Seafood stuffed cabbage rolls in a bowl.

Stuffed Seafood Cabbage Rolls

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Seafood cabbage rolls are a delicious twist on an old classic. Instead of stuffing them with a mixture of ground pork and beef, these cabbage rolls are stuffed with shrimp and lobster. They are filling, delicious, and perfect for special occasions like Mother’s Day. 


  • Olive Oil
  • White Onion
  • Red Bell Pepper
  • Thyme 
  • Garlic Powder  
  • Herbs de Provence 
  • Kosher Salt 
  • Tomato Paste
  • Tomato Sauce 
  • Maple Syrup
  • Tomato Sauce
  • Seasoned Salt 
  • Paprika 
  • Black Pepper 
  • Lobster Tail 
  • Shrimp
  • Uncooked Rice
  • Cabbage Leaves

Tips For Making Seafood Cabbage Rolls 

Boil the cabbage leaves in salted water. The cabbage leaves will be super tender. 

Once you have boiled the cabbage leaves, use a paring knife to cut the thick stem from each cabbage leaf. 

Overlap the smaller cabbage leaves before you add the filling to them. Don’t worry about the appearance. The cabbage rolls will be covered in tomato sauce, so no one will ever know. 

Only add 1-2 tablespoons of the filling to the cabbage leaves. The rice will expand. If you add too much filling, the cabbage leaf will explode. 

Place the remaining filling on top of the cabbage rolls before you add the tomato sauce. 

Seafood stuffed cabbage rolls in a bowl.

What Is Cabbage Rolls Sauce Made Of

Cabbage roll sauce is made with olive oil, onions, red bell pepper, red bell thyme, garlic powder, herbs de Provence, kosher salt, tomato paste, tomato sauce, and maple syrup. 

Why Are My Cabbage Rolls Tough

If your cabbage rolls are tough, the cabbage is not cooked completely. Bake the cabbage rolls until the cabbage and rice are tender. This should take about 80-90 minutes. 

Also, let the cabbage rolls cool for 10-25 minutes before serving them. 

What Is The Difference Between Polish And Ukrainian Cabbage Rolls

Typically, Polish cabbage rolls are made with meat and rice. In contrast, traditional Ukrainian cabbage rolls are made with rice and onions. However, modern Ukrainian cabbage rolls may also contain ground beef or pork.

Seafood stuffed cabbage rolls in a bowl.

Can I Make Seafood Cabbage Rolls With Cooked Rice

Of course, you can make these cabbage rolls with cooked rice. Using cooked rice will cut the cooking time by more than half.

Use 3 cups of cooked rice instead of 1 cup of dry rice. Additionally, cook the seafood cabbage rolls for 30-40 minutes. 

Storing Seafood Cabbage Rolls 

Let the seafood cabbage rolls cool completely. You can divide the cabbage rolls into smaller portions to help it cool faster. Store the seafood cabbage rolls in an airtight container in the fridge for 3-4 days. 

How To Freeze Cabbage Rolls

Let the cabbage rolls cool completely before freezing them. Coat a parchment-lined baking sheet with non-stick. Place the seafood cabbage rolls on the baking sheet and freeze them for 2-3 hours until solid. 

Place the cabbage into freezer-safe containers or zip lock bags and freeze them. The cabbage rolls will last for a month. 

To Reheat Cabbage Rolls

Place the frozen seafood cabbage rolls in the fridge to thaw overnight. Place 1/2 cup of tomato sauce into the bottom of the skillet, then add the cabbage rolls. Next, add 1/2 cup of tomato sauce on top of the cabbage skillet. 

Cover the cabbage rolls and heat them on low for 15-20 minutes until heated through. 

You can also reheat the cabbage rolls in the oven. Place 1/2 cup of tomato sauce into a baking dish, then arrange the cabbage rolls in the baking dish.

Next, add 1/2 cup of tomato sauce on top of the cabbage rolls. Reheat the cabbage rolls in a 350°F oven for 30-45 minutes until warm.

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Seafood Stuffed Cabbage Rolls

Recipe by Sarah
0.0 from 0 votes
Course: Gluten-FreeCuisine: DinnerDifficulty: Medium

Prep time


Cooking time






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Seafood cabbage rolls are a new twist on an old classic. The rolls are stuffed with rice, shrimp, and lobster. Plus, you don’t even have to cook the rice beforehand. Add it to the seafood filling, stuff it into blanched cabbage leaves, and smother them with tomato sauce. Next, bake the cabbage rolls, and you will have a delicious hearty dinner. 

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  • Tomato Sauce:
  • 2 tablespoons extra virgin olive oil

  • 1/2 small white onion, diced

  • 1/2 small red bell pepper, diced

  • 2 sprigs of thyme

  • 1 teaspoon garlic powder

  • 1 teaspoon herbs de Provence

  • 1/4 teaspoon kosher salt

  • 2 tablespoons tomato paste

  • 3 1/2 cups tomato sauce

  • 2 tablespoons maple syrup

  • Seafood Filling:
  • 2 tablespoons olive oil

  • 1/2 small white onion, diced

  • 1/2 small red bell pepper, diced

  • 2 teaspoons seasoned salt

  • 1 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon black pepper

  • 1/2 lb. lobster tails, removed from the shell, diced

  • 1 /2 lb. jumbo shrimp, peeled, deveined, diced

  • 1 cup uncooked long-grain rice

  • Cabbage Rolls:
  • 15 cabbage leaves


  • Tomato Sauce:
  • Put the olive oil into a skillet and set it over medium-high heat.
  • Add the onions and red bell peppers. Cook them for 2-3 minutes until they soften.
  • Add the thyme, garlic powder, herbs de Provence, and kosher salt and cook it for 1 minute until fragrant.
  • Add the tomato paste. Cook it for 2 minutes.
  • Add the tomato sauce and maple syrup and stir to combine.
  • Cover the tomato sauce, decrease the heat to low, and cook it for 15 minutes.
  • Seafood Filling:
  • Program the oven to 350°F.
  • Place the olive oil into a large skillet.
  • Add the remaining onions and bell peppers and cook them for 2 minutes.
  • Add the lobster and cook it for 2 minutes.
  • Add the shrimp. Cook it for 2 minutes.
  • Add the rice and 1 cup of tomato sauce and stir to combine. Remove the seafood filling from the heat and set it aside.
  • Cabbage Rolls:
  • Put a pot of salted water over medium-high heat. Next, blanch the cabbage leaves in a pot of salted boiling water for 15 seconds.
  • Place the cabbage leaves into a bowl of ice water, then drain them.
  • Place 1 ladle full (about 1/2 cup) of tomato sauce into a 13 by 9 baking dish.
  • Place 1 cabbage leaf onto a cutting board. Remove the tough white vein located in the middle of the leaf. Repeat with the remaining cabbage leaves.
  • Add 1-2 tablespoons of the filling to each cabbage leaf and roll it up, making sure to tuck the sides of the leaves over the filling.
  • Place the cabbage roll into the prepared pan.
  • Repeat steps 3-6 until all of the cabbage leaves are stuffed.
  • If there is any remaining filling, add it to the top of the cabbage leaves and spread it into an even layer.
  • Pour the remaining tomato sauce over the seafood cabbage rolls.
  • Wrap the cabbage rolls tightly with foil paper.
  • Bake the cabbage rolls for 80-90 minutes.
  • Let the cabbage rolls cool for 10-15 minutes.
  • Serve and enjoy!

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Nutrition Facts

  • Amount Per ServingCalories177
  • % Daily Value *
  • Total Fat 7.7g 11%
    • Saturated Fat 1.1g 5%
  • Cholesterol 164mg 55%
  • Sodium 954mg 40%
  • Potassium 230mg 7%
  • Total Carbohydrate 10g 4%
    • Dietary Fiber 2.2g 8%
    • Sugars 4.3g
  • Protein 15.6g 30%

  • Calcium 52%
  • Iron 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Sarah

    Hello. Welcome to my food blog! I am a recipe developer/content writer and creator. Food is universal. Its more than something you eat. Food is an experience that can be enjoyed alone or with others. It can affect your physical health and your mood. I love food and I believe it affects how we feel which is why I started this blog that provides you with delicious healthy recipes, useful tips and tricks, guides, and informative articles.

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