Spicy Cabbage Rolls

20 servings Prep: 30 m Cook: 1 h Total: 1 h 30 m Intermediate
3.0/5 (1)
Spicy Cabbage Rolls
Making these spicy cabbage rolls is a time-honored (and delicious) tradition in our family. Ground beef and pork get mixed with rice and Hot Pace Picante Sauce, then rolled up in tender cabbage leaves and baked until perfect.

Ingredients

20 servings
  • 2 - 3 heads of fresh cabbage
  • 1 medium bag of Mahatma medium or long grain rice
  • 2 pounds ground beef
  • 2 pounds ground pork
  • 2 medium jars Hot Pace Picante Sauce
  • 1 tbsp salt
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp Tony's (Cajun Seasoning)
  • 1 tsp red pepper flake

Step-by-Step Instructions

  1. Prepare the whole bag of rice according to directions on the package. Set aside and let cool.
  2. In a large mixing bowl combine beef, pork, Pace’s picante sauce and seasonings. Take this mixture and combine with the cooled rice. Set aside until your cabbage is ready to be rolled.
  3. Boil the whole heads of cabbage for about 5 minutes so that the leaves come off easily but still retain their shape.
  4. Let them cool enough to handle and pull each leaf off and remove de-vein middle stalk (this helps to make the roll). Stack these as you go.
  5. Once all cabbage is cool enough to handle, scoop the meat and rice mixture into the middle of the cabbage leaf. Roll and tuck as you would a burrito or enchilada, placing on a wire rack in a roasting pan as you finish (the wire rack needs to be at least 2 inches from the bottom).
  6. Fill the pan with 1 to 1 1/2 inches of water. Bake at 350°F for about 30-45 minutes until the meat is cooked through and cabbage is tender.

Common Problems and Solutions

Q: Why are my cabbage leaves tearing when I try to roll them?

A: The cabbage may not have been boiled long enough to soften, or it was boiled too long and became mushy. Aim for 5 minutes of boiling—just enough to make the leaves pliable. Also, removing that thick center vein helps prevent tearing.

Q: Can I make these ahead of time?

A: Absolutely! These are perfect for make-ahead meals. Assemble the rolls and refrigerate them covered for up to 24 hours before baking. You can also freeze unbaked rolls: wrap individually and freeze for up to 3 months, then bake from frozen adding 15-20 minutes to the cook time.

Q: Why do I need a wire rack in the roasting pan?

A: The wire rack keeps the cabbage rolls elevated above the water, allowing them to steam rather than boil. This helps them hold their shape and prevents them from getting waterlogged.

Tips and Techniques

Make sure to let your rice cool completely before mixing with the raw meat—hot rice can start cooking the meat prematurely and make the mixture hard to handle. Also, don’t overfill the cabbage leaves; about 1/4 to 1/3 cup of filling per leaf is plenty and makes them easier to roll.

Ingredient Substitutions

  • ground pork: all ground beef or ground turkey
  • Hot Pace Picante Sauce: salsa or mild picante sauce
  • Tony's Cajun Seasoning: Slap Ya Mama, Zatarain's, or homemade Cajun seasoning blend

Equipment Needed

  • Large pot for boiling cabbage
  • Large mixing bowl
  • Roasting pan
  • Wire rack that fits in roasting pan

Historical Context

While stuffed cabbage appears in many cuisines worldwide, this Louisiana version takes the concept and adds Cajun seasoning and picante sauce for a spicy twist. It’s become a popular dish at family gatherings and potlucks across South Louisiana.