These cabbage rolls are hearty, delicious, and packed with nutritious ingredients. By using rice instead of breadcrumbs or other fillers, this recipe stays entirely gluten-free without sacrificing flavor or texture. It’s a comforting, home-cooked meal that’s both satisfying and freezer-friendly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Green cabbage
Ground beef or ground turkey
Cooked white or brown rice
Onion
Garlic
Egg
Salt
Black pepper
Paprika
Dried oregano
Tomato sauce
Crushed tomatoes
Olive oil
Lemon juice or vinegar (optional, for sauce balance)
Fresh parsley (optional, for garnish)
Directions
Bring a large pot of water to a boil. Core the cabbage and gently peel off the leaves. Blanch the leaves in boiling water for 2–3 minutes until pliable. Set aside to cool.
In a bowl, combine ground meat, cooked rice, finely chopped onion, minced garlic, egg, salt, pepper, paprika, and oregano. Mix well until fully incorporated.
In a separate bowl, mix tomato sauce and crushed tomatoes. Add a splash of lemon juice or vinegar if desired for brightness.
Spoon 2–3 tablespoons of the meat mixture into the center of each cabbage leaf. Fold the sides in and roll up tightly.
Spread a layer of the tomato mixture on the bottom of a large baking dish or Dutch oven. Place the rolls seam-side down in the dish.
Pour the remaining tomato sauce over the top of the rolls, covering them completely.
Cover tightly with foil or a lid and bake at 375°F (190°C) for 1 hour, or until the rolls are cooked through and tender.
Garnish with fresh parsley before serving.
Servings and timing
This recipe serves 4 to 6 people. Preparation takes about 30 minutes, and baking time is approximately 1 hour, for a total of around 1 hour and 30 minutes.
Variations
Vegetarian Version: Replace meat with a mix of lentils, mushrooms, or chickpeas.
Spicy Cabbage Rolls: Add chili flakes or hot paprika to the filling for a spicier version.
Sauce Variation: Use marinara, tomato basil sauce, or add a splash of broth for a lighter sauce.
Herb Upgrade: Include fresh dill or mint in the filling for a unique flavor twist.
No-Bake Option: Cook the rolls on the stovetop in a covered skillet or Dutch oven.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 2–3 minutes per portion or in the oven at 350°F (175°C) covered, for about 15–20 minutes until heated through.
To freeze, let the rolls cool completely, then store in a freezer-safe container or wrap individually. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Are cabbage rolls naturally gluten-free?
Yes, as long as no breadcrumbs or wheat-containing fillers are used. This recipe uses rice, making it naturally gluten-free.
Can I use red cabbage instead of green?
Green cabbage is preferred for its flexibility and mild flavor, but red cabbage can be used with a slightly longer blanching time.
Can I prepare the rolls ahead of time?
Yes, you can assemble the rolls up to a day in advance and refrigerate until ready to bake.
What type of rice works best?
Long grain white rice or brown rice are both great. Make sure it’s fully cooked before mixing into the filling.
Can I make this recipe egg-free?
Yes, the egg helps bind the filling but can be omitted if needed. The rolls may be slightly more delicate.
Do I need to cook the meat before stuffing?
No, the meat cooks inside the rolls while baking, keeping it juicy and flavorful.
Can I use quinoa instead of rice?
Yes, cooked quinoa is a good gluten-free substitute for rice in this recipe.
How do I prevent the rolls from falling apart?
Use pliable cabbage leaves and roll them tightly, tucking in the sides securely.
What can I serve with cabbage rolls?
They’re great with mashed potatoes, a simple salad, or roasted vegetables.
Can I use a slow cooker?
Yes, layer the rolls and sauce in a slow cooker and cook on low for 6–7 hours or on high for 3–4 hours.
Conclusion
Gluten-free stuffed cabbage rolls are a nourishing, flavorful dish that’s as comforting as it is wholesome. With simple ingredients and plenty of variations, this recipe is a crowd-pleasing favorite that fits a variety of dietary needs. Whether you’re feeding the family or prepping meals for the week, these cabbage rolls deliver comfort and nutrition in every bite.
Gluten-free stuffed cabbage rolls are a hearty and comforting dish made with tender cabbage leaves wrapped around a savory mixture of meat, rice, and spices, all simmered in a rich tomato sauce. Naturally gluten-free and perfect for family meals or meal prep.
Ingredients
1 large head green cabbage
1 lb ground beef or ground turkey
1 cup cooked white or brown rice
1 small onion, finely chopped
2 garlic cloves, minced
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 can (15 oz) tomato sauce
1 can (15 oz) crushed tomatoes
1 tablespoon olive oil
1 tablespoon lemon juice or vinegar (optional)
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C).
Bring a large pot of water to a boil. Core the cabbage and carefully peel off the leaves. Blanch leaves for 2–3 minutes until pliable, then drain and cool.
In a large bowl, mix ground meat, cooked rice, onion, garlic, egg, salt, pepper, paprika, and oregano until well combined.
In a separate bowl, mix together the tomato sauce, crushed tomatoes, olive oil, and lemon juice or vinegar (if using).
Place 2–3 tablespoons of filling in the center of each cabbage leaf. Fold sides inward and roll tightly.
Spread a layer of tomato sauce mixture on the bottom of a large baking dish or Dutch oven.
Arrange cabbage rolls seam-side down in the dish. Pour remaining tomato sauce mixture over the top to cover the rolls.
Cover tightly with foil or a lid and bake for 1 hour, until rolls are tender and cooked through.
Garnish with fresh parsley before serving.
Notes
Use red cabbage if desired, but blanch longer for pliability.Make it vegetarian with lentils or mushrooms instead of meat.Add chili flakes for a spicy version.Prepare the rolls up to a day in advance and refrigerate until ready to bake.Freezes well—cool completely before storing in freezer-safe containers.
