Fire up the pellet grill and bring out the cabbage—this Traeger Cabbage Rolls recipe is a smoky, comforting take on a classic. Inspired by the stuffed cabbage that many grandmothers have made for generations, this version combines traditional flavors with a bright, robust tomato and red bell pepper sauce. The sauce is rich enough to serve over pasta or rice, so consider making extra.
Traeger Cabbage Rolls
I’d tried cabbage rolls many times but only recently made them myself. This recipe sticks close to the classic combination of ground beef, rice, onion, and garlic, but the sauce gets a flavorful boost from roasted red bell peppers, paprika, brown sugar, and a splash of apple cider vinegar. The result is savory, slightly sweet, and pleasantly tangy—perfect for the pellet grill but just as successful in a conventional oven.
Recipe Shopping List
Here’s everything you’ll want to have on hand before starting. Refer to the ingredient list below for exact amounts.
- Cabbage (one medium head)
- Olive oil
- Garlic
- Yellow onion
- Red bell peppers
- San Marzano whole tomatoes (canned)
- Salt and black pepper
- Paprika
- Brown sugar
- Apple cider vinegar
- Dried oregano
- Eggs
- Lean ground beef
- Cooked white rice
How to Make Traeger Cabbage Rolls
This overview describes the main steps. Full, detailed instructions appear later in the recipe card so you can follow them while you cook.
- Prep the cabbage: Remove the core and blanch the whole head in boiling water for 10–12 minutes to loosen the leaves. Drain and separate leaves for rolling.
- Make the sauce: Sauté garlic, onion, and red peppers in olive oil, add canned tomatoes and seasonings, and let the sauce simmer while you assemble the rolls.
- Mix the filling: Combine ground beef, cooked rice, eggs, minced onion, garlic, and seasonings. Spoon generous portions into each cabbage leaf and roll closed, placing seam-side down in a greased grill-safe pan.
- Blend and finish: Smooth the sauce with an immersion blender, pour over the rolls, and cook on a preheated pellet grill at 325°F for about an hour, or until the meat reaches 160°F internally. The same temperature and timing work in the oven.
Traeger Stuffed Cabbage Rolls
Yield: 12 servings
Prep Time: 25 minutes • Cook Time: 1 hour 15 minutes • Total Time: 1 hour 40 minutes
Ingredients
For the cabbage:
- 1 medium head green cabbage
Sauce:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 red bell peppers, cored, seeded, and diced
- 2 (28-ounce) cans San Marzano whole tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon paprika
- 3 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- ½ teaspoon dried oregano
Meat filling:
- 2 eggs
- 2 pounds lean ground beef
- 1 medium yellow onion, minced
- 4 cloves garlic, minced
- 2 cups cooked white rice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
Instructions
- Remove and discard the cabbage core. Bring a large pot of water to a boil and submerge the whole head of cabbage for 10–12 minutes to soften the leaves.
- Drain and carefully peel the softened leaves away from the head. Pat each leaf dry with a towel.
- To make the sauce, heat the olive oil in a large saucepan over medium heat. Add the garlic and onion and sauté briefly, about 30–60 seconds, until fragrant.
- Add the diced red bell peppers and canned San Marzano tomatoes along with salt, pepper, paprika, brown sugar, and apple cider vinegar. Chop the tomatoes in the pot as much as possible, bring the mixture to a simmer, and reduce to medium-low. Let the sauce simmer while you prepare the filling.
- In a large bowl, combine the eggs, ground beef, minced onion, minced garlic, cooked rice, salt, pepper, and oregano. Mix gently but thoroughly to combine.
- Place a generous spoonful of the meat mixture near the stem end of each cabbage leaf. Fold the stem end over the filling, then fold in the sides and roll up to form a neat parcel. Arrange each roll seam-side down in a greased 10×13-inch grill-safe baking dish.
- Allow the sauce to simmer for about 30 minutes, then use an immersion blender to puree it until smooth (or carefully use a regular blender, allowing steam to escape).
- Preheat your pellet grill to 325°F (or preheat a conventional oven to 325°F). Pour the blended sauce evenly over the cabbage rolls.
- Place the baking dish in the preheated grill or oven and cook for approximately 1 hour, or until the internal temperature of the filling reaches at least 160°F. Let the rolls rest 10–15 minutes before serving.
Nutrition (per serving)
Calories: 457 • Total Fat: 21g • Saturated Fat: 7g • Unsaturated Fat: 12g • Cholesterol: 147mg • Sodium: 661mg • Carbohydrates: 30g • Fiber: 4g • Sugar: 12g • Protein: 38g
Recipe FAQ
Do I have to make these on the grill? No. These Traeger-style cabbage rolls work just as well in a conventional oven at the same temperature and for approximately the same time.
How should leftovers be stored? Store leftovers in an airtight container in the refrigerator for 3–4 days.
Best way to reheat leftovers? The microwave is quick and effective for reheating. An air fryer also works well if you prefer a slightly crisped exterior.
Serving Suggestions and Tips
Serve these cabbage rolls with extra sauce spooned over the top and a side of mashed potatoes, crusty bread, or buttered egg noodles. If you prefer a milder sauce, reduce the brown sugar slightly or leave out the red pepper flakes in the seasoning. For a lighter variation, substitute ground turkey or a leaner beef blend and adjust seasoning to taste.
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- Smoked Bourbon Meatloaf
- Traeger Meatball Sub Casserole
- Smoked Over the Top Chili
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