Stuffed Cabbage Rolls

I think in a couple months Daryl and I can release our recipes as a GREATEST HITS album. every one of Daryl’s recipes has been a hit. My family loves them and they are so fun to make together.

Thank you Daryl for cooking with me once again on a beautiful Saturday morning. It rained in California today so these stuffed cabbage rolls hit the spot. It took a total of 1.5 hours in the oven but staying inside made it really enjoyable to take in all the delicious smells coming from the oven. By the time lunch came around, my appetite was at its peak.

I thought about my grandma when making these because she often made Armenian Stuffed Dolmas in a similar way. The recipe below is more of the Polish version, but this has given me the inspiration to go back into the Armenian Cookbook and ask my mom about the Armenian preparation of the dish. If you’re vegetarian you might be able to make this recipe by substituting a mix of sautéed mushrooms in place of the meat. Check out more Vegan Armenian ideas from my friend Lena @veganarmeninancookbook

Stuffed Cabbage Rolls




  • 2 tbsp. extra-virgin olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp. tomato paste
  • 1 (28-oz.) can crushed tomatoes
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. brown sugar
  • 2 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper


  • 15 cabbage leaves
  • 1 lb. ground beef
  • 1/4 c. uncooked white rice
  • 1/4 c. Italian bread crumbs
  • 1/2 large onion, chopped
  • 2 tbsp. freshly chopped parsley, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper

For the directions and full recipe visit:


See our full preparation of the dish on my profile @chefjoannas IGLive

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