For a seafood twist, these cabbage rolls combine tender shrimp, rice, garlic, and fresh herbs. A delicate lemon cream sauce complements the shrimp without overpowering its flavor.
Ingredients
For the rolls:
- 1 large green cabbage
- 1 lb (450 g) raw shrimp, peeled, deveined, and finely chopped
- 1 cup cooked rice, cooled
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 small carrot, finely diced
- 2 tablespoons chopped parsley
- 1 tablespoon olive oil
- ½ teaspoon paprika
- Salt and black pepper to taste
For the sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1½ cups seafood or vegetable broth
- ½ cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon chopped fresh dill
- Salt and pepper to taste
Instructions
- Blanch the cabbage leaves in boiling water for 5–8 minutes until pliable. Remove the leaves and trim the thick ribs.
- Heat the olive oil in a skillet. Cook the onion and carrot for 3–4 minutes until softened.
- Add the garlic and paprika and cook for another 30 seconds. Allow the mixture to cool slightly.
- Combine the chopped raw shrimp, cooled rice, cooked vegetables, parsley, salt, and pepper in a bowl.
- Place a small amount of filling in each cabbage leaf. Fold the sides inward and roll securely.
- Melt the butter in a saucepan. Whisk in the flour and cook for one minute.
- Gradually add the broth, whisking until smooth. Stir in the cream, lemon juice, dill, salt, and pepper.
- Arrange the rolls seam-side down in a baking dish and pour the sauce over them.
- Cover and bake at 350°F (175°C) for 35–45 minutes, until the shrimp filling reaches 145°F (63°C) and the cabbage is tender.
- Serve hot with extra lemon juice and fresh dill.
5. Cheesy Baked Chicken Cabbage Rolls 🧀🍗
These baked cabbage rolls are filled with seasoned chicken and rice, covered with a creamy tomato sauce, and topped with melted cheese. The combination of tender cabbage, juicy filling, and golden cheese makes this recipe especially satisfying.
Ingredients
For the rolls:
- 1 large green cabbage
- 1 lb (450 g) ground chicken
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
For the sauce and topping:
- 1½ cups tomato sauce
- ½ cup heavy cream
- 1 teaspoon garlic powder
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- Chopped parsley for garnish
Instructions
- Prepare the cabbage leaves by blanching the cabbage in boiling water until the leaves soften. Trim the thick ribs.
- Mix the ground chicken, cooked rice, onion, garlic, Italian seasoning, paprika, salt, and pepper.
- Spoon the filling onto each leaf, fold in the sides, and roll tightly.
- In a bowl, combine the tomato sauce, cream, garlic powder, and olive oil.
- Spread a little sauce in a baking dish and arrange the cabbage rolls seam-side down.
- Pour the remaining sauce over the rolls.
- Cover with foil and bake at 350°F (175°C) for 50–60 minutes.
- Remove the foil and check that the chicken filling has reached 165°F (74°C).
- Sprinkle the mozzarella and Parmesan evenly over the rolls.
- Return the dish to the oven uncovered for another 10–15 minutes, until the cheese is melted and golden.
- Let rest for five minutes, garnish with parsley, and serve warm.
6. Vegetarian Rice and Vegetable Stuffed Cabbage Rolls 🥕🌽
These colorful cabbage rolls are filled with rice, sweet corn, peas, peppers, and herbs, then simmered in a flavorful tomato sauce. They are a delicious meat-free option for lunch or dinner.
Ingredients
For the rolls:
- 1 large green cabbage
- 1½ cups cooked rice
- 1 small onion, finely chopped
- 1 carrot, diced
- ½ red bell pepper, diced
- ½ cup corn kernels
- ½ cup peas
- 2 garlic cloves, minced
- 2 tablespoons chopped parsley
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the tomato sauce:
- 2 cups crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried basil
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Blanch the cabbage in boiling water until the leaves soften. Carefully remove 12–14 leaves and trim the thick ribs.
- Heat the olive oil in a skillet over medium heat.
- Add the onion and carrot and cook for 4–5 minutes until softened.
- Stir in the bell pepper, corn, peas, and garlic. Cook for another 3–4 minutes.
- Add the cooked rice, parsley, paprika, oregano, salt, and pepper. Mix well and remove from the heat.
- Place a spoonful of vegetable filling on each cabbage leaf. Fold in the sides and roll tightly.
- In a bowl, mix the crushed tomatoes, tomato paste, vegetable broth, basil, olive oil, salt, and pepper.
- Spread some sauce in the bottom of a baking dish and arrange the cabbage rolls seam-side down.
- Pour the remaining sauce over the rolls, cover with foil, and bake at 350°F (175°C) for 60–75 minutes, until the cabbage is tender.
- Garnish with fresh parsley and serve with a green salad or crusty bread.
Tips for Perfect Stuffed Cabbage Rolls
- Choose the right cabbage: A large green cabbage with flexible leaves is easiest to roll.
- Soften the leaves first: Blanching makes them easier to fold without tearing.
- Avoid overfilling: A few tablespoons of filling per leaf usually work best.
- Roll tightly: Fold in both sides before rolling to help keep the filling inside.
- Keep the rolls moist: Add enough sauce or broth to prevent the cabbage from drying out.
- Allow time to rest: Let the cooked rolls stand for five minutes before serving so the filling settles.
- Make them ahead: Assemble the rolls a day in advance, refrigerate them, and cook them when needed. Store leftovers in an airtight container in the refrigerator for up to three to four days.
Whether you prefer classic beef rolls, creamy chicken, delicate shrimp, cheesy baked cabbage, or a colorful vegetarian version, these six recipes bring comforting homemade flavor to the table. Serve them hot with fresh herbs and your favorite side dish for a delicious family meal!
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