Gluten-Free Classic Cabbage Rolls
Traditional comfort food featuring tender cabbage leaves wrapped around a savory ground beef and rice filling, then baked in a sweet-tangy tomato sauce. The cabbage is blanched until pliable, making it easy to roll around the seasoned meat mixture. Brown sugar and vinegar create a balanced sauce that complements the hearty filling. Perfect for family dinners or meal prep, these rolls develop deep flavors as they bake slowly in the oven.
Ingredients
- 1 large head of cabbage
- 1 pound ground beef
- 1 egg (, beaten)
- ½ cup rice (, cooked)
- ¼ cup onion (, chopped)
- 1 teaspoon coarse sea salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 14 ½ ounces plain diced tomatoes (, drained)
- 16 ounces plain tomato sauce
- 2 tablespoons brown sugar
- 2 tablespoons white vinegar
- 2 teaspoons Worcestershire sauce
- ½ teaspoon coarse sea salt
- ¼ teaspoon black pepper
Instructions
- 1
Preheat oven and coat large baking dish with cooking spray
- 2
Remove core from cabbage head and place in large saucepan covered with water
- 3
Bring to boil and remove tender outer leaves after 3 minutes, then continue simmering remainder for 10-15 minutes until all leaves are tender
- 4
Remove tough center stalk from each leaf using sharp knife
- 5
Combine ground beef, egg, rice, onion, salt, pepper and garlic powder in large bowl
- 6
Place 2-3 tablespoons of mixture on each cabbage leaf depending on leaf size
- 7
Roll towards stalk, tucking in sides and placing seam side down in prepared dish
- 8
Combine diced tomatoes, tomato sauce, brown sugar, vinegar, Worcestershire sauce, salt and pepper in medium bowl
- 9
Pour sauce over rolls and cover dish with aluminum foil
- 10
Bake for 90 minutes then rest for at least 10 minutes before serving hot
Tips
Blanch cabbage leaves in batches if needed, removing them as they become tender to prevent overcooking
Trim thick veins from cabbage leaves to make rolling easier and ensure even cooking
Let rolls rest after baking to allow sauce to thicken and flavors to meld before serving
Good to Know
Refrigerate covered up to 3 days, reheat gently in oven
Assemble rolls up to 1 day ahead, add sauce and bake when ready
Serve hot with mashed potatoes or crusty bread
Common Mistakes
Use sharp knife to trim thick veins to avoid tough, chewy rolls
Don't overfill leaves to avoid bursting during baking
Cover tightly with foil to prevent drying out during long bake
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze cabbage rolls?
Yes, freeze cooked rolls up to 3 months. Thaw overnight in refrigerator and reheat covered in oven until heated through.
What if my cabbage leaves tear while blanching?
Patch small tears with pieces from damaged leaves or use slightly torn leaves for smaller rolls at the center of the dish.
How long do leftovers keep in the refrigerator?
Properly stored cabbage rolls keep 3-4 days refrigerated. Reheat individual portions in microwave or entire dish covered in oven.