Gluten Free Cabbage Rolls: Best Cabbage Roll Dinner

Discover the comforting flavors of these delicious gluten free cabbage rolls, a hearty dish that’s perfect for any meal. Tender cabbage leaves wrapped around a savory filling, smothered in a rich tomato sauce, make this a family favorite.

Growing up, my grandmother would make cabbage rolls for special occasions. The aroma of simmering tomatoes and spices would fill the house, and we’d gather around the table, eager to dig in. Now, I’ve adapted her recipe to be gluten free, ensuring everyone can enjoy this classic dish.

Get ready to cook up a storm with this gluten free cabbage rolls recipe. It’s easier than you think!

What to Expect

• 
  
  • Time: Approximately 2 hours
  • Difficulty: Moderate

Before You Begin

Before you start, make sure you have all your ingredients prepped and ready. This will make the process smoother and more enjoyable. Don’t forget to preheat your oven to 350°F and spray your baking dish with non-stick cooking spray.

Ingredients You’ll Need

Step-by-Step Guide

1. 
   
   • Preheat the oven to 350°F. Spray a large 9×13 inch baking dish with non-stick cooking spray.
   
   
   
   • Bring a large pot of water to a boil. Cut and remove about 1 inch from the bottom of the head of cabbage. Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable. Remove the boiled head of cabbage from the pot and place on a dish towel to let drain. Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.
   
   
   
   • Add 2 tablespoons of olive oil and 1 cup of diced onion to a large skillet over medium heat. Cook for 2-3 minutes, or until the onion has softened. Add 2 minced garlic cloves and continue cooking for another minute.
   
   
   
   • Add the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine. Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.
   
   
   
   • In a large bowl, combine 1 pound of ground beef, 1 cup of cooked white rice, ½ cup of finely diced yellow onion, 1 minced garlic clove, 1 large egg, 1 teaspoon salt, ¼ teaspoon black pepper, 3 tablespoons of finely chopped fresh parsley, ¼ teaspoon paprika, and ⅛ teaspoon cayenne pepper (optional). Mash the ingredients together using a potato masher until well combined.
   
   
   
   • Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib. Add about 3-4 tablespoons of the filling mixture into each leaf. Fold the right side of the leaf over the filling and then fold the left side over. Starting at the base, begin rolling the cabbage leaf up. Repeat with the remaining filling and cabbage leaves.
   
   
   • Pour the tomato sauce into the prepared baking dish and spread it out to completely coat the bottom. Place cabbage rolls, seam side down, in two rows of six rolls. Cover the baking dish with a piece of aluminum foil and bake in the oven for 60-75 minutes. You’ll know they’re done cooking when the internal temperature reaches 165℉. Let rest for 5-10 minutes before serving with a sprinkle of parsley, if desired.

Pointers for Perfection & How to Store

For the best results, make sure your cabbage leaves are pliable and not torn. If you have leftover gluten free cabbage rolls, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. To reheat, simply bake in the oven at 350°F until heated through.

For more delicious recipes, check out this Gluten Free Sausage Gravy Hearty Breakfast.

Gluten Free Cabbage Rolls

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Helen Lois
• Total Time: 105
• Yield: 12 rolls 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

These Gluten-Free Cabbage Rolls are the ultimate comfort food, featuring tender cabbage leaves stuffed with a savory mixture of ground beef, rice, and aromatic spices. Baked to perfection in a rich tomato sauce, they are a hearty and healthy dinner option that the whole family will love. Naturally gluten-free and easy to make ahead for meal prep.

---

Ingredients

Scale 1x2x3x

1 large head green cabbage

1 lb lean ground beef (or a mix of beef and pork)

1 cup cooked white rice (ensure it is cooled)

1 small onion, finely chopped

2 cloves garlic, minced

1 large egg, lightly beaten

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika or dried herbs (thyme/oregano)

— The Sauce —

1 can (15 oz) tomato sauce (ensure gluten-free certified)

1 can (14.5 oz) crushed tomatoes

2 tablespoons brown sugar (optional, for sweetness)

1 tablespoon lemon juice or apple cider vinegar

1 tablespoon olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep Cabbage: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head. Place the whole head in the boiling water for 3–5 minutes, or until the outer leaves soften and peel away easily. Remove the softened leaves with tongs and set aside to drain. Repeat until you have about 12 usable leaves.

2. Trim: Once the leaves are cool enough to handle, use a paring knife to shave down the thick vein at the base of each leaf so they roll more easily.

3. Make Filling: In a large bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix with your hands until well combined.

4. Roll: Place about ¼ cup of the meat mixture at the base of a cabbage leaf. Fold the sides in, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.

5. Make Sauce: In a medium bowl, whisk together the tomato sauce, crushed tomatoes, brown sugar, lemon juice, and olive oil.

6. Assemble: Spread a thin layer of the tomato sauce on the bottom of a 9×13 inch baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the rolls.

7. Bake: Preheat your oven to 350°F (175°C). Cover the dish tightly with foil and bake for 60–75 minutes, or until the cabbage is tender and the meat is cooked through. Let stand for 10 minutes before serving.

Notes

Meat Options: You can substitute ground turkey or chicken for a lighter version.

Rice: This is a great way to use up leftover rice. If you don’t have cooked rice, you can use cauliflower rice for a low-carb option.

Freezing: Unbaked cabbage rolls can be frozen in the sauce. Thaw in the refrigerator overnight before baking as directed.

Sauce Check: Always check labels on canned tomato sauce to ensure no wheat thickeners or hidden gluten are present.

• Prep Time: 30
• Cook Time: 75
• Category: Dinner
• Method: Baking
• Cuisine: European

Nutrition

• Serving Size: 1 roll
• Calories: 165
• Sugar: 6
• Sodium: 380
• Fat: 6
• Saturated Fat: 2
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 16
• Fiber: 3
• Protein: 12
• Cholesterol: 45

Your Burning Questions Answered!

Dig In & Enjoy!

Now that you’ve mastered the art of making gluten free cabbage rolls, it’s time to dig in and enjoy! This dish is perfect for a cozy family dinner or a special occasion. The tender cabbage leaves, savory filling, and rich tomato sauce are sure to impress.

For more delicious ideas, follow me on Pinterest.