Cabbage rolls


Here’s another dish for those of you who observe Lent or just want to eat a healthier, lighter meal. Cabbage is inexpensive and abundant. It is cultivated all around the world and can be found anytime of the year. However, it is best during the late fall and winter months when it’s in season. These rolls used another inexpensive and nutritious staple ingredient, potatoes. Cabbage is not one of our favorite veggies at the What’s cooking household, but these rolls were so good that we went for seconds the night we had them.

Cabbage rolls
Makes 6 rolls

The ingredients:

  • 6 cabbage leaves
  • 6 ham slices *optional for a non-vegetarian, non-Lent version*
  • 4 medium potatoes
  • 2 garlic cloves
  • 1/2 lb queso doble crema (or any other double cream cheese with 60% cream)
  • 2 poblano peppers, roasted, cleaned and chopped
  • 1/2 cup milk
  • 1 cup tomato sauce
  • 1/2 onion, finely chopped
  • spices (I used oregano, parsley flakes and Italian seasoning)
  • salt and pepper to taste

The how-to:

  1. Boil the potatoes and garlic in water with plenty of salt. I like to keep the skins on because they are a great source of fiber.
  2. When the potatoes are tender drain and mash them. Add crumbled queso doble crema, milk and chopped poblano peppers. Mix well and season to taste. Set aside
  3. In a large skillet saute onion in olive oil. Add tomato sauce and spices and simmer for 10 minutes or until the sauce comes together and thickens. Set aside
  4. Pre-heat oven to 350°F.
  5. Put one ham slice (if using any) on a cabbage leaf and spoon about 1/4 cup of potato mix onto it. Roll tightly and put in a baking dish making sure the seam side faces down. Pour tomato sauce on top of the rolls. Cover with foil paper and bake for 25 minutes.
  6. Serve with avocado slices and enjoy!

The afterthoughts:

  • Next time I will submerge the leaves in boiling water before stuffing them to make it easier to work with them. Other than that there’s nothing I’d change about this recipe. It’s easy to prepare, inexpensive, healthy and the poblanos and well-seasoned sauce gave it a lot of flavor.


¡Buen provecho!

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  • wow, looks so good! i think i will try this, but add some of my fave soy “beef” crumbles ~ thanks for the idea. 🙂

  • This looks like a fantastic supper dish – one of those it would be great to prep ahead, ready to pop into the oven after a busy day. Delicious!

  • Your recipe sounds delicious although in the Greek Orthodox lent no ham or cream is allowed.

  • I’ve seen this with rice but not with potatoes! Great idea! Looks really delicious!

  • Ben, these look delicious! I can even use this recipe as part of a gluten free menu.

    (I always parboil or blanch the cabbage leaves to make the rolling easier.)

  • Haven’t made these in years and years! Our recipe uses ground lean meat and rice with some spices then stewed tomatoes to cover in a big pot. I like the ham and poblanos in yours. Sounds perfect for lunch right now.

  • I love the addition of the poblano to this classic Ben:D You have made me very hungry!!!!

  • Yay for that doble crema! We need a little fat with our veggies!

  • This version of cabbage rolls sounds mighty tasty to me!

  • Cabbage stuffed with poblanos sound good!

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