08/14/2026
Cabbage Recipes
Stuffed Cabbage Rolls
Ingredients
1 large head green cabbage
1 lb ground beef, preferably 85/15
1/2 cup uncooked long-grain white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 (28 oz) can crushed tomatoes
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp dried oregano
1/2 cup beef broth or water
Serves: 6 | Prep Time: 25 Minutes | Cook Time: 1 Hour 45 Minutes
How to Make
Preheat the oven to 350°F (175°C) and lightly grease a large 9×13-inch baking dish or deep casserole dish. Bring a large pot of water to a gentle boil. Carefully remove the tough outer leaves from the cabbage and cut around the core without cutting deeply into the leaves. Lower the whole cabbage into the boiling water and cook for several minutes. As the outer leaves soften and become flexible, carefully peel them away with tongs and transfer them to a plate. Continue until you have about 12 large usable leaves. Trim the thick raised portion of the center rib from each leaf so the cabbage can roll easily without tearing. In a large bowl, combine the raw ground beef, uncooked rice, onion, garlic, egg, salt, black pepper, and paprika. Mix gently with your hands or a fork just until evenly combined; avoid packing the mixture too tightly. In a separate bowl, stir together the crushed tomatoes, tomato paste, Worcestershire sauce, brown sugar, oregano, and beef broth until smooth. Spread about 1 cup of the tomato sauce across the bottom of the prepared baking dish. Place approximately 1/3 cup of the beef mixture near the stem end of each cabbage leaf. Fold the bottom of the leaf over the filling, fold both sides inward, and roll tightly toward the top to form a compact parcel. Arrange the rolls seam-side down in the baking dish in a single snug layer. Pour the remaining tomato sauce evenly over the rolls, making sure each one is well coated. Cover the dish tightly with foil and bake for approximately 1 hour 20 minutes. Remove the foil and continue baking for another 20–25 minutes, until the cabbage is very tender, the rice is fully cooked, and the center of the meat filling reaches at least 160°F (71°C). If the sauce becomes too thick while baking, add a small splash of hot broth or water around the edges. Let the cabbage rolls rest for 10 minutes before serving, then spoon plenty of the tomato sauce over each roll.
Cabbage and Sausage Skillet
Ingredients
1 lb smoked sausage, sliced into 1/2-inch rounds
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 small green cabbage, cored and sliced
1 red bell pepper, thinly sliced
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp red pepper flakes, or less to taste
1 tbsp Worcestershire sauce
1/4 cup chicken broth
1/2 tsp salt, or to taste
1/2 tsp black pepper
Serves: 6 | Prep Time: 15 Minutes | Cook Time: 30 Minutes
How to Make
Prepare all of the vegetables before beginning because the skillet comes together quickly. Cut the cabbage into strips about 1/2 inch wide and slice the smoked sausage into evenly sized rounds. Heat the olive oil in a large, deep skillet over medium-high heat. Add the sausage in a single layer and cook for approximately 2–3 minutes per side until the cut surfaces are deeply browned and slightly crisp. Browning the sausage first develops considerably more flavor than simply heating it with the cabbage. Transfer the sausage temporarily to a plate, leaving the flavorful drippings in the skillet. Add the onion and red bell pepper and cook for 3–4 minutes until they begin to soften. Stir in the garlic, oregano, smoked paprika, and red pepper flakes and cook for about 30 seconds until fragrant. Add the sliced cabbage, preferably in two batches if your skillet is crowded, tossing after each addition until it begins to wilt. Pour in the chicken broth and Worcestershire sauce, season lightly with salt and black pepper, and toss thoroughly. Reduce the heat to medium, cover, and cook for 6–8 minutes, stirring once or twice, until the cabbage is tender but still has some texture. Return the browned sausage to the skillet and cook uncovered for another 4–6 minutes, tossing occasionally, until the sausage is hot and excess moisture has evaporated. Allow some cabbage pieces to make direct contact with the skillet so they develop lightly browned edges. Taste before adding more salt because smoked sausage can be quite salty. Serve immediately while the sausage is browned and the cabbage is tender.
Cabbage Soup
Ingredients
1 tbsp olive oil
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 small green cabbage, cored and chopped
1 (14.5 oz) can diced tomatoes with juices
6 cups vegetable broth
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1/2 tsp paprika
Salt and black pepper to taste
1 tbsp fresh lemon juice, optional
Fresh parsley, optional for garnish
Serves: 6 | Prep Time: 15 Minutes | Cook Time: 45 Minutes
How to Make
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook for 5–6 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften. Add the minced garlic, dried thyme, oregano, paprika, and tomato paste and cook for about 1 minute, stirring constantly so the garlic does not burn. Cooking the tomato paste briefly helps deepen its flavor. Add the chopped cabbage and toss it with the vegetables for 2–3 minutes until it begins to wilt slightly. Pour in the diced tomatoes with all of their juices and the vegetable broth, then add the bay leaf. Stir thoroughly and increase the heat to bring the soup to a gentle boil. Reduce the heat to medium-low, partially cover the pot, and simmer for approximately 25–35 minutes, stirring occasionally, until the cabbage is tender and the carrots are cooked through. Keep the soup at a gentle simmer rather than a vigorous boil so the vegetables maintain some texture. If the soup becomes thicker than you prefer, add another 1/2–1 cup of broth or water. Remove and discard the bay leaf. Season with salt and black pepper to taste. For a brighter flavor, stir in the lemon juice immediately before serving. Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Ground Beef and Cabbage
Ingredients
1 lb ground beef, preferably 85/15
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 small green cabbage, cored and chopped
1 tsp paprika
1/2 tsp dried oregano
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1/2 tsp salt, or to taste
1/2 tsp black pepper
1/4 cup beef broth, if needed
Serves: 6 | Prep Time: 15 Minutes | Cook Time: 30 Minutes
How to Make
Core the cabbage and chop it into roughly 1- to 2-inch pieces, keeping the pieces reasonably uniform so they cook at the same rate. Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef and spread it across the surface of the skillet. Let it cook undisturbed for about 2 minutes so it develops some browning, then break it into small crumbles with a wooden spoon and continue cooking for another 3–4 minutes. Add the chopped onion and cook with the beef for approximately 3 minutes until softened. Drain excessive grease if necessary, leaving a small amount behind for flavor. Stir in the garlic, paprika, dried oregano, salt, and black pepper and cook for about 30 seconds until fragrant. Add the chopped cabbage in two or three batches, tossing well after each addition as it wilts and creates more room in the skillet. Stir in the Worcestershire sauce and soy sauce. Reduce the heat to medium, cover the skillet, and cook for approximately 7–10 minutes, stirring every few minutes, until the cabbage is tender. If the skillet seems dry before the cabbage softens, add up to 1/4 cup beef broth; the cabbage will also release some moisture as it cooks. Once tender, remove the lid and increase the heat slightly. Cook uncovered for another 3–5 minutes, stirring occasionally, so excess liquid evaporates and some of the cabbage and beef develop browned, caramelized edges. Taste before adding additional salt because both Worcestershire and soy sauce contribute saltiness. Serve hot once the cabbage is tender and the beef is well browned.
