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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4.7 60
This was wonderful. Next time we will double the sauce so when we serve it with fresh green beans and buttered noodles, there will be some extra for both the rolls and the noodles. item not reviewed by moderator and published
These are delicious! I will definitely make them again. I put them in a 9x13 and I think I will use a slightly smaller dish so they are snugged up against each other and the sauce remains on top. item not reviewed by moderator and published
Yummy recipe...It seemed a little lacking on sauce...I will double it next time but the flavours are very delicious....will make this again!! item not reviewed by moderator and published
This was a delicious recipe. Lots of flavor. item not reviewed by moderator and published
These cabbage rolls were the best I've ever had! I did make some adjustments. First of all, I didn't want cream so I just left it out of the sauce and didn't try to substitute anything. I didn't have apple cider vinegar so I substituted a tablespoon of a fruit based vinegar I had in the pantry. Otherwise the sauce was prepared as directed and it was YUMMY! So much better than one gets in a restaurant! On the meat mixture I used hamburger only because I didn't have the  pork. In the spice mix I added minced onion because I didn't have powdered onion, and I added a dash of cinnamon. I prepared  everything as directed. Since I was cooking 8 instead of 12 I only cooked them for 1 and 1/2 hours and they were perfect. The one thing I'll do differently next time is to cook the onions and garlic for the sauce and the meat mixture together and just divide them. Next time I'll probably substitute 1/2 cup of wine for the vinegar in the sauce, just to see how that works.  I hope you enjoy these as much as we did! item not reviewed by moderator and published
Loved the sauce, but the essence totally overwhelmed the flavor of the filling.  All I tasted was essence.  Next time I'll use less essence and more garlic.  Overall a good recipe! item not reviewed by moderator and published
All I can say is WOW, these are so delicious!!!  We loved them, even my son who is very picky.  I thought he would turn up his nose at the sight of cabbage, but he devoured all of it and was the first to finish!  They are RICH and FULL of FLAVOR.  Following are some adjustments I made that took them from excellent to out of this world good.<br /><br /> I usually double the sauce for any recipe I make.  I just plain like lots of sauce!  I followed the directions for Emeril's sauce using Muir Glen Organic fire roasted diced tomatoes and to it I added 1 jar of Mezzetta Napa Valley Marinara spaghetti sauce (the one without wine, found at Safeway.)  If you are going to add a prepared sauce it's worth it to spring for a higher end marinara.  Despite some of the reviews I still added 1/2 c. of cream.  I figured the addition of the marinara would dilute the effect of the cream enough, and it did.  The cream in the sauce gives it a rich dimension and the flavor of the sauce changes a lot as it bakes.  If I didn't know better I would never guess there was cream in the sauce.  I also doubled the stuffing so I'm glad I had more sauce.  The sauce was so good that I'd like to have even more.  Next time I will also add an 8oz can of Muir Glen tomato sauce.<br /><br />As I mentioned I doubled the stuffing ingredients, so 1lb of ground pork and 1 lb of ground beef, 2 cups rice, doubled salt. pepper, and Emeril's Essence, which you can buy at the store pre-made, 2 eggs.  To the stuffing I also added 2 finely diced carrots.  Sauteed the carrots along with the onion and garlic.  Also added 3/4 c. grated Parmesan and 5-6 Tablespoons chopped fresh dill.  The addition of the dill really added a great subtle flavor and helped brighten the stuffing.  I also cooked my rice in chicken broth to ensure that it would be savory.  I was able to stuff 19 rolls with a heaping 1/3 c. of stuffing for each roll.  I've read that some readers saute their meat before hand.  I don't think I'd recommend that as I think it would change the texture of the meat.  When it's allowed to bake inside the rolls it really comes out very tender and almost melts in your mouth.  This is an involved dish, not the kind of thing to make on a work night, plan on 3.5 hours.  It took me 1.5 hours to assemble the sauce, stuffing, &amp; rolls.  They are so good it's worth every minute not to cut corners.<br /><br />Final tip.  I also found that it helped to cut off the end of the cabbage before boiling it, as suggested by others.  I didn't bother coring it.  The cabbage naturally wants to roll in the water so I stuck a knife in the bottom of it to hold it down in the water.  The leaves just kind of naturally started pulling away from the cabbage and I was able to use tongs to remove them one by one.  This seemed easier than trying to remove the whole cabbage, taking off leaves, then boiling again to get more of the inner leaves.<br /><br />This is going to be a new family favorite and will no doubt be passed to my daughter when she learns to cook.  <br /> item not reviewed by moderator and published
I made this for dinner tonight with a few changes after reading a lot of the reviews.  I used 1/2 roll of Jimmy Dean breakfast sausage instead of ground pork because my local stores (2 stores) were out of ground pork.  I  browned my beef and pork together prior to adding to the mixture to reduce oven time.  I used about 3/4 of a 29 oz can of tomato sauce instead of diced tomatoes (it was plenty).  I used 1 tablespoon of Essence instead of 2 teaspoons.  I did not use cream.  I did not use an egg.  After rolling the cabbage, I baked the rolls for about 45 minutes.<div>It was DELICIOUS!!!!  I gave it 4 stars because it takes a lot longer than 25 mins for prep.  It took me about 1 hr. and 25 mins.  I would definitely make this again...the exact same way.</div> item not reviewed by moderator and published
I made this for dinner with a small change, I used ground turkey. All I can say is YUMMY!   My family loved it item not reviewed by moderator and published
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
Wow, these where fantastic!!! item not reviewed by moderator and published
Really great and relatively easy. I used Hot Italian Sausage to give it more bite. Love the creamy sauce! item not reviewed by moderator and published
I read all the reviews before making the recipe, it really helps to hear from others first. So I Changed a few things and they came out FANTASTIC! First off the sauce, I didn't add the cream and I let it simmer longer while I separated the cabbage leaves and it reduced very well. I also added 2 TBS of essence to the sauce because of he frequent bland complaint. (Bam!) Next time I will double this recipe because everyone just gobbled them up! item not reviewed by moderator and published
Everything was great except the sauce. The cream did not add to the recipe at all. Everything else was great. item not reviewed by moderator and published
FANTASTIC... I have made cabbage rolls before but this receipe was Easy and Soooo good.. Even my grandkids loved it... This is a KEEPER!! item not reviewed by moderator and published
I know it is summer time but I just had to have something substantial to eat. I haven't made cabbage rolls in decades. I liked this recipe because it is pretty easy and the results were excellent. My husband rarely comments on any of the recipes I try but last night he actually said he liked it. That says it all. I followed the recipe as written but I did make sure to season my rice which is a big component of this recipe. I thought the sauce was absolutely wonderful. Although my sauce did not thicken up. Personally I did not care for the chopped tomatoes. Next time I would puree them or possibly use tomato sauce. I have left overs and I will freeze. I am sure they will be even better the second time around. item not reviewed by moderator and published
These were great!! Thanks Emeril!! item not reviewed by moderator and published
I didn't have ground pork but I did have bacon!... So, I chopped up the uncooked bacon and mixed this with the meat and rice instead. It was DELISH!!! I had to taste it before my husband got home and almost couldn't stop... I have a feeling he is gonna be a happy man tonight. item not reviewed by moderator and published
Wow, this recipe, although a bit time consuming, is fabulous! I do add red pepper flakes and a bit more essence into the meat mixture, just to add more flavor. But, all in all, this recipe is really good. Thanks Emeril! item not reviewed by moderator and published
Due to the complaints about the bland stuffing, I substituted the ground pork with fresh cajun sausage from Rouse's. It was great with black eye peas for New Year's. item not reviewed by moderator and published
Made this tonight for dinner and my husband and I loved it. I only gave 4 stars because we too thought it was very bland. When ever I make a meat mixture like this (meat balls, meat loaf ... I always fry up a test patty before I go to the trouble of rolling the balls or in this case the leaves. This way you know how it will turn out. I added garlic salt, red pepper flake, and cayenne pepper. The sweet cabbage and cream sauce was a nice balance against the heat. item not reviewed by moderator and published
I am making this recipe for the third time it has always been super tasty, I like to use a little bit of sriracha sauce on the rolls, I have used italian sasuage in the past instead of ground pork which tasted great. Tonight I had no rice so I am using quinoa as a alternative. item not reviewed by moderator and published
Thanks, Emeril! I've made these for years. We do a vegetarian version with meatless ground and brown rice. And sub creamy tomato soup for the cream to cut the fat. We also add caraway seed to the mixture a la my great grandma. The addition of the apple cider vinegar and sugar (Splenda for us adds a lovely tang to the sauce that kicked it up notches and we're so grateful to you for preparing it this way!! item not reviewed by moderator and published
First, let me say that I LOVE Emeril! He is my "go to" whenever I'm in a Culinary Quandary. My husband comes from Germany, so when I wanted to make Cabbage Rolls with our bumper crop of cabbages, it had to be good, so I went with this recipe. I made a few adjustments to suit my circumstances. First, with a tomato cream sauce, I can't resist a little Sherry, so I added about 1 Tbs. And when I went to pull out the cabbage, there was a zucchini that HAD to be cooked ASAP! So I chopped it finely and added it to the onion mixture for the stuffing. I didn't have the cooked rice, so I added a half cup of uncooked rice to the onion mixture and toasted it, then added a cup of cabbage liquid and let it cook a little before adding it to the stuffing. YUM! If you don't have (like me a HUGE jar of Emeril's Essence in your pantry, I encourage you to make a bunch and have it available for any time you want to put together an AWESOME dinner out of whatever you have! item not reviewed by moderator and published
I've used this recipe for years, only instead of cabbage, I stuff the meat mixture into red bell peppers...YUM! item not reviewed by moderator and published
Bravo! I've been using this recipe for a few years now. I don't substitute anything. It doesn't need it. Delicious and everyone I've made it for thinks so as well. item not reviewed by moderator and published
I made this for my family and they loved it . My wife is polish and with her heritge there is a lot of sacred ground that you want to avoid . But I had to try this one , they all loved it . It turned out great .The only thing i would do different is to use tomato sauce instead of chopped . You wont have to reduce it , it is already at the right consistincy . Every thing else was good . A keeper for the polish supper . item not reviewed by moderator and published
I followed this recipe as printed with the exception of adding 1/4 t. crushed red pepper to the meat mixture because it seemed kind of bland as written. That didn't help at all. I was right...the meat was bland, almost to the point of being tasteless. The sauce was also very bland and, although I let it simmer, it never thickened. After I tasted the first roll, I cut it open and added salt, pepper, and hot sauce. There is no way to taste the meat mixture prior to stuffing the cabbage leaves since it is raw. I would NOT make this recipe again. item not reviewed by moderator and published
These were absoulutely wonderful! - and I don't normally like cabbage rolls. Thank you Emeril for the excellent gourmet meal. item not reviewed by moderator and published
I have been looking for a recipe that resembled my mom's. This is the best recipe I have found. It is easier than I thought and you can adapt as you wish for seasoning. I used sour cream instead of cream, sauerkraut in between the layers. That's how my mom made it. I used Emeril's sauce once and used my mom's choice of tomato juice once. Both were wonderful. Thanks Emeril. I have created a monster-my family loves these and wants them more often than I want to make them. I finally followed another reviewer's advice and make extra and freeze. item not reviewed by moderator and published
I've put off making this recipe because I've never used this cooking method with cabbage leaves before, and always thought it would take forever... Funny enough, I made them when I was limited on time, and let me tell you it was alot easier than I thought!!! Of course it did take some time, but I thought it was going to be alot more tedious than it actually was. As far as taste goes, these rolls were SO delicious, OMG! I probably ate like 8 rolls no joke and that was even before I served them up. :) The trick on this is to make sure you've made your Essence ahead of time (I always make sure I'm stocked). The filling in this recipe can also be made in advance!!! Just prepare according to recipe and store tightly covered in the refrigerator up to two days ahead. I would be sure to make the sauce fresh, though. I served my rolls with baked potatoes with sour cream and green onions. Everyone wanted thirds. :) Enjoy! item not reviewed by moderator and published
I browned the beef and drained off the fat. Mixed with the remaining ingredients thereby cutting down the amount of bake time to 45 minutes instead of 2 hours. item not reviewed by moderator and published
I made this for my family but substituted the meat for Ground Round. I am a vegetarian but my husband is not. He thought it was awesome and didn't realise that it was "faux' meat. My 5 year old ate it all up too! Great recipe!! item not reviewed by moderator and published
Not as much work as I thought it'd be, and absolutely delicious! I wanted to make it "meat heavy," so I used a pound of lean ground beef plus a tube of Jimmy Dean breakfast sausage. Added a chopped-up parsnip and a little bit of cinnamon (to make it earthier), and subbed brown sugar for regular. Amazingly good, and my husband and teenager gobbled it up and asked for more. Will definitely be added to my list of regular dinner recipes! item not reviewed by moderator and published
Great recipe. I used orzo rather than rice, and added a lot of spices (smoked paprika, thai peppers, black pepper, cayenne peper) to give it a little zip. Very good!! item not reviewed by moderator and published
These were delicious, and tasted just like I remember as a child. This is THE recipe I have sought for years. I make huge batches of these cabbage rolls at once, and they freeze beautifully. My only change is to use brown rice, other than that, they're perfect as-is. Thanks, Emeril! We miss you!!! item not reviewed by moderator and published
These were very tasty and not at all difficult to make. Next time will add some cayenne or red pepper flakes for heat. Would never have thought to add the cream to the sauce. Yummy! item not reviewed by moderator and published
I used an orange bell pepper (instead of green), turkey kielbasa and ground turkey. Also I used brown rice. The filling was simply delicious. the recipe is easy, but a bit time-consuming, as the cabbage leaves have to blanched, then cooled, the rice cooked separately. I used a food processor on the onion and the pepper, which helped on the time. Really good though -- will make again for sure. item not reviewed by moderator and published
I made this the other night for dinner- I doubled the sauce, but froze about half of it, as 1 portion was enough for us. I used ground sirloin (instead of beef AND pork) and used Emeril's Creole essence instead of making it from scratch and this dish was fabulous- my super-picky 3 year old devoured it, too! item not reviewed by moderator and published
These were okay, I ate them, but I wont be making them again. I dont mind dishes that take a little effort if they are really good. I feel this dish was to much work, for just an okay flavor. I will stick to my easy cabbage roll recipe, using my favorite meatloaf recipe and spaghetti sauce. item not reviewed by moderator and published
These cabbage rolls are fantastic - the kind of food you keep eating even after you're full. I recommend a double batch of sauce and I blended it in the food processor because we like it with mashed potatoes and the smooth texture is so perfect. This recipe takes some time, but it shows in the final product. I highly recommend this recipe and can't wait to make it for company. item not reviewed by moderator and published
This was my first stab at making cabbage rolls so it took a little bit of time, but WOW was it worth it!! I used 1lb. of gr. chuck and 1/2lb. of hot pork sausage. The only other alteration I made was a little more sugar in the sauce and I baked for 1 1/2 hr instead of 2. I served it with a hash brown casserole and scalloped corn....what a hearty and wonderful meal!! Prepared for only the two of us, I had plenty leftover to freeze and enjoy for a quick lunch...Well worth every minute of prep time!! item not reviewed by moderator and published
REALLY good. I had another recipe that I tried once for cabbage rolls that left me thinking maybe I don't like cabbage rolls. Not so with this one. I did alter the recipe slightly, using only ground beef instead of beef and pork, and going dairyless (olive oil instead of butter, soy milk mixed with flour instead of cream). Of the twelve rolls the recipe made, the two of us ate eight. I froze the other four, but have not reheated yet so I give advice on the best method for that. item not reviewed by moderator and published
thought that it wouldn't be that great and the time seemed to be forever to make but afterwards everyone was hooked on the taste item not reviewed by moderator and published
Sauce was great, but next time I will make a little extra for the side. Great flavor!! item not reviewed by moderator and published
Growing up with my grandmother making cabbage rolls, I suddenly had an adult craving. So, I went on a hunt, and decided this looked like the best recipe. Great call! I was shocked at how delicious it was. I was a little worried about the smell of the sauce, as the vinegar was overpowering, but, when it all came together it was delicious. I like the suggestion of a recent reviewer, who mentioned he cut the end off of the cabbage, then boiled it. That would be a lot easier. I found it difficult to not tear the way the recipe called for. Secondly, I would add slightly less rice than called for, as I found the rice overwhelmed the meat. Again, this was just my opinion, I would still love it as it is... ENJOY! item not reviewed by moderator and published
This is one of my favorite "cook a bunch and freeze them" meals. I found that cutting the end off the bottom of the cabbage and then putting the whole cabbage in the boiling water was easier than trying to pull off raw leaves without tearing them. I usually cook up 12-15 of them and then vacuum freeze them for later "don't feel like cooking" nights. I serve with cooked carrots and wild rice. Serve with a good cold white wine. item not reviewed by moderator and published
This was my first time making cabbage rolls. My family loved them. I used vidalia onions which gave the sauce and stuffing a nice sweet flavor. This is a recipe that will stay in my family recipe book. Thanks Emeril item not reviewed by moderator and published
We loved it! I added a little extra spice, cajun, because we like hot, but absolutely wonderful!! item not reviewed by moderator and published
The sauce on this is so good!! I do make a double batch of sauce. The flavor of the whole dish is wonderful. I served it for dinner when we had company and none was left over. Everyone had seconds and thirds. item not reviewed by moderator and published
Doesn't it say it serves approximately 12? item not reviewed by moderator and published
Depends on the size of the rolls and the appetite of the diners.  I will eat one, my husband will eat two. item not reviewed by moderator and published
For me the sauce made the dish. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen