Cabbage Rolls Without Tomato Sauce Recipe Made Easy

Cabbage rolls are a comforting classic, loved by many for their hearty filling wrapped in tender cabbage leaves. But what if you want to enjoy this traditional dish without the usual tomato sauce?

Whether you have a tomato allergy, prefer a lighter taste, or are simply craving something different, cabbage rolls without tomato sauce offer a delicious alternative that’s just as satisfying. This recipe highlights a savory, herb-infused filling wrapped in perfectly steamed cabbage leaves and simmered in a flavorful broth that keeps each roll moist and tender.

It’s a fantastic way to enjoy the wholesome goodness of cabbage rolls with a twist that’s both comforting and unique.

In this blog post, I’ll guide you through making these delightful cabbage rolls step by step, share essential tips to get perfect results, and suggest variations to make the dish your own. Whether you’re a seasoned cook or a beginner, this tomato-free take on cabbage rolls is sure to become a family favorite!

Why You’ll Love This Recipe

This cabbage rolls recipe stands out because it doesn’t rely on tomato sauce for flavor, allowing the natural taste of the ingredients to shine through. Instead, a savory broth and aromatic herbs complement the filling, which combines ground meat, rice, and vegetables for a satisfying bite.

It’s perfect for anyone looking for a lower-acid alternative to traditional cabbage rolls, and it’s easily customizable to suit dietary preferences, including options for vegetarian or gluten-free versions.

Plus, these rolls freeze beautifully, making meal prep a breeze!

Ingredients

• 1 large head of green cabbage (around 3-4 pounds)
• 1 pound ground beef (or ground turkey/chicken for a lighter option)
• 1 cup cooked white rice (short or medium grain works best)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, grated
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups low-sodium chicken or vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (optional, for brightness)

Equipment

• Large pot for boiling cabbage leaves
• Mixing bowl
• Sharp knife and cutting board
• Large skillet or frying pan
• 9×13 inch baking dish or large Dutch oven
• Aluminum foil or lid for baking dish
• Slotted spoon

Instructions

1. Prepare the cabbage leaves: Bring a large pot of water to a boil. Carefully core the cabbage and gently separate the leaves, aiming to get about 12 large leaves. Blanch the leaves in the boiling water for 2-3 minutes until pliable. Drain and set aside to cool.
2. Make the filling: In a mixing bowl, combine the ground beef, cooked rice, finely chopped onion, grated carrot, minced garlic, parsley, thyme, smoked paprika, and salt and pepper. Mix well until all ingredients are evenly incorporated.
3. Assemble the rolls: Lay a cabbage leaf flat on a clean surface. Place about 2 tablespoons of the filling near the base of the leaf. Fold the sides over the filling and then roll it up tightly from the base toward the tip, like a burrito. Repeat with the remaining leaves and filling.
4. Brown the cabbage rolls: Heat olive oil in a large skillet over medium heat. Add the rolls seam side down and cook for 3-4 minutes until lightly browned. Carefully turn and brown the other sides. This step adds flavor and helps seal the rolls.
5. Arrange in baking dish: Place the browned cabbage rolls seam side down in a single layer in your baking dish or Dutch oven.
6. Add broth and bake: Pour the chicken or vegetable broth evenly over the rolls. Cover tightly with aluminum foil or a lid. Bake in a preheated oven at 350°F (175°C) for 1 to 1 1/4 hours, until the cabbage is tender and the filling is cooked through.
7. Finish with lemon juice (optional): Once baked, drizzle the rolls with lemon juice for a fresh, bright flavor that complements the savory filling.
8. Serve warm: Carefully transfer the rolls to plates and spoon some of the cooking broth over them for extra moisture and flavor.

Tips & Variations

“Blanching the cabbage leaves just right is key—too little and they’ll tear when rolling, too long and they’ll be mushy.”

• Vegetarian option: Replace ground meat with cooked lentils or chopped mushrooms for a rich, earthy filling. Add a splash of soy sauce for umami depth.
• Spice it up: Add a pinch of cayenne pepper or red pepper flakes to the filling for a subtle kick.
• Use cauliflower rice: For a low-carb alternative, substitute cooked rice with finely chopped cauliflower.
• Make ahead: Assemble the rolls and refrigerate for up to 24 hours before baking. This makes meal prep easy and convenient.
• Broth alternatives: Use beef broth for a deeper flavor or a mushroom broth for a vegetarian-friendly option.

Nutrition Facts

Serving Suggestions

Cabbage rolls without tomato sauce pair wonderfully with a variety of side dishes. Consider serving them alongside creamy mashed potatoes or buttery egg noodles for a classic comfort meal.

A simple cucumber dill salad or steamed green beans add freshness and crunch to balance the richness of the rolls.

For a lighter twist, enjoy them with a side of roasted root vegetables or a crisp kale salad dressed with lemon vinaigrette. Don’t forget to spoon some of the flavorful cooking broth over your serving for an added burst of moisture and taste!

Conclusion

This tomato-free cabbage rolls recipe is a fantastic way to enjoy a beloved classic without the acidity and sweetness of tomato sauce. The combination of seasoned ground meat, rice, and fresh vegetables wrapped in tender cabbage leaves and simmered in a savory broth creates a deliciously comforting dish perfect for any occasion.

Whether you’re cooking for family, meal prepping for the week, or looking for a new way to enjoy cabbage rolls, this recipe offers versatility and ease. Don’t hesitate to experiment with different fillings, herbs, and broths to make it your own.

Happy cooking!

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