Name: Lebanese Stuffed Cabbage Rolls Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Lebanese
Ingredients: 1 large green cabbage, outer leaves removed and blanched; 500g (1 lb) ground lamb or beef; 1 cup raw white or brown rice; 1 medium onion, finely chopped; 1 teaspoon ground allspice; ½ teaspoon ground cinnamon; Salt and black pepper to taste; 3–4 tablespoons olive oil; 2 cloves garlic, minced; 2 medium tomatoes, blended or chopped; 2 cups water or broth; Salt and sugar to taste; Pine nuts; Raisins; Lemon juice; Fresh parsley

Introduction

Lebanese stuffed cabbage rolls are a comforting and flavorful dish featuring cabbage leaves wrapped around a savory mixture of meat, rice, and spices. This traditional meal is simmered in a rich tomato sauce, making it perfect for a wholesome family dinner.

The image shows five golden-brown cabbage rolls arranged in a black cast iron pan with a textured surface, each wrapped in bright green cabbage leaves with browned edges and topped with chopped fresh green herbs and a crispy, crumbly garnish. These rolls are nestled in a rich, chunky tomato sauce that has bits of red tomato and green herbs scattered throughout. In the middle of the pan, there is a dollop of white sour cream or yogurt sprinkled with finely chopped green herbs, adding a creamy contrast to the vibrant colors around it. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large green cabbage, outer leaves removed and blanched
500g (1 lb) ground lamb or beef
1 cup raw white or brown rice
1 medium onion, finely chopped
1 teaspoon ground allspice
½ teaspoon ground cinnamon
Salt and black pepper to taste
3–4 tablespoons olive oil
2 medium tomatoes, blended or chopped
2 cloves garlic, minced
2 cups water or broth
Optional: pine nuts, raisins, lemon juice, fresh parsley

Instructions

Step 1: In a large bowl, combine the ground meat, rice, chopped onion, allspice, cinnamon, salt, and pepper. Mix well to evenly distribute the spices.
Step 2: Blanch the cabbage leaves in boiling water for 1–2 minutes until softened, then drain and set aside to cool.
Step 3: Place a spoonful of the meat and rice mixture near the base of each cabbage leaf. Fold the sides over the filling and roll tightly upward to form neat rolls.
Step 4: Heat olive oil in a large pot over medium heat, then sauté the minced garlic until fragrant, about 1 minute.
Step 5: Add the blended tomatoes to the pot and cook for 5 minutes. Season with salt and a pinch of sugar if desired to balance the acidity.
Step 6: Arrange the cabbage rolls seam-side down in layers inside the pot, pressing them gently to fit.
Step 7: Pour enough water or broth over the rolls to cover them halfway.
Step 8: Cover the pot and simmer on low heat for 1 to 1.5 hours, until the rice is cooked through and the cabbage is tender.
Step 9: Garnish with fresh parsley and serve warm. These rolls pair wonderfully with yogurt or a fresh salad.

Tips & Variations

For extra richness, stir in toasted pine nuts or raisins into the meat mixture before rolling.
Add a squeeze of fresh lemon juice to the tomato sauce for a bright, tangy flavor.
Use brown rice for a nuttier texture and longer cooking time; soak it beforehand to help soften.
Ground turkey or chicken can substitute for lamb or beef for a lighter version.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop covered, or in the microwave until warmed through. This dish also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a black pan filled with five stuffed cabbage rolls arranged in a circular pattern. Each roll is light yellow with a slightly crispy, browned outer layer that reveals the cabbage texture, and they are topped with finely chopped fresh green herbs and a bit of browned seasoning. The rolls sit on a bed of bright red tomato-based sauce with visible chunks of tomatoes and herbs mixed in. In the center of the circle is a dollop of white cream or yogurt, sprinkled lightly with green herbs. The pan is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cabbage rolls in advance?

Yes, you can assemble the rolls a day ahead and keep them refrigerated. Just wait to cook them until you’re ready to serve, which allows the flavors to meld beautifully.

What can I serve with Lebanese stuffed cabbage rolls?

These rolls are delicious served with a side of plain yogurt or a cucumber salad. Fresh herbs and lemon wedges also complement the flavors nicely.

Lebanese Stuffed Cabbage Rolls Recipe

Print Recipe

★★★★★

4.7 from 52 reviews

These Lebanese Stuffed Cabbage Rolls feature tender cabbage leaves wrapped around a flavorful mix of ground lamb or beef, rice, and aromatic spices, all simmered in a rich tomato sauce. A comforting and traditional Middle Eastern dish, perfect for a hearty family meal.

Author: Elias
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Lebanese

Ingredients

Scale

For the Cabbage Rolls

1 large green cabbage, outer leaves removed and blanched
500g (1 lb) ground lamb or beef
1 cup raw white or brown rice
1 medium onion, finely chopped
1 teaspoon ground allspice
½ teaspoon ground cinnamon
Salt and black pepper to taste
3–4 tablespoons olive oil
2 cloves garlic, minced

For the Tomato Sauce

2 medium tomatoes, blended or chopped
2 cups water or broth
Salt and sugar to taste

Optional Garnishes and Add-ins

Pine nuts
Raisins
Lemon juice
Fresh parsley

Instructions

Prepare the Mixture: In a large bowl, combine the ground meat, raw rice, finely chopped onion, ground allspice, ground cinnamon, salt, and black pepper. Mix well to evenly incorporate all the ingredients.
Blanch the Cabbage Leaves: Bring a large pot of water to a boil. Submerge the cabbage leaves and blanch them for 1 to 2 minutes until softened and pliable. Drain and set aside to cool slightly for easier handling.
Roll the Cabbage: Place a spoonful of the meat and rice mixture near the base of each blanched cabbage leaf. Fold the sides over the filling, then roll the leaf tightly upward to form a neat parcel.
Sauté Garlic and Prepare Sauce: Heat olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the blended or chopped tomatoes, cooking for 5 minutes to develop the sauce. Season with salt and a pinch of sugar if desired to balance acidity.
Arrange Rolls in Pot: Place the cabbage rolls seam-side down in layers inside the pot with the tomato sauce, pressing down gently to pack them.
Add Liquid and Simmer: Pour in water or broth gently, enough to cover the rolls halfway. Cover the pot with a lid and simmer on low heat for 1 to 1.5 hours, or until the rice is fully cooked and the cabbage is tender.
Garnish and Serve: Once cooked, garnish the cabbage rolls with fresh parsley. Optionally, sprinkle pine nuts or raisins and a squeeze of lemon juice. Serve warm alongside yogurt or a fresh salad for a complete meal.

Notes

You can substitute ground lamb with beef or even a mix of both for varied flavor.
Using brown rice will take slightly longer to cook, so adjust simmering time accordingly.
Blanching the cabbage leaves makes them pliable and prevents tearing during rolling.
For a vegetarian version, substitute meat with lentils or cooked mushrooms.
The tomato sauce can be customized with added spices like cumin or coriander for extra depth.
Leftovers keep well and often taste better the next day.

Keywords: Lebanese cabbage rolls, stuffed cabbage, Middle Eastern recipes, ground lamb recipes, tomato sauce cabbage rolls