Cabbage Rolls

February, 2017

Whether you make them big or small or with or without meat, cabbage rolls are their own brand of comfort. Give this version a try.

  • 1 1/2 cups Arborio rice
  • 2 tsp butter
  • 2 tsp extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 tsp salt
  • 1 tsp freshly cracked pepper
  • 1 head green cabbage, generously cored
  • 2 cups of your favourite tomato sauce
  • 1/4 cup cream


  1. Preheat your oven to 350˚F, and prepare your Arborio rice according to the directions on the package.
  2. While the rice cooks, heat the butter and olive oil in a large pan over medium heat.
  3. Add the onions, salt and pepper, and reduce the heat to medium-low. Cook for 5 to 7 minutes, stirring occasionally.
  4. When the rice is cooked, stir in the sautéed onions, and set aside.
  5. To blanch the cabbage leaves, bring a large stockpot filled with water to a boil.
  6. Place the cored cabbage in the water, and with tongs, peel off the leaves in layers as they loosen and separate from the head.
  7. Place the leaves on a plate to cool, and trim the leaves of their bumpy, thick ribs near the base.
  8. Next, place the tomato sauce and cream in a small pot, and bring it to a simmer over medium heat. Spread half of the sauce into a casserole dish, and set it aside.
  9. Spoon 3 or 4 tablespoons of rice into the centre of a leaf, then wrap the sides inward and fold the side closest to you over the rice and slightly under it.
  10. Continue rolling forward as tightly as possible. Place the roll seam-side down in the prepared casserole dish, and repeat with the remaining cabbage and rice.
  11. Evenly pour the remaining tomato sauce over the cabbage rolls, and cover with foil or a lid. Bake in the preheated oven for 1 hour.

More Recipes