Bloody Mary Cabbage Rolls

Bloody Mary Cabbage Rolls are a fun twist on classic stuffed cabbage rolls, filled with a savory mixture of ground beef, pork, rice, peppers, onion, garlic, and dill. Instead of traditional tomato sauce, the rolls bake in Bloody Mary mix, giving the sauce tons of flavor without adding a long list of extra ingredients.

Everything bakes together until the cabbage is tender, the filling is juicy, and the Bloody Mary sauce has soaked into every roll. It’s cozy, hearty comfort food with just enough of a twist to make it a little more interesting than the cabbage rolls you grew up with.

• Packed with flavor: Bloody Mary mix gives you a savory tomato-based sauce that’s already seasoned and ready to go.
• Beef and pork filling: Using both keeps the filling rich, juicy, and flavorful.
• Easy cabbage trick: Freeze the cabbage ahead of time for soft, flexible leaves without boiling the entire head.
• Make them your way: Use cooked white rice or cauliflower rice in the filling.
• Perfect comfort food: Tender cabbage, savory meat filling, and plenty of tomato sauce make this a cozy family dinner.
• Great for leftovers: Cabbage rolls are one of those meals that taste just as good, if not better, reheated the next day.

Cabbage Rolls

• Green cabbage: You’ll need one whole head. The leaves need to be softened before rolling, and you can do that using either the freezer or boiling method.
• Ground beef: Gives the filling its hearty, savory flavor.
• Ground pork: Adds richness and helps keep the cabbage roll filling juicy as it cooks.
• Green pepper: Adds flavor and a little sweetness. Sautéing it first softens the pepper before it goes into the filling.
• Onion: Cook the diced onion with the green pepper until soft and translucent.
• Olive oil: Used for sautéing the onion and green pepper.
• Kosher salt and pepper: Season the meat mixture.
• Cooked rice: Adds texture and helps make the filling hearty. You can substitute cooked cauliflower rice if you prefer.
• Dill: Adds fresh, herby flavor that works especially well with cabbage and the tomato-based sauce.
• Minced garlic: Adds savory flavor to the meat filling.
• Egg: Helps bind the beef, pork, and rice mixture together.

Bloody Mary Sauce

• Bloody Mary mix: This is the shortcut that gives these cabbage rolls their twist. You get a tomato-based sauce with plenty of savory flavor already built in. Use your favorite prepared Bloody Mary drink mix.

• My favorite method is to place the whole head of cabbage in the freezer 24 hours ahead of time. Remove it from the freezer about 2 hours before you plan to assemble the cabbage rolls and allow it to thaw. As it thaws, the leaves soften and become much easier to separate and roll.
• If you forget to freeze your cabbage, no problem. Remove the core and place the cabbage in a large pot of boiling water. Boil until the leaves are softened and flexible, then drain and allow the cabbage to cool enough to handle.

• Soften the cabbage. Use the freezer method or boil the cabbage until the leaves are soft and flexible. Carefully separate the leaves.
• Sauté the vegetables. Heat the olive oil over medium-low heat. Add the diced onion and green pepper and cook for 8-10 minutes, until softened and the onion is translucent.
• Make the filling. Combine the ground beef, ground pork, sautéed onion and pepper, cooked rice, dill, garlic, egg, kosher salt, and pepper. Mix just until everything is evenly combined.
• Fill and roll. Add about ½ cup of filling to a cabbage leaf. Fold in the sides and roll the leaf around the filling. Arrange seam-side down in a prepared 9×13-inch baking dish.
• Add the sauce. Chop any remaining cabbage and scatter it over and around the rolls. Pour the Bloody Mary mix evenly over everything.
• Bake. Cover tightly with foil and bake at 350°F for 60-75 minutes, until the cabbage is tender and the filling is completely cooked through.

• Freeze the cabbage ahead of time. This is my favorite way to soften cabbage leaves because there’s no wrestling with a giant head of cabbage in boiling water. Freeze it for about 24 hours, then let it thaw before separating the leaves.
• Don’t skip sautéing the vegetables. Cooking the onion and green pepper first softens them and brings out their flavor before they go into the meat filling.
• Use cooked rice. The rice or cauliflower rice should already be cooked before adding it to the filling.
• Don’t overmix the filling. Mix the beef, pork, rice, vegetables, and seasonings just until combined. Overworking ground meat can make the filling dense.
• Keep the rolls snug. Fold the sides of the cabbage leaf over the filling, then roll it up tightly and place it seam-side down in the baking dish. This helps keep the filling tucked inside while it cooks.
• Save the extra cabbage. Don’t throw away those smaller leaves and pieces that aren’t big enough for rolling. Chop them up and scatter them around the cabbage rolls before adding the Bloody Mary mix.
• Keep them covered while baking. Covering the dish tightly with foil traps steam, helping the cabbage become tender while keeping the filling moist.

• There are two easy ways to soften cabbage for stuffed cabbage rolls, but if I’m planning ahead, the freezer method wins every time.
• For the freezer method, place the whole head of cabbage in the freezer about 24 hours before making the recipe. Remove it approximately 2 hours before assembling the rolls and let it thaw. The leaves become soft and flexible enough to roll without boiling.
• For the traditional method, remove the cabbage core and carefully place the head in a large pot of boiling water. As the outer leaves soften, remove them and continue until you have enough leaves for your rolls.
• Either method works, so use whichever fits your schedule.

• Use a prepared Bloody Mary drink mix that you already like the flavor of. Since you’re using 4 cups, the flavor of the mix really comes through in the finished sauce.
• Different mixes can range from mild and tomato-forward to spicy, peppery, or heavy on horseradish. Keep that in mind when choosing one, especially if you’re serving these cabbage rolls to kids or anyone sensitive to spice.

• Cauliflower rice: Swap the cooked rice for cooked cauliflower rice.
• All beef: You can use all ground beef instead of the beef and pork combination. The filling may be slightly leaner depending on the beef you use.
• Spicy Bloody Mary cabbage rolls: Use a spicy Bloody Mary mix or add a little crushed red pepper to the filling.
• Extra vegetables: Add finely diced celery to the onion and green pepper mixture for another nod to classic Bloody Mary flavors.
• Fresh herbs: Add extra dill or garnish the finished cabbage rolls with fresh herbs before serving.

These Bloody Mary Cabbage Rolls are pretty hearty on their own since you already have meat, rice, vegetables, and cabbage all in one dish. For a full dinner, serve them with mashed potatoes, crusty bread, or a simple green salad. I especially like something that can soak up some of that extra Bloody Mary sauce left in the bottom of the pan. If you’re using cauliflower rice in the filling, roasted potatoes or creamy mashed potatoes are a great way to make the meal a little more substantial.

Bloody Mary Cabbage Rolls are a great make-ahead dinner. You can assemble the cabbage rolls, arrange them in the baking dish, cover tightly, and refrigerate them until you’re ready to bake. For best results, I would assemble them up to 24 hours ahead. When you’re ready to cook, pour over the Bloody Mary mix if you haven’t already added it, cover with foil, and bake as directed. If the dish is going directly from the refrigerator into the oven, it may need a little additional baking time.

• Storage: Allow leftover cabbage rolls to cool, then transfer them with some of the sauce to an airtight container. Refrigerate for up to 4 days.
• Freezing: Cabbage rolls freeze really well. Once completely cooled, transfer the rolls and sauce to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual cabbage rolls with some of the sauce in the microwave until hot throughout. For several rolls, place them in a covered baking dish with the sauce and warm in a 350°F oven until heated through.