Marolles-Style Stuffed Cabbage Rolls with Beer-Braised Beef

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender cabbage leaves wrapped around a savory filling of beer-braised beef and herbs, simmered in a tomato-herb broth for a dish that captures the rustic spirit of Brussels' Marolles district. This Belgian-inspired vegetarian recipe, ready in about 75 minutes, pairs Green cabbage, Beef ground, Belgian amber ale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 head Green cabbage
• 1 pound Beef ground
• 1/2 cup Belgian amber ale
• 2 tbsp Tomato paste
• 1 medium, grated Onion
• 1 tbsp chopped Fresh thyme
• 1 cup Beef broth
• 2 medium, thinly sliced Carrots

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Remove outer cabbage leaves, blanch in boiling water for 2 minutes until pliable, then drain and pat dry. In a skillet, cook ground beef with grated onion over medium heat until browned, breaking into crumbles; drain excess fat.
2. Step 2: Stir in tomato paste and thyme, then add beer and broth, simmering for 5 minutes until slightly thickened. Remove from heat and cool slightly before mixing with 1/4 cup finely chopped parsley.
3. Step 3: Place a spoonful of filling at the base of each cabbage leaf, roll tightly, and arrange seam-side down in a baking dish. Pour remaining broth mixture over rolls, scatter sliced carrots around, cover with foil, and bake at 350°F (175°C) for 45 minutes until cabbage is tender and flavors meld.