Friday, March 8, 2013

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls Recipe
  • 1lb - Ground Chicken 
  • 1 cup - Cooked Rice
  • 1/2 cup - Bell Pepper (chopped small)
  • 1/2 cup - Yellow Onion (chopped small)
  • 1/2 cup - Italian Cheese Blend
  • 2 TBS Garlic
  • 1 tsp - Salt
  • 1 tsp - Black Pepper
  • 1 tsp - Basil
  • 1 tsp - Sage
  • 1 - Cabbage Head
  • 28oz - Seasoned Crushed Tomatoes
  • 1/4 cup - Parmesan Cheese
  • Combine chicken, rice, bell pepper, onion, Italian cheese, garlic, salt, pepper, basil and sage until thoroughly incorporated
  • Blanch the whole head of cabbage in boiling salted water for 3-4 minutes
  • Once cabbage has been blanched, carefully remove leaves
  • Fill each leaf with approximately 1/4 cup of filling, then carefully roll the leaves ensuring to tuck the corners in.  Continue process until all leaves are stuffed and rolled
  • Please rolls tightly in a casserole dish and cover with tomato sauce
  • Cover with foil and bake @ 350ยบ for one hour
  • Serve with a ladle of sauce on top and garnish with Parmesan cheese


  1. Hi Larry, The Cabbage Rolls looked awesome! If I wanted to make a larger batch, say 3 heads of cabbage, would I triple the amount of the rest of the ingredients

  2. Both the photo and list of ingredients look just like the stuffed cabbage I'd get for lunch in a deli when I worked in the theatre district of NYC on 5th st.... in 1980!
    I'm looking forward to making this and I can't thank you enough for the recipe.
    one thing: I somehow don't think it was chicken but I'm following your recipe exactly.

    1. Thanks! Yes I'm pretty sure it wasn't chicken too, but you can use any meat you like! I love stuffed cabbage with anything in it!!