Our Chorizo Stuffed Cabbage Roll Recipe combines spicy chorizo sausage, beef, salsa, jasmine rice and marinated tomatoes for a flavorful one pot meal. Rolled in par boiled green cabbage leaves and cooked to perfection, this dinner is sure to be a family favorite.
Cabbage rolls are a fantastic way to cut down the carb macros for your meal, while bringing added flavor and texture that is satisfying and sustaining.
In this post we walk you through how to assemble and cook the very best stuffed cabbage rolls. They take a little practice, but once you get the feel of it they are so simple to fill and roll, and cabbage rolls present a very versatile medium for changing up your choice of fillings and sauces to create your meal. For this recipe we are showing your one of our favorite filling combinations.
What is the best way to roll cabbage rolls?
Staring at bar boiled cabbage leaves, knowing you need to fill and roll them so they hold their shape and keep the filling in place can be a little intimidating. It does take a little practice, but once you get a feel for the texture of the cabbage leaves, rolling and assembling them is a snap.
The best method for rolling cabbage leaves is the same way you would roll a burrito. Place the filling directly in the middle of your par boiled cabbage leaf, fold half of your leaf over the filling and pull the filling toward yourself until it is snug inside the tuck. Fold the ends in toward the middle and finish rolling the cabbage leaf until the untucked side is rolled up. Lay your rolled cabbage leaf into your baking dish or skillet and move onto the next one.
What is the best type of cabbage to use for my cabbage rolls?
There are many different varieties of cabbage to choose from. Let’s take a look at the most common cabbages.
Green cabbage is the most popular and well known cabbage. It is readily available year round and very inexpensive making it your best choice of cabbage to use for cabbage rolls. The leaves of green cabbage tend to be thicker making them stronger and less likely to fall apart, but you will need to par boil them before filling and rolling as they are less flexible and tend to break when raw.
Napa cabbage and Savoy Cabbage are also good options as they will give you pretty cabbage rolls and are fairly easy to work with. They are however a bit pricier and can be difficult to find year round.
Red cabbage would not be a good option for cabbage rolls. The leaves are not very flexible and when you cook red cabbage the natural red and purple hues will bleed out giving your meal an unappetizing discoloration.
If you are looking for another spectacular cabbage roll recipe try out the German style cabbage rolls below. We also have a recipe for our garden fresh, homemade salsa; as well as a post on how to make your own sun-dried tomatoes.
What are cabbage rolls made of?
Cabbage rolls are a favorite dish in many cultures and the methods, fillings and spices used in cabbage rolls vary depending on the cultural traditions. The beauty of cabbage rolls is in the versatile nature of this meal. Fillings most often include meats such as beef, pork or lamb with spices and seasonings; additional ingredients that are added to the filling range from grains like barley and rice to veggies.
The methods for cooking cabbage rolls include baking, simmering or steaming. We love cabbage rolls as a skillet dinner or one pot meal that we finish in the oven. The flavor development that is reached in this dish is delicious.
What do you eat cabbage rolls with?
Cabbage rolls are a hearty meal and can definitely stand alone as a satisfying lunch or dinner, but if you are looking for ideas of side dishes to accompany them we have a round up of suggestions.
- Roasted garlic potatoes
- Fresh baked bread
- Leafy green salads
- A chilled bean salad
- Honey roasted carrots
- A side of sauerkraut
- Quinoa salad
- Hearty potato salad
What does it mean to core a cabbage?
Heads of cabbage contain a core that can be eaten, but most often is not. Coring the cabbage will allow it to cook faster and help the leaves loosen and release. To remove the core place the head of cabbage on a cutting board in front of you upside down, or stem side up. Drive a fork into the stem, this will help you hold the cabbage and avoid cutting yourself while you remove the core.
Using a sharp knife, cut around the core in a circular motion until it releases. Once you’re finished set the knife and fork aside and using your fingers press the core out the bottom of the cabbage head.
Recipe Notes on Chorizo Stuffed Cabbage Roll Casserole:
This cabbage and sausage dinner is an easy meal that is worth the preparation and bake time.
- Par boiling and cooling the cabbage is done while the filling is cooking. The rest of the steps are simple to do and don’t take much time.
- Assembling this dinner is done in 30 minutes
- Bake it for an hour
- This recipe requires one oven proof 12 inch skillet or 13 x 9 oven-proof casserole dish and a good sized pot to par boil the cabbage.
This recipe is perfect for your garden harvest green cabbage. Don’t grow a garden? Maybe you like local produce by a CSA, local farmer’s market or Food Co-op. Just make sure it’s a lovely organic cabbage.
- Use Green cabbage for an inexpensive and easy to find cabbage choice. Be sure it is a large head as the leaves get smaller towards the core.
- Mexican chorizo is one of our very favorite medium heat sausages. It is easy to find and brings much of the flavor to this dish.
- Select your favorite salsa or make your own. Keep in mind when choosing a heat level, the chorizo will add a bit of spice as well.
Cook the Cabbage first:
- Carefully place your cored head of cabbage into a pot of boiling water.
- Cook for three minutes or until the leaves start to relax away from the cabbage head. Drain and set the cabbage head aside, allowing it to cool while you make your filling.
Start The meat mixture:
- While your cooked cabbage is cooling, brown the hamburger and chorizo in a large skillet over medium heat.
- When the meat is about halfway cooked; add the onion and garlic and cook until the onion is translucent.
- Add rice, salsa and 1 cup of stock to the mixture, cover for 10 minutes allowing it to cook down.
While the meat mixture is cooking:
- Preheat your oven to 350 degrees F.
- Remove the cooked cabbage leaves carefully from the cabbage head. You’ll need six large leaves.
- Slice the large leaf stem vein from each cabbage leaf. You’ll make a V in the leaf bottom. Be careful not to cut the leaf in half.
- Lay the cabbage leaves out on a cutting board to fill and roll.
Stuff and Bake:
- Spoon 2 to 3 Tablespoons of filling into the middle of your leaf.
- Roll the leaf the same way you would roll a burrito to lock the filling in. Repeat until six cabbage leaves are filled and rolled. You will have extra filling.
- Place the cabbage rolls into the skillet with the extra filling. Move the filling around to accommodate all six cabbage rolls.
- Pour the remaining stock over the skillet filling and cabbage rolls.
- Place the skillet or oven proof baking dish into the oven covered with foil.
- You can place a baking sheet on the bottom rack to catch any drips, this won’t affect the cooking time.
- Bake the cabbage rolls for 1 hour.
Your Printable Recipe Card:
Chorizo Cabbage Rolls
Chorizo Cabbage Rolls Skillet Dinner is a very nutritious High-Fiber, Dairy-Free, Gluten-Free meal. Full of flavor and low on calories! Make this easy meal all in one skillet, and one more pot to boil water!
- 1 small head green cabbage-cored
- 1/2 lb. beef
- 1/2 lb. chorizo sausage
- 1 Cup uncooked organic white Jasmine rice (non instant)
- 2 Cups mild Salsa
- 1 Cup marinated dried tomatoes
- 1 onion-chopped fine
- 1 clove garlic, minced
- 1 to 2 cups stock ( I used culinary vegetable white wine stock)
- Put a large pan of water on to boil. When it's boiling drop the cored cabbage head into the water.
- Cook for three minutes of until the leaves start to relax away from the cabbage head. Drain and let cool.
- Remove the cabbage leaves carefully from the cabbage head. You'll need six large leaves. (I do this while the meat mixture is cooking).
- Slice the large leaf stem vein from each cabbage leaf. You'll make a V in the leaf bottom. Do not cut the leaf in half. Just cut out the tough part of the stem vein.
- Lay the cabbage leaves out on a counter or bread board.
Cabbage Roll Filling:
- Meanwhile, Put a large skillet (at least 12 inch) on medium low heat on the stove top.
- Brown the hamburger and chorizo.
- When the meat is about halfway cooked add the onion and garlic and cook until the onion is translucent.
- Add the rice, tomatoes and salsa and 1 cup of stock to the meat, mix and cover for 10 minutes or so.
Assembling the Cabbage Rolls:
- Preheat oven to 350 degrees:
- Remove the cover from the skillet. The meat /rice mixture should be spoonable.
- Spoon 2 to 3 Tablespoons of filling onto a leaf.
- Cover and roll the leaf and repeat until six cabbage leaves are filled and rolled. You will have extra filling.
- Place the cabbage rolls back into the skillet.
- Nestle the six cabbage rolls into the extra filling. The skillet will be full.
- Pour the remaining stock over the skillet filling and cabbage rolls and cover
- Place your oven proof skillet or oven proof baking dish into the oven and place a baking sheet on the bottom rack to catch any drips.
- Bake one hour.
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Serving Size1 cabbage roll
Amount Per Serving Calories 386Total Fat 23gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 69mgSodium 1223mgCarbohydrates 20gFiber 3gSugar 7gProtein 24g
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Ask questions and rate the recipe in the comments section below. Please share what you did with this recipe. We are always looking for more and better ways to make homemade food. Other cooks love your ideas!
Tuesday 26th of October 2021
I don’t see when to add the sun dried tomato?
Tuesday 26th of October 2021
Hi Karon, Thanks so much for pointing this out! I have updated the recipe card for you. Enjoy!
101 One Pan Meals | Recipe This
Friday 17th of May 2019
[…] Skillet Chorizo Cabbage Rolls […]
Monday 19th of September 2016
It sounds very good and I'd like to try it. What is keeping me from it are the 2000 mg of sodium. You didn't seem to add any salt so where is the sodium coming from?
Monday 19th of September 2016
Hi Alicia, Thanks for asking about the sodium in this recipe. I am surprised it so high. I believe The culprits are the sausage and salsa. To reduce the sodium try to find a low sodium salsa and chorizo. This is a yummy recipe. please tell me how you like it if you make it! Thanks!
Wednesday 27th of January 2016
Yum!! Looks really healthy.
Del's cooking twist
Tuesday 26th of January 2016
Oh, your recipe looks so good!! I really need to try, my boyfriend we love it for sure - and so do I!! :)
Tuesday 26th of January 2016
Del, I agree! I think he will love it!