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Cabbage Rolls With Roasted Red Peppers Offer A New Depth Of Flavor In a Classic Dish

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🌿 A Classic with a Flavorful Twist

Traditional cabbage rolls are a comfort food staple in many cultures, and for good reason. They’re simple, hearty, and endlessly adaptable. But adding roasted red peppers to both the filling and the tomato juice-based sauce takes the whole dish to another level.

The peppers infuse the rolls with a mellow smokiness that balances beautifully with the acidity of the tomato juice. And the magic really happens after the rolls simmer slowly in the sauce — the flavors marry, mellow, and deepen. The best part? They’re even better the next day. So go ahead, make a double batch.

🍽️ Why You’ll Love This Version:

  • Perfect for preserving the harvest – Use fresh cabbage and homemade or preserved peppers.
  • Even better as leftovers – The flavors deepen overnight.
  • Freezer-friendly – Make ahead for cold fall days.
  • Customizable – Use beef, pork, or even a vegetarian filling.

🔥 Pro Tip:

Roast a big batch of red peppers while you prep everything else — just char them under the broiler or over a gas flame, then peel off the skins. They’ll add rich, sweet flavor to soups, pasta sauces, sandwiches… and of course, these cabbage rolls.

Cabbage Rolls With Roasted Red Peppers
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Cabbage Rolls With Roasted Red Peppers

Recipe by JaniceCourse: MainDifficulty: Easy
Servings

6

servings
Prep time

1

minute
Cooking time

3

hours 
Calories

330

kcal

Ingredients

  • 1 large head green cabbage

  • 18–20 oz (530–570g) ground beef

  • 1 cup cooked rice

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • ½ cup finely chopped roasted red peppers (jarred or homemade)

  • 1 tsp sweet Spanish paprika

  • Âľ tsp salt

  • ½ tsp black pepper

  • 1 egg (optional, helps bind)

  • For The Sauce:

  • 3–4 cups tomato juice

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • ½ cup chopped roasted red peppers

  • 1 tbsp olive oil

  • 1 tsp sweet Spanish paprika

  • 1 tsp sugar (optional, helps balance acidity)

  • Salt & pepper, to taste

Directions

  • Prepare the Cabbage Leaves
  • Core the cabbage and boil whole in salted water for about 10–15 minutes, peeling off leaves as they soften.
  • You need about 12–15 leaves.
  • Trim the thick vein from the base of each leaf to make rolling easier.
  • Make the filling, in a large bowl, combine
  • Ground beef
  • Cooked rice
  • Onion
  • Garlic
  • Chopped roasted red peppers
  • Egg (if using)
  • Mix until just combined.
  • Paprika, salt, and pepper

Summary