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YOUR SOURCE FOR PREMIUM GRILLS & SMOKERS
YOUR SOURCE FOR PREMIUM GRILLS & SMOKERS
Gourmet Smoked Cabbage Rolls
July 24, 2026 Hannah Classen

Gourmet Smoked Cabbage Rolls

These smoked cabbage rolls take a beloved comfort food and transform it into something worthy of the spotlight. Tender cabbage leaves are filled with a fragrant blend of beef, pork, and long-grain rice, then slow-smoked on the YS640S. Finished in a rich tomato–red wine sauce, this dish delivers both heritage comfort and gourmet depth.

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Recipe from @terri.harrigan on Instagram

INGREDIENTS

Ingredients (serves 6–8):
    For the Rolls:1 large head green cabbage1 lb ground beef (80/20)1 lb ground pork1 cup cooked long-grain rice1 medium shallot, finely diced3 cloves garlic, minced1 egg, lightly beaten1 tsp kosher salt½ tsp cracked black pepper1 tsp smoked paprika½ tsp ground nutmeg¼ cup fresh parsley, finely choppedFor the Sauce:2 tbsp olive oil1 small onion, finely diced2 cloves garlic, minced½ cup dry red wine (Merlot or Cabernet recommended)1 can (28 oz) crushed tomatoes1 can (15 oz) tomato sauce2 tbsp tomato paste2 tbsp brown sugar2 tbsp balsamic vinegar1 tsp kosher salt½ tsp black pepper1 bay leafFresh basil leaves, for garnish

    INSTRUCTIONS

    1. Prepare the Cabbage: Core the cabbage and carefully peel off whole leaves. Blanch leaves in boiling water for 2–3 minutes until pliable. Drain and set aside.
    2. Make the Filling: In a large bowl, combine beef, pork, rice, shallot, garlic, egg, salt, pepper, paprika, nutmeg, and parsley. Mix gently until just combined.
    3. Prepare the Sauce: In a saucepan over medium heat, sauté onion and garlic in olive oil until translucent. Deglaze with red wine, scraping up any brown bits. Stir in crushed tomatoes, tomato sauce, tomato paste, brown sugar, balsamic vinegar, salt, pepper, and bay leaf. Simmer 10–15 minutes until slightly reduced.
    4. Assemble the Rolls: Place 2–3 tablespoons of filling onto each cabbage leaf. Roll tightly, folding in the sides as you go. Arrange rolls seam-side down in a cast-iron skillet or disposable pan. Pour sauce generously over top.
    5. Smoke: Preheat your Yoder YS640 to 275°F with oak or fruitwood pellets. Place the pan on the smoker, uncovered, for 2 hours to absorb smoke. Cover with foil and cook for another 1–2 hours, until rolls are tender and filling reaches 165°F internal temperature.
    6. Finish & Serve: Remove bay leaf from sauce. Rest 10 minutes before serving. Garnish with fresh basil and a drizzle of olive oil for a restaurant-style finish.
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