Gluten-Free Stuffed Cabbage Rolls in Tomato Sauce

Why You’ll Love This Recipe

• Comfort-food classic made fully gluten free with certified GF stock and pantry staples.
• Tender cabbage leaves, herbed beef, and rice in a bright, tangy tomato sauce.
• Make-ahead and freezer-friendly; even better the next day.
• Balanced flavors: savory, subtly sweet, and gently acidic for a cozy, satisfying bake.

Grocery List

• Produce: 1 large green cabbage, 2 small onions, 1 bunch flat-leaf parsley, small bunch dill, 1 head garlic, 1 lemon (optional)
• Dairy: 1 large egg; sour cream for serving (optional, gluten free)
• Pantry: Long-grain white rice, olive oil, crushed tomatoes (28 oz), tomato paste, apple cider vinegar, brown sugar, bay leaf, kosher salt, black pepper, sweet paprika, dried oregano, red pepper flakes (optional), gluten-free beef stock (2 cups)

Full Ingredients

Cabbage

• 1 large green cabbage (2.5–3 lb / 1.1–1.4 kg)
• 2 teaspoons kosher salt (for blanching water)

Tangy Tomato Sauce

• 1 tablespoon olive oil
• 1/4 cup (40 g) minced onion
• 2 cloves garlic, minced (10 g)
• 1 can (28 oz / 800 g) crushed tomatoes
• 2 cups (480 ml) gluten-free beef stock or broth
• 2 tablespoons (34 g) tomato paste
• 2 tablespoons (30 ml) apple cider vinegar
• 1 tablespoon (12 g) light brown sugar
• 1 bay leaf
• 1 teaspoon sweet paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Pinch red pepper flakes (optional)

Beef-and-Rice Filling

• 3/4 cup (135 g) long-grain white rice, rinsed well
• 1 lb (450 g) 85% lean ground beef
• 3/4 cup (110 g) minced onion
• 3 cloves garlic, minced (15 g)
• 1 large egg, lightly beaten
• 1/4 cup (10 g) finely chopped fresh parsley
• 1 tablespoon (2 g) finely chopped fresh dill
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1/4 cup (60 ml) gluten-free beef stock or 1/4 cup warm prepared tomato sauce (to moisten filling)

For Baking & Serving

• Olive oil or cooking spray to grease the baking dish
• Extra chopped parsley and dill, for garnish
• Lemon wedges or 1 teaspoon lemon juice, to brighten the sauce (optional)
• Sour cream, for serving (optional; ensure gluten-free)

Step-by-Step Instructions

Step 1: Blanch and prep the cabbage leaves

Preheat the oven to 350°F (177°C). Bring a large pot of water to a rolling boil and season with 2 teaspoons kosher salt. Using a paring knife, cut a deep cone around the core of the cabbage to remove it. Lower the whole cabbage into the pot, core-side up, and blanch for 10 minutes. Transfer to a tray to cool just until you can handle it, then gently separate 12–14 large leaves. Use a paring knife to shave down (do not cut out) the thick center rib on each leaf so they roll easily without tearing. Pat leaves dry.

Step 2: Parboil the rice

While the cabbage blanches, bring a small pot of water to a boil. Add the rinsed rice and cook for 5 minutes; drain thoroughly. This short parboil gives the rice a head start so it becomes perfectly tender during baking without overcooking the beef.

Step 3: Make the tangy tomato sauce

Warm the olive oil in a medium saucepan over medium heat. Add the 1/4 cup minced onion and cook until translucent, 2–3 minutes. Stir in 2 minced garlic cloves for 30 seconds. Add crushed tomatoes, gluten-free beef stock, tomato paste, apple cider vinegar, brown sugar, bay leaf, sweet paprika, salt, pepper, and red pepper flakes if using. Bring to a brisk simmer, then reduce heat and simmer 10 minutes to meld flavors. Taste and adjust salt or vinegar to balance bright tang with gentle sweetness. Remove and discard the bay leaf before assembling.

Step 4: Mix the beef-and-rice filling

In a large bowl, combine ground beef, parboiled rice, 3/4 cup minced onion, 3 minced garlic cloves, egg, parsley, dill, kosher salt, black pepper, sweet paprika, and dried oregano. Add 1/4 cup of the warm tomato sauce (or 1/4 cup gluten-free stock) to moisten. Mix gently with a fork or clean hands just until combined—overmixing can make the filling dense.

Step 5: Fill and roll

Lay a cabbage leaf flat, stem end toward you. Place about 1/4 cup of filling near the base. Fold the bottom edge up over the filling, tuck in the sides, and roll away from you to form a snug packet. Repeat with remaining leaves and filling; you should have about 12 rolls. If you have smaller leaves, overlap two to make one roll.

Step 6: Assemble and bake

Lightly grease a 9×13-inch (23×33 cm) baking dish. Spread 1 cup of the tomato sauce on the bottom. Nestle the rolls seam-side down in a single layer. Pour the remaining sauce evenly over the top, covering the rolls. Cover tightly with foil and bake for 75 minutes, until the sauce is bubbling and the rolls are nearly tender.

Step 7: Uncover, finish, and serve

Remove the foil and bake 10–15 minutes more to concentrate the sauce and lightly color the tops. For food safety, ensure the center of a roll registers at least 160°F (71°C). Rest 10 minutes so the juices settle. Taste the sauce; brighten with a squeeze of lemon if desired. Garnish with chopped dill and parsley. Serve warm, with a spoonful of sour cream if you like.

Pro Tips

• Use certified gluten-free stock and check labels on tomato products and spices to avoid hidden gluten.
• For ultra-tender leaves without blanching, freeze the cored cabbage overnight, then thaw; the leaves will soften and flex easily.
• Add a little warm sauce to the filling—this keeps the beef moist and helps the rice cook evenly.
• Pack rolls snugly but not tight; some wiggle room allows rice to expand without bursting the leaves.
• Let the rolls rest before serving; the sauce thickens slightly and flavors settle for cleaner slices.

Variations

• Turkey version: Swap ground beef for ground turkey (93% lean), add 1 tablespoon olive oil to the filling for richness.
• Vegetarian: Replace beef with 1 1/2 cups cooked brown lentils plus 1 cup finely chopped sautéed mushrooms; keep everything else the same.
• Spicy: Add 1–2 teaspoons hot paprika or 1 minced chipotle in adobo (ensure GF) to the sauce for smoky heat.

Storage & Make-Ahead

Assemble up to 24 hours ahead; cover and refrigerate. Bake straight from the fridge at 350°F (177°C), adding 5–10 minutes. Leftovers keep 4 days in the refrigerator. Reheat covered at 325°F (163°C) for 20–25 minutes, or microwave until hot. To freeze, cool completely, then freeze in sauce for up to 3 months; thaw overnight in the fridge and reheat covered at 325°F (163°C) for 30–40 minutes.

Nutrition (per serving)

Approximate per serving (1/6 of recipe): 330 calories; 20 g protein; 12 g fat; 34 g carbohydrates; 3 g fiber; 820 mg sodium. Nutrition will vary with brands and optional garnishes.