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Kehali's Quick N Easy Hot Pepper Cabbage Rolls

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“I just came up with a quicker way of enjoying the same great taste of cabbage rolls, passed down from my Granny Conn! Not only is it faster to make, but cooks in half the time. I add habanero peppers for a little fire but caution when chopping--use gloves and/or wash hands several times-do not rub eyes after using these peppers--they are VERY HOT.”
1hr 15mins

Ingredients Nutrition


  1. In a large kettle, pour 1/2 of tomato juice in and bring to a boil.
  2. Cut up or shred and add to tomatoe juice, cabbage In a large non-stick skillet, lightly brown onions, garlic, and crushed red pepper flakes.
  3. In a large mixing bowl, mix together the ground beef (uncooked), bread crumbs, eggs, rice, peppers, onion and garlic.
  4. Allow cabbage to cook until starting to get tender, about 15 minutes.
  5. Roll meat/rice mixture into small meatball sized balls and place on top of cabbage mixture.
  6. Pour remaining tomatoe juice and can of tomatoe sauce and water (if tomato juice/sauce is too thick) into mixture.
  7. Add salt, pepper, brown sugar, and vinegar to mixture.
  8. Cover with lid and cook 45 minutes to one hour.
  9. Check after 30 minutes, then cook additional 30 minutes if meat is still pink.
  10. Serve with any kind of potatoes and warm crusty bread or bisquits.

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