Tender Stuffed Cabbage Rolls with Cajun Seasoning and Tomato Sauce Recipe

Introduction

Tender stuffed cabbage rolls are a comforting, hearty dish perfect for any occasion. Packed with a savory blend of ground beef, pork, rice, and spices, then baked in a flavorful tomato sauce, these rolls are sure to satisfy your cravings. This recipe guides you through making them from scratch with ease.

Ingredients

• 1 cup long grain parboiled rice, rinsed until the water runs clear
• 1 lb ground beef (93% lean)
• 1 lb ground pork
• 1 medium yellow onion, diced
• 6 scallions, finely chopped
• 2 tablespoons garlic paste
• 1 tablespoon jalapeño pepper paste (or 1 tablespoon diced jalapeño as a substitute)
• 1 tablespoon + 2 teaspoons Creole Cajun Seasoning (homemade or store-bought), divided
• Kosher salt and fresh ground black pepper, to taste
• 1 tablespoon fresh chopped parsley or dill
• 3 tablespoons Steen’s pure cane syrup (or dark corn syrup as a substitute), divided
• 2 teaspoons Worcestershire sauce
• 1 whole head green cabbage, core removed
• 1 (28-ounce) can crushed tomatoes
• ½ cup beef broth
• Fresh chopped parsley or dill and sour cream, for serving (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
2. Step 2: For the filling, combine the rinsed rice, ground beef, ground pork, diced onion, chopped scallions, garlic paste, jalapeño paste (or diced jalapeño), 1 tablespoon Cajun seasoning, salt, pepper, chopped parsley or dill, 1 tablespoon cane syrup, and Worcestershire sauce in a large bowl. Mix thoroughly by hand until fully incorporated. Cover and set aside while preparing the cabbage.
3. Step 3: Bring a large pot of salted water to a boil. Remove the core from the cabbage with a paring knife.
4. Step 4: Place the whole cabbage head into the boiling water for 2–3 minutes until the outer leaves soften and start to loosen. Carefully peel away the softened leaves with tongs and set them on a plate to cool.
5. Step 5: For assembly, lay a cooled cabbage leaf lengthwise on a clean surface. Spoon about 3 tablespoons of the filling into the center. Fold the sides in and roll the leaf tightly like a burrito, rolling away from you. Place seam side down and repeat with remaining leaves and filling, making 15–17 rolls.
6. Step 6: For the sauce, mix crushed tomatoes, beef broth, 2 teaspoons Cajun seasoning, 2 tablespoons cane syrup, and salt and pepper to taste in a large bowl. Pour half of the sauce evenly into the bottom of the baking dish.
7. Step 7: Arrange the stuffed cabbage rolls seam-side down tightly packed on top of the sauce. Pour the remaining sauce over the rolls.
8. Step 8: Cover the dish tightly with foil and bake at 350°F for 1 hour or until the rolls reach an internal temperature of at least 160°F.
9. Step 9: Serve the cabbage rolls hot, optionally garnished with fresh parsley or dill and a dollop of sour cream. Enjoy!

Tips & Variations

• Use disposable gloves when mixing the filling to keep hands clean and make mixing easier.
• Substitute jalapeño paste with diced fresh jalapeño if you prefer a chunkier texture and more spice control.
• For a vegetarian version, replace meats with cooked lentils or mushrooms and use vegetable broth instead of beef broth.
• Adding a splash of vinegar or lemon juice to the sauce can brighten the flavors.
• Leftover rolls make excellent sandwiches or additions to soups the next day.

Storage

Store leftover stuffed cabbage rolls in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave individual portions until hot. For longer storage, freeze the rolls (without sour cream) in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for the filling?

While long grain parboiled rice is recommended for its texture and ability to hold shape, you can substitute with regular long grain white rice or even brown rice. Just be aware that cooking times and moisture absorption may vary slightly.

How do I prevent the cabbage rolls from falling apart when rolling?

Make sure the cabbage leaves are softened but still intact by boiling them just enough to become pliable. Removing the thick vein at the base of the leaf can also help make rolling easier. Roll tightly and tuck in the sides securely to hold the filling well.

Tender Stuffed Cabbage Rolls with Cajun Seasoning and Tomato Sauce Recipe

Print Recipe

★★★★★

4.5 from 131 reviews

These Tender Stuffed Cabbage Rolls combine ground beef and pork with aromatic herbs, spices, and a flavorful tomato sauce. Parboiled rice adds texture, while a hint of sweetness from cane syrup balances the heat from jalapeño paste and Creole Cajun seasoning. Baked to perfection, these rolls are perfect for a comforting family meal.

• Author: Yana
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Yield: 15–17 cabbage rolls (serves about 6-8) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Southern American / Creole

Ingredients

Scale 1x2x3x

For the Filling

• 1 cup long grain parboiled rice, rinsed until the water runs clear
• 1 lb ground beef (93% lean)
• 1 lb ground pork
• 1 medium yellow onion, diced
• 6 scallions, finely chopped
• 2 tablespoons garlic paste
• 1 tablespoon jalapeño pepper paste (or 1 tablespoon diced jalapeño as sub)
• 1 tablespoon Creole Cajun Seasoning (divided)
• Kosher salt & fresh ground black pepper to taste
• 1 tablespoon fresh chopped parsley or dill
• 3 tablespoons Steen’s pure cane syrup (or dark corn syrup as sub; divided)
• 2 teaspoons Worcestershire sauce

For the Cabbage Rolls & Sauce

• 1 whole head green cabbage, core removed
• 1 (28-ounce) can crushed tomatoes
• ½ cup beef broth
• Additional 2 teaspoons Creole Cajun Seasoning
• Fresh chopped parsley or dill, for serving (optional)
• Sour cream, for serving (optional)

Instructions

1. Preheat Oven: Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with nonstick spray and set aside.
2. Prepare Filling: In a large bowl, combine the rinsed parboiled rice, ground beef, ground pork, diced onion, chopped scallions, garlic paste, jalapeño paste, 1 tablespoon Cajun seasoning, salt and pepper, chopped parsley or dill, 1 tablespoon cane syrup, and Worcestershire sauce. Mix thoroughly using your hands (use gloves if desired) until fully incorporated. Cover and set aside to rest.
3. Prep Cabbage: Bring a large pot of salted water to a boil. Remove the core from the cabbage with a paring knife.
4. Soften Leaves: Carefully place the whole cabbage head into the boiling water and let it boil for 2-3 minutes until outer leaves loosen. Using tongs, peel off the outer leaves gently as they soften. Place the leaves on a plate to cool.
5. Assemble Rolls: Once cabbage leaves are cool enough to handle, lay each leaf flat and spoon about 3 tablespoons of filling into the center. Fold in the sides and roll tightly from one edge to the other like a burrito, keeping the seam side down. Repeat with remaining leaves and filling, aiming for 15-17 rolls.
6. Prepare Sauce: In a bowl, combine crushed tomatoes, beef broth, 2 teaspoons Cajun seasoning, remaining 2 tablespoons cane syrup, and salt and pepper to taste. Stir well.
7. Layer Dish: Pour half of the sauce evenly on the bottom of the prepared baking dish. Nestle the cabbage rolls seam-side down tightly on top of the sauce. Pour the remaining sauce evenly over the rolls.
8. Bake: Cover the dish tightly with foil and bake in the preheated oven at 350°F for 1 hour or until the cabbage rolls reach an internal temperature of at least 160°F and are cooked through.
9. Serve: Serve the stuffed cabbage rolls hot, garnished with fresh parsley or dill and a dollop of sour cream if desired. Enjoy your comforting meal!

Notes

• Rinsing the rice until water runs clear removes excess starch and prevents the filling from becoming gummy.
• Use gloves when mixing the filling to avoid irritation from jalapeño and for easy cleanup.
• If you cannot find Creole Cajun seasoning, use a mix of paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper.
• The rolls can be prepared in advance, assembled, covered, and refrigerated before baking.
• Check for doneness with a meat thermometer to ensure internal temperature reaches 160°F for safety.
• Substitute ground turkey for a leaner option, but adjust seasoning as needed.
• Leftovers keep well refrigerated for 3-4 days and reheat nicely in the oven.

Keywords: Stuffed cabbage rolls, baked cabbage rolls, ground beef and pork, Creole seasoning, comfort food, southern cuisine