Cabbage Rolls

Total Time:
3 hr 15 min
25 min
2 hr 50 min

about 1 dozen

  • Sauce:
  • 2 teaspoons butter
  • 1 cup chopped yellow onions
  • 1 teaspoon minced garlic
  • 1 (28-ounce) can chopped tomatoes and their juices
  • 3/4 to 1 cup cream
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 1 head cabbage, cored and scalded in hot water until soft and easy to separate
  • 2 teaspoons unsalted butter
  • 1 cup chopped yellow onions
  • 2 teaspoons chopped garlic
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 cup cooked long-grain white rice
  • 2 teaspoons Essence, recipe follows
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 egg
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Preheat the oven to 350 degrees F.

To make the sauce, melt the butter in a saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and cream and simmer, stirring occasionally, for 5 minutes. Add the vinegar and sugar and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from the heat and adjust the seasoning to taste.

Separate the cabbage leaves and remove the hard spine from each leaf. Spread on paper towels and pat dry. Set aside.

To make the stuffing, in a medium skillet melt the butter over medium-high heat. Add the onions and cook, stirring, until very wilted and starting to caramelize, about 5 minutes. Add the garlic, and cook, stirring, for 1 minute. Remove from the heat and let cool slightly.

Lay the cabbage leaves, rib side down, on a flat work surface. Spread a thin layer of the sauce over the bottom of a baking dish. In a large bowl, combine the beef, pork, rice, Essence, salt, pepper, egg, and cooked onions. Mix well with a heavy wooden spoon or your hands.

One at a time, spoon the filling into the center of the cabbage leaves, about 1/4 cup in each, depending upon the size of the leaves. Roll each into a neat cylinder and place in a layer on the sauce in the baking dish. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary. Pour the remaining sauce over the rolls, cover tightly with aluminum foil, and bake until the meat is cooked through and the rolls are tender, about 2 hours. Remove from the oven and serve the rolls with the sauce spooned over the top.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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4.8 51
Delisch!!  I froze the remaining uncooked cabbage rolls in the sauce in a tray.  How long will I need to cook them?<div><br /></div> item not reviewed by moderator and published
Best cabbage rolls ever! Great job Emril item not reviewed by moderator and published
That was the best cabbage roll I have ever had. item not reviewed by moderator and published
So flavorful! I took a shortcut and decided to use a jar of Emeril's gaaahlic spaghetti sauce instead of making my own. However I did add the vinegar and sugar to the sauce that the recipe called for. To the meat and rice mixture I added about 6-7 dashes of Worcestershire sauce and omitted the garlic since there was a lot in the sauce. The rolls baked perfectly in 2 hours and went wonderfully with mashed potatoes served on the side. item not reviewed by moderator and published
LOVE IT!!!! Made Cabbage rolls for the first time ever and it was amazing!!! Trying again right now using red cabbage! item not reviewed by moderator and published
I add 1 12oz can of tomato juice, 1 can of diced tomatoes with rotel tomatoes. It's very good and not too spicy. item not reviewed by moderator and published
So delicious - full of flavor! Based on comments, I skipped the cream in the sauce, and I was generous with the measurement of "essence." We served with sour cream. I'm curious about the taste buds of the person who gave this recipe one star and called it "bland." Forgot the herbs and spices, maybe? Because we eat all kinds of food including spicy Indian food, Mexican food, and unusual Thai, Chinese, Vietnamese and Philippine food, and in no way could this dish be considered bland. I wanted to freeze the leftovers, but my husband wouldn't let me. He wants to eat it all up this week so I'll make it again soon. One criticism: There's no indication of how many people this dish is meant to serve. item not reviewed by moderator and published
Loved it!! item not reviewed by moderator and published
For me, I thought the flavor could have been amped up a bit but the techique of this dish was great. In the future I will delete the cream since I thought it just diluted the overall flavor and that's how I would amp it up a bit. As usual though, Emerill has shared another recipe that I can happily add to my recipe box. TY! item not reviewed by moderator and published
Wonderful recipe your number 1 Emeril item not reviewed by moderator and published

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Recipe courtesy of Bobby Flay