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.
½ cup dry red wine (Merlot or Cabernet recommended)
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
2 tbsp tomato paste
2 tbsp brown sugar
2 tbsp balsamic vinegar
1 tsp kosher salt
½ tsp black pepper
1 bay leaf
Fresh basil leaves, for garnish
INSTRUCTIONS
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.
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.
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.
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.
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.
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.
⸻
Serving suggestion: Serve with creamy mashed potatoes or rustic sourdough bread to soak up the smoky tomato–wine sauce.
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.
½ cup dry red wine (Merlot or Cabernet recommended)
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
2 tbsp tomato paste
2 tbsp brown sugar
2 tbsp balsamic vinegar
1 tsp kosher salt
½ tsp black pepper
1 bay leaf
Fresh basil leaves, for garnish
INSTRUCTIONS
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.
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.
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.
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.
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.
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.
⸻
Serving suggestion: Serve with creamy mashed potatoes or rustic sourdough bread to soak up the smoky tomato–wine sauce.
