Lebanese Style Cabbage Rolls

This stuffed cabbage rolls recipe is one I enjoyed from my moms kitchen for years and years. This dish can be made ahead of time and reheats and freezes well.

Join me in my cozy kitchen as we explore the heartwarming world of my favorite steamed cabbage rolls recipe. Picture the familiar sights and smells that fill your home – the essence of comfort, captured in every bite of these butter-infused delights.

Picture yourself preparing the cabbage, just like I do in my kitchen, where removing the core and rolling down the rough edges feels like a labor of love. It’s about creating a welcoming embrace of flavors, not just for the stomach but for the soul. Cooking becomes a shared experience, where every leaf is prepared with care, echoing the warmth we all seek in our homes.

Now, let’s dive into the mix of ground beef, rice, and a blend of spices. Melted butter gracefully enters the scene, turning this simple combination into a melody of warmth and coziness. This is not just about ingredients; it’s about infusing each spoonful with the love that makes home-cooked meals special.

Crafting these rolls feels like an art form, much like how you might feel in your own kitchen. The thin layers aren’t just for flavor; they’re a testament to the heart we pour into our dishes. It’s about creating joy with each bite – a small, comforting pleasure wrapped in a humble cabbage leaf.

As these rolls find their place in the oven, envision your kitchen as a lively symphony of scents and sounds. The round baking tray cradles the rolls, and the caramelized tops tell stories of shared meals and family gatherings. Baking isn’t just about the oven; it’s about creating memories that linger, resonating in the heart of your home.

The butter in this recipe becomes a symbol of nourishment and love, just like the butter in your kitchen. This isn’t just a recipe; it’s a conversation, a shared moment between our kitchens. So, as you savor the richness and moistness of these steamed cabbage rolls, remember that they’re not just food—they’re moments of connection, crafted with the warmth of your home. Bon appétit!

Lebanese Style Cabbage Rolls

Rose Gebran
This stuffed cabbage rolls recipe is one I enjoyed from my moms kitchen for years and years. This dish can be made ahead of time and reheats and freezes well.
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Lebanese
Servings 6


  • 12 inch round aluminum baking pan


  • 1 Large Head of Cabbage Or 2 small heads

For The Filling:

  • 1.5 pounds Ground beef
  • 1.5 cups Arborio rice
  • 2 1/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1.5 teaspoon ground allspice
  • 3/4 teaspoon ground cinnamon
  • 3/4 cup melted butter cooled
  • 12 TB tomato paste divided into 6 TB
  • 3/4 cups water

For the Sauce:

  • 3 14 oz cans tomato sauce
  • 6 cups beef broth


  • To prepare the meat filling:
  • In a medium bowl, combine ground beef, rice, 3 TB tomato paste, salt, black pepper, ground allspice, ground cinnamon, melted butter, and water.. Mix thoroughly until well combined. Cover the bowl and refrigerate the mixture for 30 minutes.
  • To prepare the cabbage:
  • Start by removing the outer leaves of the cabbage and cutting a shallow cone shape around the core at the bottom.
  • Place the whole cabbage head in a pot with enough cold water to submerge it, leaving a couple of inches below the top.
  • Bring the water to a boil, then set a timer for 6 minutes once it reaches boiling point.
  • After 6 minutes, carefully roll the cabbage over using tongs or a fork to expose the other side, then boil for an additional 3 minutes.
  • Once the boiling is complete, begin peeling off each layer of the cabbage, taking care to keep the leaves intact and place in a colander to drain and cool.
  • Assembling the Cabbage Rolls
  • Begin by slicing off the thick core of the steamed cabbage, starting from the biggest leaf.
  • Lay the cabbage leaf flat and, using a small rolling pin, gently roll down the rough edges to make it more pliable and ensure even cooking.
  • Trim any uneven parts of the leaf and place them on the top to create an even roll.
  • Spoon your desired filling onto the center of the cabbage leaf and carefully roll it up
  • Place the assembled cabbage roll on a round baking tray.
  • To make the sauce:
  • Warm the beef broth, tomato sauce, and tomato paste in a saucepan, using a whisk to thoroughly blend the ingredients.
  • Drizzle the sauce evenly over the cabbage rolls, reserving some for later as needed, both during stovetop cooking and baking. Keep a close eye on the liquid to prevent it from drying out, continuing to check every 10 minutes or so, and add more sauce as necessary.
  • Cover the baking tray with foil
  • Preheat oven to 350 F
  • Start by cooking the cabbage rolls on the stovetop (medium heat) until they are partially cooked for 30 minutes
  • Remove the foil and finish the process by baking the cabbage rolls in a 350 F preheated oven for 20 minutes. This will create a nicely caramelized top for added flavor.
Keyword cabbage rolls

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