What excellent timing! My husband was asking me for these just the other day and I did not have a recipe to go to for it. Guess I will have to make them now.

Hi Ivonne - just in case you’d enjoy making a really, REALLY simple version of cabbage rolls, I posted a story about it recently.
http://tastingspoons.com/archives/933
These aren’t done in the traditional way - they’re un-rolled ones - basically steamed cabbage served with the filling (with all the appropriate flavors included) and you just spoon the sauce over the cabbage. Takes less than an hour to make start to finish. I thought it was delicious and will definitely make them again. It was a magazine recipe.

These look like great cabbage rolls - so often they are full of rice but little else. Ewww

I used to love cabbage rolls - but then one day I found my grandmother’s band-aid in one - ewww.

Oh boy…cabbage rolls! I haven’t made them in ages! and I love them so much. They are a labour of love…kind of time-consuming to make. Yours looks absolutely delicious!

Thanks for the tip on how to separate the cabbage leaves!
I’ve always made them with the wrinkly type of cabbage because I couldn’t get the leaves apart without tearing them!

Thanks for posting this. I’m desperate for cabbage recipes as its always in my veg box and I’m running out of things to make! Looks delicious.

I LOOOOOOVE Cabbage Rolls! Love’ em! I must confess to almost never making them at home now that the kids are gone and just two gather around the table, it seems silly to have an army of food that if the truth be told only one person actually enjoys! I order them out when I see them on the menu somewhere but confess to being most disappointed when they arrive.

Yours look delicious and upon careful consideration find no reason at all why you couldn’t make ‘a few’ just to make ME smile.

Consider me on the case!

Comfort food indeed! The cabbage rolls look great! Reminds me I need to make things like lasagna…

Mmmmmm, I love cabbage rolls. My mom, grandma, and I have perfected a similar recipe. We use sage and now I am thinking it would be a good meal for the weekend.

I adore stuffed cabbage, one of my all time favorite things to cook, I make them slightly different then you…I pre-cook the rice (al dente) and then layer the rolls into a crock pot…I add a bit of dark brown sugar to my tomato sauce and let them cook all day…They are so good you can’t eat enough of them…

I couldn’t stand Cabbage Rolls as a child, but now I crave them. Same goes for stuffed peppers.

Thank youfor this tutorial. The last time I made stuffed cabbage, I didn’t like the way they turned out. I’ve always used cooked rice, but will try these next week when I’ve shopped for the ingredients. I guess you don’t remove the vein; that’s what bothered me.

[…] Cream Puffs In Venice - Yvonne demonstrates cabbage rolls. […]

OH man I love Cabbage Rolls and it is one of the dishes I can’t wait to make the week after St. Patrick’s Day as a great way to use up left over cabbage. OH yum….

Lovely tutorial, lovely, comforting dish. I’m with the lady who adds grated carrots to the filling; I add raisins too, and yes, I also use a sweet and sour tomatoe sauce. Really, the tomatoe sauce is key if you want a truly flavorful dish. Othewise it is rather bland, but bland has its’ meris too.

If you like cabbage rolls, you can achieve the same taste without the blanching, rolling, etc. Just mix rice, tomato, spices, cooked meat and onion, shredded cabbage, raw rice, and water in a big ovenproof casserole. Bake covered, at 350, stirring once, until cabbage is soft and rice is cooked, about an hour. Nummmmm.

as a personal chef, i developed a stuffed cabbage recipe for my clients. to my delight, it was a huge hit. for all who love stuffed cabbage, i offer you this version using ground lamb. saute lamb, onion, garlic, finely chopped carrots and zucchini, pine nuts, currants, some oregano or thyme, and cooked short grain brown rice. follow the directions in this post for filling the cabbage and top with a simple tomato sauce with a bit of lemon juice and brown sugar added for that wonderful sweet and sour effect! bake, eat, enjoy!

I really like this recipe, i did not use the veal but put in extra beef instead. The only problem that I had with this recipe was that I had to cook it for an extra 20 minutes to get the rice done, which in turn, dried out the meat. Also with the 30 minute cook time I felt that the cabbage was not done enough for my personal taste, but I am from Georgia and we cook all our vegetables to death anyway. I think that next time I am gonna try either cooking the rice b4 putting it in the meat filling, or at least par-boiling it. I did like the recipe overall and they were very beautiful to serve, I served them to my husband for Father’s Day and he loved them onced I got the rice done that is. I also used a little more tomato sauce than requested, but I feel that is a matter of personal taste. Thank you for a great recipe and the step by step guide was a tremendous help.

HI ALL TRY PUTTING CABBAGE IN FREZER AND PULL IT OUT A DAY BE FORE YOU NEED IT AND YOU WILL NOT HAVE TO
BOIL IT AT ALL IT WORKS GREAT JUST A HINT