These oven baked cabbage rolls are stuffed with a beef and rice filling and they are quite addictive! The stuffing is very heavy on the garlic, which is what pairs exceptionally well with the flavour of cabbage. The cooking liquid is a tomato based lemony chicken broth, poured on top before baking in a dutch oven or casserole for an hour and a half. The wait is worth it when the result is melt-in-your-mouth cabbage rolls that you won’t stop eating. But I had to create another stuffed cabbage recipe, because I love them so much. This specific recipe has a different flavour profile: still loads of garlic (cabbage’s best friend), but with a tomato based chicken broth as the cooking liquid. It’s also baked in a dutch oven instead of cooked on the stove top, which I found makes the rolls even more tender.

You can also use a 9×13 casserole, but make sure you cover it very tightly with foil. My mom was over at my house when I filmed this recipe and she wouldn’t stop raving about these rolls. So they had to become a blog post for you to try! Next, use a pairing knife to carve out the root of the head of cabbage. This will need a bit of maneuvering the knife all around the root until it starts to dislodge. This step helps ensure the leaves come loose. Then, place the whole head in a pot of boiling water, root side up. Once the water is boiling, you can use a pair of tongs to start grabbing the cabbage leaves and loosening them off. They should come off easily. If you notice any large tough leaves, you can leave them in the boiling water for an extra few minutes to further soften them. Place all the leaves on a large tray.

place the whole head in a pot of boiling water, root side up. Once the water is boiling, you can use a pair of tongs to start grabbing the cabbage leaves and loosening them off. They should come off easily. If you notice any large tough leaves, you can leave them in the boiling water for an extra few minutes to further soften them. Place all the leaves on a large tray. Prepare the filling by combining all of the ingredients together in a medium bowl. Mix well using your hands (I prefer wearing gloves, too). To stuff the cabbage leaves, start by laying it flat on a cutting board. Trim off the thick, hard root at the bottom.

Place about a spoonful of the filling and shape it into a log, towards the bottom edge. Cover tightly and bake at 450F for approximately 1 1/2 hours. After this time, check the rolls. The cabbage rolls should be extremely tender, easily split open with a fork. If not, continue to bake (and you may need to add a bit of water if you find it is drying up). Otherwise, open the lid and broil for just a few seconds to get some colour on the top rolls.