80 stuffed cabbage recipes

Crispy deep-fried Australian dim sims stuffed with minced pork, prawns, cabbage, and shallots in wonton wrappers. A classic Aussie takeaway snack ready in 15 minutes. Serve with soy or sweet and sour sauce.

Ground beef, rice, and mushrooms wrapped in tender cabbage leaves, baked in a sweet-tangy tomato sauce. Classic stuffed cabbage rolls that taste like grandma's kitchen.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for three hours in a tangy tomato-lemon sauce. A Pennsylvania Dutch comfort classic.

Cabbage runzas: pillowy yeast dough pockets stuffed with browned ground beef, cabbage, and onion, then baked golden. The Nebraska hand pie that freezes and reheats like a dream. Also known as bierocks.

Cold stuffed tomatoes filled with crunchy diced cucumber, cabbage, peppers, and celery, topped with curry-spiked mayo. A retro summer salad-stuffed appetizer that pre-makes for parties.

Russian Jewish cabbage rolls, or holishkes, are sweet and sour stuffed cabbage simmered in a tomato sauce lifted with caramelized sugar and fresh lemon juice. Classic grandmother cooking.

Crispy fried wontons stuffed with pork, shrimp, and napa cabbage, pan-fried in peanut oil and glazed with teriyaki. Served with a sweet orange marmalade dipping sauce.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for 3 hours in a sweet-and-sour tomato sauce with lemon juice and onion.

Golubtsi, traditional Russian cabbage rolls stuffed with millet, salt pork, carrots, and onion, simmered in a tangy sour cream and tomato sauce. Old-country comfort food with deep roots.

Stuffed bell peppers filled with SPAM, rice, shredded cabbage, zucchini, and tomatoes with basil and oregano. A veggie-loaded twist on classic stuffed peppers ready in 30 minutes.

Kosher cabbage rolls stuffed with ground beef, rice, and ketchup, baked for three hours in a sweet-tart tomato sauce with brown sugar and lemon juice.

Whole roasted salmon stuffed with bacon-wilted red cabbage and roasted chestnuts, baked in white wine and served with a shallot-vinegar butter sauce.

Spinach ricotta stuffed shells with a cabbage twist, baked in tomato-broth sauce with nutmeg. A lighter Italian-American main with hidden-vegetable smarts.

Kraut burgers (bierocks) stuffed with seasoned ground beef, shredded cabbage, and onion wrapped in soft bread dough and baked golden. A Midwest German-American classic you can make with frozen dough.

Appetizer egg rolls stuffed with pork, cabbage, bean sprouts, currants, and slivered almonds, fried golden and served with a warm ginger apricot dipping sauce. Make-ahead friendly.