These pan-fried cabbage rolls with cheese put a crispy twist on a classic comfort dish. Tender cabbage leaves wrap a savory filling of ground meat, onion, and melted cheese, then fry up golden and irresistible. Hearty enough for dinner, yet simple enough for any weeknight.
Ingredients
- 6 large cabbage leaves
- 300 g (10.5 oz) ground meat
- 1/2 onion, finely chopped
- Hard cheese, grated, to taste
- Spices to taste
- Oil for frying
Instructions
- Carefully separate the cabbage leaves so they stay whole (tip: wrap the head in a bag and microwave 3–5 minutes to loosen them). Boil the leaves until soft.
- Brown the ground meat with the onion and spices in a drop of oil, about 5 minutes.
- Stir grated cheese into the meat filling.
- Fill each cabbage leaf, roll up tightly.
- Pan-fry the rolls 2–3 minutes per side until golden.
Tips
Microwaving the cabbage head really does loosen the leaves without tearing them — boil just until pliable, not mushy.
Don’t overfill the rolls, or they will burst in the pan; a heaping tablespoon of filling per leaf is plenty.
Make sure the ground meat is cooked through before rolling — food-safety guidance at USDA recommends cooking ground meat thoroughly. For more on pan-frying technique, browse the guides at Serious Eats.
Serve these alongside our Classic Beef Stroganoff for a hearty dinner spread, or try the Chicken Patties with Carrot and Garlic on another busy night.
Nutrition (per 100 g): 148.2 kcal, protein 8.4 g, fat 8.9 g, carbs 8.3 g.