29+ Delicious and Creative Gluten-Free Cabbage Roll Recipes You Must Try!

Cabbage rolls are a classic comfort food, offering a satisfying and flavorful meal wrapped in tender cabbage leaves.

Traditionally made with rice, meat, and vegetables, they are often served with a savory sauce for an extra burst of flavor.

But what if you’re following a gluten-free diet?No worries! You don’t have to miss out on this delicious dish.

In fact, gluten-free cabbage rolls are not only possible, but they can also be incredibly versatile.

Whether you’re looking for a hearty meat-based filling, a vegetarian alternative, or a combination of both, there are countless ways to enjoy cabbage rolls while keeping them gluten-free.

In this blog, we’ve rounded up 29+ incredible gluten-free cabbage roll recipes that cater to all tastes and preferences.

From comforting beef and rice rolls to fresh veggie-packed creations, you’ll find a recipe that’s perfect for any occasion.

So, grab your cabbage and get ready to roll with these tasty, gluten-free variations!

29+ Delicious and Creative Gluten-Free Cabbage Roll Recipes You Must Try!

Cabbage rolls are a wonderfully versatile dish that can be easily adapted to fit any dietary requirement, including gluten-free diets.

With 29+ unique recipes to choose from, there’s no shortage of delicious and satisfying options to explore.

Whether you’re craving something savory and hearty, or a lighter, plant-based option, these gluten-free cabbage roll recipes promise to deliver on taste, nutrition, and satisfaction.

So, don’t hesitate—try out a few (or all!) of these recipes and discover just how delicious gluten-free cabbage rolls can be!

Happy cooking, and enjoy the flavors of this healthy and satisfying dish, rolled up in a cabbage leaf.

Gluten-Free Cabbage Rolls

These classic gluten-free cabbage rolls are a delicious combination of tender cabbage leaves stuffed with a savory mix of ground beef, rice, and herbs.

They are slow-cooked in a rich tomato sauce, giving them a flavorful, hearty taste that’s perfect for any dinner table.

This gluten-free version ensures that those with dietary restrictions can enjoy a comfort food favorite without compromising on flavor.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground beef
• 1 cup cooked rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp salt
• ½ tsp pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 cups gluten-free tomato sauce
• 1 tbsp olive oil
• 1 cup water

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a large mixing bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt, pepper, thyme, and oregano. Mix until everything is well incorporated.
3. Carefully peel the cabbage leaves from the head, being cautious not to tear them. Trim the thick vein of each leaf if necessary to make rolling easier.
4. Place a generous amount of the meat mixture in the center of each cabbage leaf and roll them up tightly, folding in the sides as you go.
5. In a large skillet, heat the olive oil over medium heat. Brown the cabbage rolls in batches, turning them to brown on all sides.
6. Transfer the rolls to a baking dish. Pour the tomato sauce over the top and add the water.
7. Cover with foil and bake for 1 hour, or until the rolls are tender and cooked through.
8. Serve hot with a side of gluten-free bread or mashed potatoes.

These gluten-free cabbage rolls are a fantastic choice for a filling, satisfying meal.

The tender cabbage and savory meat filling pair perfectly with the tangy tomato sauce, creating a dish that everyone will love.

It’s an easy and delicious way to make a comforting dinner that caters to dietary needs, without sacrificing flavor.

Vegetarian Gluten-Free Cabbage Rolls

These vegetarian gluten-free cabbage rolls are perfect for those who are looking for a meatless option.

With a hearty filling of quinoa, mushrooms, and vegetables, these rolls are packed with flavor and nutrition.

The tomato sauce complements the fresh ingredients, creating a well-balanced and satisfying dish that’s both healthy and tasty.

Ingredients:

• 1 medium head of cabbage
• 1 cup quinoa, cooked
• 1 cup mushrooms, finely chopped
• 1 carrot, grated
• 1 zucchini, grated
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Add the onions, garlic, mushrooms, carrot, and zucchini. Cook until the vegetables are tender, about 5-7 minutes.
3. In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, basil, oregano, salt, and pepper. Mix well until everything is evenly distributed.
4. Carefully peel the cabbage leaves and remove the thick vein from each leaf. Spoon the quinoa mixture into the center of each cabbage leaf and roll them up tightly.
5. Place the rolls in a baking dish, seam side down. Pour the tomato sauce over the rolls and drizzle with lemon juice.
6. Cover with foil and bake for 45 minutes, until the cabbage is tender and the rolls are heated through.
7. Garnish with fresh parsley before serving, if desired.

These vegetarian gluten-free cabbage rolls are an excellent alternative to the traditional meat-filled version.

With a satisfying blend of quinoa, vegetables, and a touch of herbs, they make for a filling and healthy meal.

They are perfect for lunch or dinner and can be enjoyed by vegetarians and non-vegetarians alike.

Turkey and Rice Gluten-Free Cabbage Rolls

If you’re looking for a lighter alternative to traditional beef cabbage rolls, try these turkey and rice gluten-free cabbage rolls.

Ground turkey provides a leaner protein option, while still delivering a hearty and flavorful meal.

Paired with a savory mix of herbs and spices, these cabbage rolls are comforting and perfect for a weeknight dinner.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground turkey
• 1 cup cooked brown rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp ground paprika
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 tbsp olive oil
• 1 cup chicken broth or water

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ground turkey, basil, oregano, paprika, salt, and pepper to the skillet. Cook, breaking the turkey apart with a spoon, until it is fully browned and cooked through.
4. Stir in the cooked rice and combine thoroughly. Set the mixture aside to cool slightly.
5. Carefully peel the cabbage leaves from the head. Place a generous portion of the turkey and rice mixture in the center of each cabbage leaf and roll tightly, folding in the sides as you go.
6. Arrange the cabbage rolls in a baking dish, seam side down. Pour the tomato sauce over the rolls, then add the chicken broth or water.
7. Cover with foil and bake for 45-50 minutes, or until the cabbage is tender and the filling is cooked through.
8. Serve hot with a side of gluten-free rice or a fresh salad.

These turkey and rice gluten-free cabbage rolls are a lighter yet equally delicious option.

The turkey adds a savory flavor without being too heavy, and the combination of rice and herbs makes each bite satisfying.

This recipe is a great way to enjoy a comforting, healthier version of cabbage rolls that fits into a gluten-free diet.

Spicy Gluten-Free Cabbage Rolls with Chorizo

For a little kick in your cabbage rolls, try this spicy gluten-free version with chorizo sausage.

The smoky and flavorful chorizo blends beautifully with rice and spices, creating a bold, satisfying dish.

The tomato sauce has a subtle heat that enhances the richness of the filling, making these rolls perfect for those who love a bit of spice in their meals.

Ingredients:

• 1 medium head of cabbage
• 1 lb chorizo sausage (gluten-free)
• 1 cup cooked rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 tbsp olive oil
• 1 cup water
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Add the chorizo sausage and cook until browned, breaking it up with a spoon as it cooks.
3. Add the onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in the smoked paprika, cumin, chili powder, salt, and pepper.
4. Remove the skillet from heat and stir in the cooked rice, mixing until well combined.
5. Carefully peel the cabbage leaves from the head, trimming the thick veins. Spoon a generous amount of the chorizo and rice mixture into the center of each cabbage leaf and roll them up tightly.
6. Place the cabbage rolls seam side down in a baking dish. Pour the tomato sauce over the rolls and add the water.
7. Cover with foil and bake for 40-45 minutes, or until the cabbage is tender and the filling is cooked through.
8. Garnish with fresh cilantro before serving.

These spicy gluten-free cabbage rolls are packed with flavor, perfect for anyone who enjoys a little heat in their meals. The chorizo gives the rolls a bold, smoky flavor, while the tomato sauce adds a perfect balance of tang and warmth. Ideal for a weekend dinner, these rolls are sure to be a hit with spice lovers.

Chicken and Spinach Gluten-Free Cabbage Rolls

These gluten-free cabbage rolls with chicken and spinach are a light, healthy, and flavorful alternative to traditional cabbage rolls.

With tender ground chicken and a mixture of fresh spinach, garlic, and herbs, these rolls offer a deliciously nutritious meal that will satisfy your cravings for something hearty but not too heavy.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground chicken
• 2 cups fresh spinach, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 cup chicken broth
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
3. Add the ground chicken to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked.
4. Stir in the chopped spinach, rosemary, thyme, salt, and pepper, cooking until the spinach is wilted.
5. Remove from heat and set the chicken mixture aside to cool slightly.
6. Carefully peel the cabbage leaves, trimming the veins if needed. Spoon the chicken and spinach mixture into the center of each cabbage leaf and roll them up tightly.
7. Place the cabbage rolls seam side down in a baking dish. Pour the tomato sauce over the rolls and add the chicken broth. Drizzle the lemon juice over the top.
8. Cover with foil and bake for 40 minutes, or until the cabbage is tender and the rolls are heated through.
9. Serve with a side of quinoa or gluten-free bread.

These chicken and spinach gluten-free cabbage rolls are light yet packed with flavor.

The ground chicken provides a lean protein, while the spinach adds a nutritious boost.

The tomato sauce and chicken broth create a flavorful base that complements the filling, making these rolls a perfect choice for a healthy, satisfying meal.

Beef and Sweet Potato Gluten-Free Cabbage Rolls

For a unique twist on classic cabbage rolls, try these gluten-free rolls filled with ground beef and sweet potatoes.

The sweetness of the roasted sweet potatoes pairs wonderfully with the savory beef and spices, creating a delightful combination of flavors.

Topped with a rich tomato sauce, these rolls are a hearty meal that will keep you full and satisfied.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground beef
• 1 large sweet potato, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 tbsp olive oil
• 1 cup beef broth

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potato on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes, or until tender and lightly caramelized.
2. While the sweet potato is roasting, bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
3. In a large skillet, cook the ground beef over medium heat until browned, breaking it apart as it cooks. Add the onion and garlic and cook until softened, about 5 minutes.
4. Stir in the cinnamon, cumin, salt, and pepper, then add the roasted sweet potatoes. Mix well until combined.
5. Carefully peel the cabbage leaves from the head, removing the thick veins. Spoon the beef and sweet potato mixture into the center of each cabbage leaf and roll them up tightly.
6. Place the cabbage rolls seam side down in a baking dish. Pour the tomato sauce over the rolls and add the beef broth.
7. Cover with foil and bake for 45-50 minutes, or until the cabbage is tender and the filling is cooked through.
8. Serve with a side of roasted vegetables or a gluten-free salad.

These beef and sweet potato gluten-free cabbage rolls are a fantastic choice for anyone looking for a heartier, more filling meal.

The natural sweetness of the roasted sweet potatoes perfectly complements the savory beef and spices, creating a balanced and flavorful dish that’s sure to please everyone at the table.

Italian-Style Gluten-Free Cabbage Rolls

These Italian-style gluten-free cabbage rolls are filled with a flavorful combination of ground pork, herbs, and a hint of Parmesan cheese.

The tomato sauce is seasoned with Italian spices, creating a vibrant, aromatic dish. This version offers the rich, comforting flavors of Italian cuisine while ensuring it is suitable for those following a gluten-free diet.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground pork
• ½ cup cooked rice
• 1 egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 tbsp olive oil
• 1 cup water

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a mixing bowl, combine the ground pork, cooked rice, egg, onion, garlic, basil, oregano, Parmesan cheese, salt, and pepper. Mix until the ingredients are evenly distributed.
3. Carefully peel the cabbage leaves from the head, removing the thick veins. Place a generous amount of the meat mixture in the center of each cabbage leaf and roll it up tightly.
4. In a large skillet, heat the olive oil over medium heat. Brown the cabbage rolls in batches, turning them to brown all sides.
5. Transfer the rolls to a baking dish, seam side down. Pour the tomato sauce over the rolls and add the water.
6. Cover with foil and bake for 45 minutes, or until the cabbage is tender and the filling is cooked through.
7. Serve with a side of gluten-free pasta or a fresh salad.

These Italian-style gluten-free cabbage rolls are bursting with classic Italian flavors.

The ground pork combined with Parmesan cheese creates a savory filling, while the tomato sauce seasoned with basil and oregano ties everything together.

A perfect dish for family gatherings or a cozy dinner, it’s sure to satisfy everyone’s cravings for comfort food.

Lamb and Rice Gluten-Free Cabbage Rolls

For a unique and rich flavor profile, these gluten-free cabbage rolls are filled with tender ground lamb, rice, and Mediterranean spices.

The combination of lamb’s savory richness with the freshness of herbs and the slight tang of tomato sauce makes for a perfectly balanced dish.

This recipe is great for those looking to try something different from the usual beef or chicken rolls.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground lamb
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cinnamon
• ½ tsp ground turmeric
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 tbsp olive oil
• 1 cup lamb broth or water
• Fresh mint leaves (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
3. Add the ground lamb to the skillet and cook, breaking it up with a spoon, until browned and fully cooked.
4. Stir in the cumin, coriander, cinnamon, turmeric, salt, and pepper. Cook for an additional 2 minutes to allow the spices to bloom.
5. Remove the skillet from heat and stir in the cooked rice. Mix until everything is evenly combined.
6. Carefully peel the cabbage leaves and trim the thick veins. Place a generous portion of the lamb mixture into each cabbage leaf and roll them up tightly.
7. Arrange the cabbage rolls seam side down in a baking dish. Pour the tomato sauce over the rolls and add the lamb broth or water.
8. Cover with foil and bake for 45-50 minutes, or until the cabbage is tender and the filling is cooked through.
9. Garnish with fresh mint leaves before serving, if desired.

These lamb and rice gluten-free cabbage rolls offer a fragrant, Mediterranean-inspired dish.

The lamb’s rich flavor is enhanced by the aromatic spices, while the tomato sauce adds a deep, savory contrast.

Perfect for a special occasion or a flavorful weeknight dinner, these rolls are sure to impress.

Moroccan-Style Gluten-Free Cabbage Rolls

These Moroccan-style gluten-free cabbage rolls are a fusion of North African spices, ground beef, and vegetables. Infused with a blend of cumin, cinnamon, and turmeric, these rolls are as flavorful as they are aromatic.

The tangy tomato sauce and a touch of honey balance out the spices, creating a warm, inviting meal that’s both satisfying and unique.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground beef
• 1 cup cooked couscous (gluten-free)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• ½ tsp paprika
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 tbsp honey
• 1 tbsp olive oil
• 1 cup beef broth or water

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.
4. Stir in the cumin, cinnamon, turmeric, paprika, salt, and pepper. Cook for another 2-3 minutes, allowing the spices to develop.
5. Remove from heat and mix in the cooked couscous until well combined.
6. Carefully peel the cabbage leaves and trim the thick veins. Spoon the beef and couscous mixture into the center of each cabbage leaf and roll them up tightly.
7. Place the rolls seam side down in a baking dish. In a bowl, combine the tomato sauce and honey, then pour it over the rolls. Add the beef broth or water around the rolls.
8. Cover with foil and bake for 45-50 minutes, or until the cabbage is tender and the filling is cooked through.
9. Serve with a side of roasted vegetables or gluten-free flatbread.

These Moroccan-style gluten-free cabbage rolls offer a delightful departure from the ordinary.

The combination of warm spices and the sweetness from honey creates a unique and comforting dish.

Perfect for anyone seeking a new twist on traditional cabbage rolls, these flavorful rolls are sure to impress and satisfy.

Greek-Style Gluten-Free Cabbage Rolls

Inspired by the classic Greek dish “Lahanodolmades,” these gluten-free cabbage rolls are filled with a mixture of ground beef, rice, and fresh herbs.

Unlike traditional tomato-based cabbage rolls, this version is simmered in a light lemon sauce, giving it a bright, tangy flavor. It’s a refreshing and satisfying dish that feels both hearty and light.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground beef (or lamb)
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• 3 cups chicken broth
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 eggs (for Avgolemono sauce)

Instructions:

1. Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a large bowl, mix the ground beef, cooked rice, onion, garlic, dill, parsley, oregano, salt, and pepper until well combined.
3. Carefully peel the cabbage leaves, removing thick veins. Place a spoonful of the meat mixture in the center of each leaf and roll them tightly.
4. Arrange the cabbage rolls in a large pot, seam side down, layering them if necessary.
5. Pour the chicken broth over the rolls, cover, and simmer over low heat for 45 minutes.
6. In a separate bowl, whisk the eggs and lemon juice together. Slowly add a ladle of hot broth from the pot while whisking to temper the eggs.
7. Pour the egg-lemon sauce back into the pot, gently shaking to distribute the sauce evenly. Simmer for another 5 minutes without stirring.
8. Serve warm, garnished with extra fresh dill or lemon slices.

These Greek-style gluten-free cabbage rolls are a delightful twist on the traditional recipe.

The lemony broth adds a bright and refreshing touch, making this dish a fantastic choice for those who enjoy Mediterranean flavors.

Serve them with a side of roasted potatoes or a Greek salad for a complete meal.

Asian-Inspired Gluten-Free Cabbage Rolls

This Asian-inspired version of gluten-free cabbage rolls swaps out the traditional tomato sauce for a flavorful soy-ginger broth.

Packed with ground turkey, mushrooms, and sesame oil, these rolls offer a delicious umami flavor.

Perfect for those looking for a lighter yet deeply flavorful alternative to classic cabbage rolls.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground turkey
• 1 cup cooked jasmine rice
• 1 cup mushrooms, finely chopped
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp gluten-free soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp ground white pepper
• 3 cups chicken or vegetable broth
• 1 tbsp gluten-free soy sauce (for broth)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a large bowl, combine the ground turkey, cooked rice, mushrooms, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, and white pepper. Mix well.
3. Carefully peel the cabbage leaves, trimming any thick veins. Place a spoonful of the filling in the center of each leaf and roll them up tightly.
4. Arrange the cabbage rolls in a large skillet or pot, seam side down. Pour in the broth and extra soy sauce.
5. Cover and simmer over low heat for 40 minutes until the rolls are tender and the filling is cooked through.
6. Garnish with sesame seeds and additional sliced green onions before serving.

These Asian-inspired gluten-free cabbage rolls are a great way to switch up your usual flavors.

The soy-ginger broth infuses the rolls with a rich, savory taste while keeping them light and healthy.

Pair them with steamed rice or stir-fried vegetables for a complete meal.

Mexican-Style Gluten-Free Cabbage Rolls

Give your cabbage rolls a spicy kick with this Mexican-inspired version!

Stuffed with seasoned ground beef, black beans, and corn, these gluten-free cabbage rolls are topped with a flavorful enchilada sauce. They’re hearty, satisfying, and packed with bold flavors.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground beef
• 1 cup cooked quinoa or rice
• ½ cup black beans, drained and rinsed
• ½ cup corn kernels
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and pepper to taste
• 2 cups gluten-free enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened.
3. Add the ground beef, cumin, smoked paprika, chili powder, salt, and pepper. Cook until browned.
4. Stir in the cooked quinoa (or rice), black beans, and corn. Mix until everything is well combined.
5. Carefully peel the cabbage leaves and trim thick veins. Spoon the filling into each leaf and roll them up tightly.
6. Arrange the cabbage rolls in a baking dish, seam side down. Pour the enchilada sauce over the rolls and sprinkle with shredded cheese.
7. Cover with foil and bake for 40 minutes until the cheese is melted and bubbly.
8. Garnish with fresh cilantro and serve with avocado or sour cream.

These Mexican-style gluten-free cabbage rolls are bursting with bold, smoky flavors.

The combination of beans, corn, and seasoned beef makes them extra hearty, while the enchilada sauce adds the perfect amount of spice.

They’re a fun and delicious twist on a classic dish, perfect for taco night or a family dinner.

Mushroom and Quinoa Gluten-Free Cabbage Rolls

These gluten-free cabbage rolls are a fantastic vegetarian option, packed with earthy mushrooms, protein-rich quinoa, and aromatic herbs.

The combination of flavors and textures makes them hearty enough to satisfy even meat lovers, while the tomato-based sauce enhances their depth and richness.

Ingredients:

• 1 medium head of cabbage
• 1 cup cooked quinoa
• 1 cup mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 tbsp olive oil
• ½ cup vegetable broth
• ½ cup shredded dairy-free cheese (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Sauté the onions, garlic, and mushrooms until softened and fragrant.
3. Stir in the quinoa, thyme, smoked paprika, salt, and pepper. Cook for another 2 minutes, then remove from heat.
4. Carefully peel the cabbage leaves, trimming any thick veins. Spoon the quinoa and mushroom mixture into the center of each leaf and roll them tightly.
5. Arrange the rolls in a baking dish, seam side down. Pour the tomato sauce and vegetable broth over the rolls.
6. Cover with foil and bake for 40 minutes. If using cheese, sprinkle it on top during the last 10 minutes of baking.
7. Serve warm with a side of steamed vegetables or a fresh salad.

These mushroom and quinoa cabbage rolls are a delicious meat-free option packed with nutrients and flavor.

The combination of quinoa and mushrooms creates a satisfying texture, while the smoky paprika and thyme enhance the overall taste.

This dish is a great choice for vegetarians or anyone looking to enjoy a lighter, plant-based meal.

Turkey and Cranberry Gluten-Free Cabbage Rolls

If you’re looking for a unique and slightly sweet take on traditional cabbage rolls, this turkey and cranberry version is perfect!

The combination of lean ground turkey, tart cranberries, and warm spices makes these rolls a comforting dish with a touch of festive flavor.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground turkey
• 1 cup cooked wild rice
• ½ cup dried cranberries
• 1 small apple, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 cup turkey broth
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Sauté the onions, garlic, and apples until softened.
3. Add the ground turkey, cinnamon, nutmeg, salt, and pepper. Cook until browned. Stir in the cooked wild rice and dried cranberries. Mix well.
4. Carefully peel the cabbage leaves, trimming any thick veins. Spoon the filling into the center of each leaf and roll them up tightly.
5. Arrange the cabbage rolls in a baking dish, seam side down. Pour the tomato sauce and turkey broth over the rolls.
6. Cover with foil and bake for 45 minutes, or until the rolls are cooked through and tender.
7. Serve warm, garnished with extra cranberries or fresh herbs.

These turkey and cranberry gluten-free cabbage rolls bring a delightful balance of savory and slightly sweet flavors.

The cranberries add a festive touch, making this dish perfect for holiday meals or cozy autumn dinners.

Spicy Thai Peanut Gluten-Free Cabbage Rolls

For a bold and flavorful twist, try these Thai-inspired cabbage rolls filled with ground chicken, rice, and a rich peanut sauce.

With a hint of spice and umami flavors, this dish is perfect for those who love Asian cuisine with a gluten-free spin.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground chicken
• 1 cup cooked jasmine rice
• ½ cup shredded carrots
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp gluten-free soy sauce
• 1 tsp sriracha (or more for extra spice)
• ½ tsp ground coriander
• ½ tsp ground turmeric
• Salt and pepper to taste
• ½ cup coconut milk
• ¼ cup natural peanut butter
• 1 tbsp lime juice
• 1 tbsp gluten-free soy sauce (for sauce)
• 1 tbsp honey

Instructions:

1. Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat a little oil over medium heat. Sauté the onions, garlic, and ginger until fragrant.
3. Add the ground chicken, coriander, turmeric, salt, and pepper. Cook until the chicken is browned, then stir in the shredded carrots, soy sauce, and sriracha. Mix well.
4. Carefully peel the cabbage leaves, trimming any thick veins. Spoon the filling into the center of each leaf and roll them up tightly.
5. Arrange the rolls in a baking dish, seam side down.
6. In a small saucepan, whisk together the coconut milk, peanut butter, lime juice, soy sauce, and honey over low heat until smooth and warm.
7. Pour the peanut sauce over the cabbage rolls, cover, and bake at 350°F (175°C) for 40 minutes.
8. Serve warm, garnished with chopped peanuts and fresh cilantro.

These spicy Thai peanut gluten-free cabbage rolls are an exciting and flavorful dish packed with creamy peanut sauce and warming spices.

The combination of coconut milk, lime, and sriracha adds richness and depth, making this recipe a must-try for anyone who loves Thai flavors.

Sweet Potato and Black Bean Gluten-Free Cabbage Rolls

These gluten-free cabbage rolls are a delicious and hearty vegetarian option filled with roasted sweet potatoes, black beans, and spices.

The sweetness of the sweet potatoes pairs wonderfully with the savory black beans, making this dish both comforting and nutritious. It’s a great plant-based alternative for anyone looking for a satisfying, gluten-free meal.

Ingredients:

• 1 medium head of cabbage
• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 tbsp olive oil
• 1 cup vegetable broth
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
2. While the sweet potatoes roast, bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
3. In a large bowl, combine the roasted sweet potatoes, black beans, onion, garlic, and lime juice. Mix well.
4. Carefully peel the cabbage leaves and trim the thick veins. Spoon the filling into the center of each leaf and roll them up tightly.
5. Place the rolls seam side down in a baking dish. Pour the tomato sauce and vegetable broth over the rolls.
6. Cover with foil and bake at 350°F (175°C) for 30-35 minutes, or until the cabbage is tender and the rolls are heated through.
7. Garnish with fresh cilantro before serving.

These sweet potato and black bean gluten-free cabbage rolls are a wholesome and satisfying option for anyone looking for a plant-based meal.

The sweet potatoes add a rich, natural sweetness, while the black beans provide protein and fiber.

These rolls are perfect for lunch or dinner and pair well with a simple side salad.

Buffalo Chicken Gluten-Free Cabbage Rolls

These spicy buffalo chicken cabbage rolls offer a bold twist on a classic dish.

The heat from the buffalo sauce combined with the savory ground chicken makes for a fun, zesty flavor profile.

Topped with a creamy ranch sauce, these rolls are an ideal choice for anyone who loves a bit of heat with their meal.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground chicken
• 1 cup cooked quinoa
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup buffalo sauce (adjust for spice level)
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup gluten-free ranch dressing
• 1 cup chicken broth
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Sauté the onions and garlic until soft and fragrant.
3. Add the ground chicken, paprika, garlic powder, salt, and pepper. Cook until the chicken is browned and cooked through.
4. Stir in the cooked quinoa and buffalo sauce, mixing well to coat the mixture evenly.
5. Carefully peel the cabbage leaves, trimming any thick veins. Spoon the buffalo chicken mixture into the center of each leaf and roll them up tightly.
6. Place the rolls seam side down in a baking dish. Pour the chicken broth over the rolls.
7. Cover with foil and bake for 25-30 minutes.
8. Drizzle with gluten-free ranch dressing and serve.

These buffalo chicken gluten-free cabbage rolls are perfect for those who enjoy a spicy, tangy meal with a creamy finishing touch.

The buffalo sauce gives the rolls a bold kick, while the quinoa adds a nice texture.

Topped with ranch dressing, these rolls offer a delightful contrast of heat and coolness, making them a crowd-pleaser for any buffalo wing fan.

Eggplant Parmesan Gluten-Free Cabbage Rolls

These gluten-free cabbage rolls combine the flavors of a classic eggplant Parmesan dish with the comforting texture of cabbage rolls.

The filling is a mixture of sautéed eggplant, fresh herbs, and rice, all topped with a rich tomato sauce and melted cheese for a hearty and satisfying dish.

Ingredients:

• 1 medium head of cabbage
• 1 large eggplant, diced
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup gluten-free breadcrumbs (optional for topping)
• 2 cups gluten-free marinara sauce
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Sauté the onion, garlic, and eggplant until softened and lightly browned. Season with salt and pepper.
3. Stir in the cooked rice and mix well.
4. Carefully peel the cabbage leaves, trimming any thick veins. Spoon the eggplant and rice mixture into the center of each leaf and roll them up tightly.
5. Arrange the rolls seam side down in a baking dish. Pour the marinara sauce over the rolls and sprinkle with Parmesan and mozzarella cheese.
6. If using breadcrumbs, sprinkle them on top for a crunchy finish.
7. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

These eggplant Parmesan gluten-free cabbage rolls are a wonderful fusion of flavors, with the eggplant providing a rich, savory base and the cheeses adding a deliciously gooey topping.

They’re perfect for anyone who loves classic Italian flavors but wants a gluten-free option.

Serve them with a side of gluten-free pasta or a simple green salad for a complete meal.

Zucchini and Feta Gluten-Free Cabbage Rolls

These zucchini and feta gluten-free cabbage rolls are a perfect blend of fresh vegetables and creamy feta cheese.

The filling is light but flavorful, making it an excellent option for a healthy and refreshing meal.

The tangy feta cheese complements the mild sweetness of zucchini, while the cabbage adds a lovely crunch.

Ingredients:

• 1 medium head of cabbage
• 2 medium zucchinis, grated
• 1 cup cooked quinoa
• 1/2 cup feta cheese, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp lemon zest
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened and fragrant.
3. Add the grated zucchini and cook for 3-4 minutes, just until the zucchini releases some of its moisture. Remove from heat and allow it to cool slightly.
4. In a bowl, combine the cooked quinoa, feta cheese, oregano, lemon zest, salt, and pepper. Stir in the cooked zucchini mixture.
5. Carefully peel the cabbage leaves, trimming any thick veins. Spoon the zucchini and feta filling into the center of each leaf and roll them up tightly.
6. Arrange the rolls in a baking dish, seam side down. Pour the tomato sauce over the rolls.
7. Cover with foil and bake for 30-35 minutes until the cabbage is tender and the filling is heated through.
8. Garnish with fresh parsley before serving.

These zucchini and feta gluten-free cabbage rolls are a deliciously fresh option that’s perfect for a light lunch or dinner. The combination of feta and zucchini provides a unique flavor profile, making this dish stand out from traditional cabbage rolls. Serve with a side of roasted vegetables or a cucumber salad for a complete meal.

Lentil and Spinach Gluten-Free Cabbage Rolls

These gluten-free cabbage rolls are filled with hearty lentils and nutrient-rich spinach, making them a wholesome and satisfying vegetarian meal.

The earthy lentils provide protein and fiber, while the spinach adds a touch of freshness and color.

A simple tomato sauce brings everything together in a deliciously comforting dish.

Ingredients:

• 1 medium head of cabbage
• 1 cup cooked lentils
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened.
3. Add the chopped spinach and cook for 2-3 minutes, just until wilted.
4. In a large bowl, combine the cooked lentils, sautéed spinach, cumin, coriander, salt, pepper, and lemon juice. Mix well.
5. Carefully peel the cabbage leaves, trimming any thick veins. Spoon the lentil and spinach mixture into the center of each leaf and roll them up tightly.
6. Arrange the rolls in a baking dish, seam side down. Pour the tomato sauce over the rolls.
7. Cover with foil and bake for 35-40 minutes, or until the cabbage is tender and the filling is heated through.
8. Garnish with fresh cilantro before serving.

These lentil and spinach gluten-free cabbage rolls are a healthy, protein-packed option that’s both filling and flavorful.

The cumin and coriander add a warm, earthy flavor, while the spinach adds a burst of freshness.

This dish is perfect for a comforting dinner or as a meal prep option for the week ahead.

Chicken and Mushroom Gluten-Free Cabbage Rolls

These gluten-free cabbage rolls are filled with a savory combination of ground chicken, earthy mushrooms, and fresh herbs.

The rolls are topped with a flavorful tomato sauce, making them a comforting dish that is light yet satisfying.

This recipe is perfect for those who prefer a lighter protein like chicken but still want a hearty and flavorful meal.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground chicken
• 1 cup mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 tbsp olive oil
• 1/4 cup chicken broth
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Sauté the onions, garlic, and mushrooms until the mushrooms release their moisture and become tender.
3. Add the ground chicken, thyme, rosemary, salt, and pepper. Cook until the chicken is browned and fully cooked through.
4. Carefully peel the cabbage leaves, trimming any thick veins. Spoon the chicken and mushroom mixture into the center of each leaf and roll them up tightly.
5. Arrange the rolls in a baking dish, seam side down. Pour the tomato sauce and chicken broth over the rolls.
6. Cover with foil and bake for 35-40 minutes, or until the cabbage is tender and the rolls are heated through.
7. Garnish with fresh parsley before serving.

These chicken and mushroom gluten-free cabbage rolls offer a wonderful balance of savory flavors with a light but filling filling. The combination of chicken and mushrooms creates a satisfying texture, while the tomato sauce ties everything together. This dish is perfect for a cozy dinner or a family meal that’s sure to please everyone at the table.

Pork and Apple Gluten-Free Cabbage Rolls

These gluten-free cabbage rolls combine the rich flavor of ground pork with the sweetness of apples, creating a savory-sweet filling that is sure to impress.

The apples add a subtle sweetness that pairs perfectly with the pork, while the cabbage serves as a tender vessel for this unique and flavorful filling.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground pork
• 1 medium apple, peeled and finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground sage
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 2 cups gluten-free apple cider or chicken broth
• 1 tbsp olive oil
• 1 cup gluten-free tomato sauce

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Sauté the onions and garlic until soft and fragrant.
3. Add the ground pork to the skillet and cook until browned. Stir in the chopped apple, sage, cinnamon, salt, and pepper. Cook for another 3-4 minutes to allow the apples to soften.
4. Carefully peel the cabbage leaves, trimming any thick veins. Spoon the pork and apple mixture into the center of each leaf and roll them up tightly.
5. Arrange the rolls seam side down in a baking dish. Pour the tomato sauce and apple cider or chicken broth over the rolls.
6. Cover with foil and bake for 40-45 minutes until the cabbage is tender and the filling is fully cooked.
7. Serve warm and garnish with fresh herbs if desired.

These pork and apple gluten-free cabbage rolls are a comforting dish that brings a delicious balance of sweet and savory flavors.

The apples add a natural sweetness that complements the richness of the pork, while the cabbage offers a soft, tender bite.

This dish is perfect for a cozy dinner and pairs well with roasted root vegetables or mashed potatoes.

Beef and Sweet Corn Gluten-Free Cabbage Rolls

These gluten-free cabbage rolls feature a savory beef filling with the natural sweetness of corn, creating a delightful and satisfying combination.

The beef provides a rich and hearty base, while the sweet corn adds a burst of flavor and texture that perfectly complements the cabbage.

Ingredients:

• 1 medium head of cabbage
• 1 lb ground beef
• 1 cup sweet corn kernels (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 tbsp olive oil
• 1/4 cup beef broth

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Sauté the onions and garlic until softened and fragrant.
3. Add the ground beef to the skillet and cook until browned. Stir in the sweet corn, cumin, paprika, salt, and pepper. Cook for another 3-4 minutes.
4. Carefully peel the cabbage leaves, trimming any thick veins. Spoon the beef and corn mixture into the center of each leaf and roll them up tightly.
5. Arrange the rolls seam side down in a baking dish. Pour the tomato sauce and beef broth over the rolls.
6. Cover with foil and bake for 35-40 minutes until the cabbage is tender and the filling is fully cooked.
7. Serve warm with a side of sautéed greens or roasted potatoes.

These beef and sweet corn gluten-free cabbage rolls are a flavorful and hearty dish.

The sweetness of the corn balances out the richness of the beef, creating a unique twist on traditional cabbage rolls.

This dish makes for a satisfying dinner and is sure to please a crowd.

Chickpea and Spinach Gluten-Free Cabbage Rolls

These chickpea and spinach gluten-free cabbage rolls are a delicious vegetarian option packed with protein and fiber.

The chickpeas provide a hearty, nutty flavor, while the spinach adds a pop of color and nutrition.

The tomato sauce brings everything together in this healthy and comforting dish.

Ingredients:

• 1 medium head of cabbage
• 1 can chickpeas, drained and mashed
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 cups gluten-free tomato sauce
• 1 tbsp olive oil
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Sauté the onions and garlic until softened.
3. Add the chopped spinach and cook until wilted. Stir in the mashed chickpeas, turmeric, cumin, salt, and pepper. Cook for 2-3 minutes to combine the flavors.
4. Stir in the lemon juice and remove from heat.
5. Carefully peel the cabbage leaves, trimming any thick veins. Spoon the chickpea and spinach mixture into the center of each leaf and roll them up tightly.
6. Arrange the rolls seam side down in a baking dish. Pour the tomato sauce over the rolls.
7. Cover with foil and bake for 30-35 minutes until the cabbage is tender and the filling is heated through.
8. Serve warm with a side of quinoa or couscous.

These chickpea and spinach gluten-free cabbage rolls are a healthy and filling vegetarian meal.

The combination of chickpeas and spinach offers a nutritious and satisfying filling, while the spices give the dish a wonderful depth of flavor.

This dish is perfect for a light lunch or dinner and pairs well with grains like quinoa or couscous.