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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  • 😉 must be going around. I saw cabbage rolls on another blog recently and just added cabbage to my list.
    Poblanos – yes I’m doing that!

  • I’ve been thinking of making a version of cabbage rolls without meat. The potato-chile filling sounds interesting.

  • Ben, I did not expect to see cabbge rolls in this fashion but I’m pleasantly surprised…bravo Amigo.

  • This brings back memories of my childhood. I always loved my mom cabbage rolls. Your recipe is quite different. Looks really good Ben.

  • vocal cabbage hater here. but i’d eat that. it’s so pretty.

  • Traditional cabbage rolls are one of my absolute favorite foods! Used to request them for my birthday when I was a little girl. These look absolutely delicious!
    About the cabbage, another trick is to freeze the cabbage first. Very pliable after thawing. A little easier than the hassel of boiling the leaves.

  • I would love to make this in the crockpt so that a meal would cook while I was at work. Do you have any ideas on long long that would be cooked in a crockpot?I would be making the vegetarian version.

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