Spiral Cabbage Rolls

These Spiral Cabbage Rolls deliver maximum comfort baked into a stunning, golden-brown centerpiece. Perfectly seasoned, melt-in-your-mouth tender, and guaranteed to impress everyone around your dinner table.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 55

Total Time 1 25

Servings servings

Calories 292kcal

Author Julia Maz

Ingredients

For the Cabbage Spiral:

1 large head cabbage
1 cup white rice, short or medium-grain, rinsed
1 large onion, finely chopped
4 cloves garlic, minced
2 tbsp tomato paste
3 tbsp olive oil
½ cup fresh parsley, finely chopped
1 cup water, hot or boiling
1 tsp salt, or to taste
½ tsp paprika
½ tsp black pepper, or to taste

For the Tomato Broth:

2 tbsp tomato paste
2 tbsp olive oil
2.5 cup boiling water
½ tsp salt

US Customary - Metric

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a round 11- or 12-inch baking dish or oven-safe skillet with olive oil. Core the cabbage and soften the whole head in a large pot of boiling water for 3–5 minutes, gently peeling off the large outer leaves as they turn pliable. Cut out the thick center rib from each leaf, dividing each one into two flexible halves.
1 large head cabbage
Heat 3 tablespoons of olive oil in a skillet over medium heat and sauté the chopped onion until soft and translucent. Stir in the minced garlic and tomato paste for about 1 minute until fragrant. Add the rinsed rice, salt, paprika, and black pepper, stirring to coat every grain. Pour in 1 cup of hot water, cover, and simmer for 5–7 minutes until the liquid is absorbed and the rice is par-cooked. Remove from the heat and fold in the chopped fresh parsley.
1 cup white rice, short or medium-grain, rinsed, 1 large onion, finely chopped, 4 cloves garlic, minced, 2 tbsp tomato paste, 3 tbsp olive oil, ½ cup fresh parsley, finely chopped, 1 cup water, hot or boiling, 1 tsp salt, or to taste, ½ tsp paprika, ½ tsp black pepper, or to taste
Lay a cabbage leaf half flat on your cutting board. Spoon a thin, even line of the rice mixture along the longer edge. Roll the leaf up into a slender, open-ended tube without tucking the sides in. Repeat the process with the remaining cabbage halves and filling.
Lightly grease the baking dish. Take your first cabbage rope and place it snugly along the outer rim of the dish to start the outer ring. Continue winding each new cabbage roll inwards tightly against the previous layer until you reach the center, creating a full, compact swirl (or start from the center out—whichever feels easiest for your hands!).
In a bowl or measuring jug, whisk together the boiling water, tomato paste, olive oil, and salt until completely smooth. Slowly pour the hot broth evenly over the entire cabbage spiral so it seeps between the layers to help the rice steam and cook.
2 tbsp tomato paste, 2 tbsp olive oil, 2.5 cup boiling water, ½ tsp salt
Crumple a sheet of parchment paper, dampen it under running water, squeeze out the excess moisture, and tuck it closely over the top of the cabbage. Bake at 375°F (190°C) for 40 minutes until the cabbage is tender and the rice has absorbed the savory liquid.
Remove and discard the parchment paper, then return the dish to the oven for another 10–15 minutes until the top ridges turn nicely browned and caramelized. Let it rest for 10 minutes so the juices settle, then slice into wedges and serve with a generous dollop of plant-based sour cream.

Video

Notes

🔀 Recipe Variations

🟤 Hearty Grain Swap
Swap the white rice for brown rice, pearl barley, or quinoa for an earthier bite. Just be sure to cook firmer grains slightly longer during the stovetop prep so they finish tender in the oven.

🍄 Rich Mushroom Boost
Fold finely diced, sautéed cremini or shiitake mushrooms into the rice mixture. They add incredible savory depth and a meaty, satisfying chew to every single bite.

🌶️ Warm Mediterranean Spice
Add a pinch of ground cumin, cinnamon, and crushed red pepper flakes to the tomato paste when cooking the filling. It brings a wonderfully aromatic, spiced warmth reminiscent of classic Middle Eastern stuffed cabbage.

🌿 Fresh Herb Mix-In
Mix in a generous handful of chopped fresh dill and mint alongside the parsley. The bright herbal punch cuts through the rich tomato broth and gives the dish a lovely, fresh contrast.

🫙 Storage & Make-Ahead

🧊 Storage

Transfer any remaining wedges into an airtight container and keep them chilled in the fridge for up to 4–5 days. The rice continues to soak up all the seasoned tomato broth as it sits, making day two even tastier.

⏳ Make-ahead tip

You can roll and assemble the entire spiral in your baking dish a day in advance. Cover it tightly and refrigerate overnight without the broth. When dinner time rolls around, simply pour over the hot tomato liquid and bake as directed (adding about 5 minutes to compensate for the chilled pan).

🔥 Reheating

Pop single portions in the microwave for 1–2 minutes until steaming. To reheat multiple slices while preserving those crispy edges, place them in a 350°F (175°C) oven, cover loosely with foil, and warm for 12–15 minutes.

❄️ Freezing Instructions

Let the baked dish cool completely to room temperature. Wrap individual slices snugly in plastic wrap and a layer of foil, then store in the freezer for up to 2 months. Defrost in the refrigerator overnight before warming up.

Nutrition