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Mediterranean Stuffed Cabbage Rolls

Serves: 4-5

cabbage rollsIngredients:

  • ½ cup Olive oil
  • 1 lb spicy pork sausage
  • 1 Yellow onion, diced
  • ½ cup lemon juice
  • 4 cups chicken stock
  • 2 Roma tomatoes, diced
  • 4 garlic cloves, minced
  • 2 cups long Basmati rice (Basmati)
  • 2 heads of Frontera cabbage
  • 1 bunch Cilantro
  • Salt to taste


  1. Heat olive oil over medium-high heat in large sauté pan.
  2. Add the sausage to the pan and cook until no longer pink.
  3. Add the onions and sauté until soft and translucent, stirring frequently.
  4. Add the lemon juice to the pan and deglaze the pan, scraping up all the bits off of the bottom of the pan.
  5. Add the chicken stock, tomatoes and garlic and bring to a boil.
  6. Once liquid has come to a boil, add the rice. Stir once, then cover with the lid or foil. Reduce heat to low and simmer covered for 18 minutes or until rice is ready.
  7. When rice is cooked, remove the pan from the heat and cool completely.

Cabbage Leaves:

  1. Bring a large pot of water to a boil, separate the cabbage leaves individually from the head.
  2. Add the cabbage leaves to the boiling pot of water and poach until soft and tender.  Remove from water, pat dry and allow to cool.
  3. When the cabbage is cool, place 1-2 table spoons of rice filling in the center of the cabbage leaf.  Roll up the cabbage leaf like a burrito making sure that both ends are secured and tightly wrapped. Arrange lined up in a casserole dish.
  4. Add a splash of lemon juice and chicken stock to the bottom of the casserole dish and reheat in the oven on low heat before serving!

Adam Glick
Professional Chef

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