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There is nothing quite like Lebanese Stuffed Cabbage Rolls filling the kitchen with their warming blend of spices and tomatoes. This comforting dish brings together rice, ground meat, and delicate cabbage leaves in a luscious tomato bath—honest flavors that never go out of style.
I shared this with my neighbors once and they still mention that meal every time we cross paths. This recipe feels like a little Middle Eastern feast at your own table.
Ingredients
- Green cabbage: whole leaves for sturdy wrapping and a mild-sweet taste, look for ones with leaves that peel off easily
- Ground lamb or beef: brings richness and pairs beautifully with warm spices, choose meat with a bit of fat for more flavor
- Long-grain rice: balances the filling with soft texture, rinse well for the fluffiest results
- Onion: freshly diced adds a mellow sweetness, the finer the chop the more evenly it blends in
- Allspice and cinnamon: together these spices give unmistakable warmth, go for freshly ground if you can
- Tomatoes: fresh or canned become the base of the slow-simmered sauce, opt for ripe and juicy
- Olive oil: rounds everything out, choose a fruity one for best results
- Pine nuts or raisins (optional): for a touch of luxury, toast the nuts lightly for deeper flavor
Instructions
- Prepare the Filling:
- Mix ground meat with rinsed rice, chopped onions, a good pinch of allspice, cinnamon, black pepper, and salt in a large bowl. Use your hands to combine until everything is evenly distributed but do not overwork the meat.
- Blanch the Cabbage:
- Carefully separate whole leaves from the head of cabbage and drop them into boiling water. Let them soften for just a few minutes until flexible, then lift out and drain on kitchen towels.
- Fill and Wrap:
- Place a generous spoonful of filling near the base of each cabbage leaf, fold the sides in tightly and roll up from the bottom forming a neat little package. Repeat with all leaves.
- Layer the Pot:
- Lay each roll seam-side down in a wide heavy pot. Make sure the rolls fit snugly in a single layer or stack gently.
- Make the Tomato Sauce:
- Blend fresh or canned tomatoes with olive oil, minced garlic, salt, and a pinch of sugar. Pour this mixture all over the cabbage rolls so they are nearly submerged.
- Simmer Gently:
- Cover the pot and let everything cook slowly over low heat for about one hour and fifteen minutes. Check that the rice inside is tender and the cabbage is soft but still holding together.
- Let Rest and Serve:
- Allow everything to cool for ten minutes before transferring gently to a platter. Top with plenty of fresh parsley or mint and a squeeze of lemon if you like.
Cinnamon is always the ingredient that brings me right back to my grandmother’s kitchen. She never measured—just a quick dusting over the bowl but the scent as it simmered is a core memory. I love seeing the look of surprise on new friends’ faces when they taste that familiar-sweet warmth in a savory dish.
Storage and Leftover Tips
Leftover stuffed cabbage rolls keep best in a tightly sealed container in the refrigerator for up to four days. Just reheat gently in a saucepan with a splash of water to keep them juicy and they are every bit as good reheated. For longer storage they can be frozen once cooled but remember to thaw overnight in the fridge before warming back up so the cabbage does not turn mushy.
Easy Ingredient Swaps
If lamb or beef is out of reach or not your favorite, ground turkey or chicken works well, just add a little extra olive oil for moisture. You can stir in rinsed canned lentils for a tasty vegetarian alternative. For a citrusy pop, try a layer of sliced lemon between the rolls before cooking.
Perfect Ways to Serve This
These cabbage rolls are wonderful with a dollop of plain yogurt and a sprinkle of sumac for tang. Some folks like them with crusty bread to soak up that beautiful sauce or simply garnish with extra herbs and toasted pine nuts for more color and crunch. When serving as a main dish I often add a bright salad on the side.
Nothing brings people together quite like passing around a big pot of these cabbage rolls. The best part is everyone gets their own tidy little parcel—filled with flavor and a sense of tradition in every bite.
Recipe Q&A
- → What type of meat works best for these cabbage rolls?
Both ground lamb and beef are traditional. Choose based on your preference or use a mix for added depth.
- → How do you blanch cabbage leaves properly?
Submerge large cabbage leaves in boiling water for a few minutes until pliable, then drain and cool before filling.
- → Can I add extra ingredients like pine nuts or raisins?
Yes, pine nuts add crunch and flavor, and raisins contribute subtle sweetness. Adjust to your taste.
- → How do you prevent the rolls from falling apart during cooking?
Fold the sides inward and roll tightly. Place seam-side down in the pot so they hold their shape.
- → What spices give Lebanese cabbage rolls their unique flavor?
Allspice, cinnamon, and black pepper provide signature warmth and depth. Adjust spice levels if desired.