Name: Lebanese Stuffed Cabbage Rolls Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Lebanese
Ingredients: 1 large green cabbage, outer leaves removed and blanched; 500g (1 lb) ground lamb or beef; 1 cup raw white or brown rice; 1 medium onion, finely chopped; 1 teaspoon ground allspice; ½ teaspoon ground cinnamon; Salt and black pepper to taste; 3–4 tablespoons olive oil; 2 medium tomatoes, blended or chopped; 2 cloves garlic, minced; 2 cups water or broth; Optional: pine nuts, raisins, lemon juice, fresh parsley for garnish

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Introduction

Lebanese Stuffed Cabbage Rolls are a comforting and flavorful dish featuring tender cabbage leaves wrapped around a savory mixture of ground meat and rice. Simmered in a rich tomato sauce, these rolls are perfect for a hearty family meal or special occasion.

A black cast iron pan holds five cooked cabbage rolls, each wrapped in light green cabbage leaves with a slightly charred, browned top sprinkled with chopped fresh green herbs. The cabbage rolls sit in a thick, chunky red tomato sauce with visible pieces of diced tomatoes and herbs spread evenly in the pan. In the center of the pan, there is a dollop of smooth white sour cream topped with small green herb bits. The texture of the cabbage leaves shows veins and slight translucency, and the pan rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large green cabbage, outer leaves removed and blanched
500g (1 lb) ground lamb or beef
1 cup raw white or brown rice
1 medium onion, finely chopped
1 teaspoon ground allspice
½ teaspoon ground cinnamon
Salt and black pepper to taste
3–4 tablespoons olive oil
2 medium tomatoes, blended or chopped
2 cloves garlic, minced
2 cups water or broth
Optional: pine nuts, raisins, lemon juice, fresh parsley

Instructions

Step 1: In a large bowl, combine the ground meat, rice, chopped onion, ground allspice, ground cinnamon, salt, and black pepper until well mixed.
Step 2: Blanch the cabbage leaves in boiling water for 1 to 2 minutes until softened, then drain and set aside.
Step 3: Place a spoonful of the meat and rice mixture near the base of each cabbage leaf, fold the sides in, and roll tightly upward to form a neat roll.
Step 4: Heat olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Step 5: Add the blended or chopped tomatoes to the pot and cook for 5 minutes, seasoning with salt and a pinch of sugar if desired to balance the acidity.
Step 6: Arrange the cabbage rolls seam-side down in layers inside the pot, pressing them gently to pack them in.
Step 7: Pour the tomato sauce over the rolls and add enough water or broth to cover the rolls halfway.
Step 8: Cover the pot and simmer on low heat for 1 to 1.5 hours, until the rice is fully cooked and the cabbage is tender.
Step 9: Garnish with fresh parsley and serve warm with a side of yogurt or salad.

Tips & Variations

For extra texture and flavor, add pine nuts and raisins to the meat mixture before rolling.
Use lemon juice in the tomato sauce or as a finishing drizzle to brighten the dish.
If you prefer a vegetarian version, substitute ground meat with cooked lentils or mushrooms.
Be gentle while blanching cabbage leaves to avoid tearing them during rolling.

Storage

Store leftover stuffed cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. You can also freeze the rolls in sauce for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Five stuffed cabbage rolls with a golden-brown, slightly crispy outer layer sit in a cast iron pan filled with chunky red tomato sauce mixed with diced vegetables. Each roll is topped with finely chopped green herbs and bits of browned seasoning. In the center of the pan, there is a dollop of white sour cream sprinkled with green herbs. The pan is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked rice for the filling?

It’s best to use raw rice in the filling so it cooks fully inside the rolls during simmering. Pre-cooked rice can become mushy and lose texture.

How do I prevent the cabbage rolls from falling apart during cooking?

Blanching the cabbage leaves until just tender makes them pliable. Rolling tightly and arranging them seam-side down in the pot helps keep them intact while simmering.