Indios de Guiso (Colombian-Style Stuffed Cabbage)

Indios de Guiso

It’s crazy this year how fast the seasons are coming and going, and without much warning, now fall is gone. Winter is not really my favorite season, actually it is my least favorite. The only things I enjoy about winter are, sweaters, scarves, boots and the comforting foods you can cook and eat, like this dish.

Indios de Guiso is a Colombian-style stuffed cabbage dish from the Boyaca department of the country. This cabbage dish is stuffed with pork, beef, cooked egg, vegetables, spices and cooked in a Colombian style sauce. You can serve it with white rice on the side if you like.

I think of enjoying it by the window on a snowy day, with warm slippers on. I could eat meals like this one every day!

Buen provecho!



(6 servings)

  • 12 cabbage leaves
  • Filling

  • 2 tablespoons oil
  • 1/2 cup chopped onion
  • 1/3 cup chopped red bell pepper
  • 1 scallion, chopped
  • 2 garlic cloves, minced
  • 1 cup chopped tomato
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/4 cup beef broth
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1/2 cup bread crumbs
  • 1 large cooked and diced potato
  • 2 cooked eggs, chopped
  • Sauce

  • 4 tablespoons butter
  • 3 cups chopped tomato
  • 1/2 cup chopped onion
  • 1/4 cup red bell pepper
  • 1 garlic clove minced
  • 1/2 teaspoon ground cumin
  • Salt and pepper
  • 1/2 cup chicken broth
  • 2 cups milk

Stuffed Cabbage Cooking


  1. To make the cabbage rolls, bring a large pot of salted water to a boil over high heat. Using a sharp paring knife, cut out the core from the cabbage. Lower the cabbage into the boiling water and cook until the leaves soften, about 5 minutes. Remove and set aside to cool. When the cabbage is cool enough to handle, gently peel off 12 large outer leaves. Drain the leaves and let cool.
  2. o make the filling: In a large pot over medium heat, heat the oil, add the onion, red bell pepper, scallion, tomato and garlic to the pot and sauté over medium heat until the vegetables are tender, about 5 minutes. Add the pork, beef, cumin and beef broth.
  3. Add the cooked egg, cooked potato and bread crumbs. Stir well and set aside.
  4. To make the sauce, heat the butter in a large sauce pan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, red bell pepper, garlic, cumin, salt, and pepper. Cook for about 5 minutes more. Add the milk and chicken broth. Remove from the heat and set aside.
  5. To assemble: Remove the hard triangular rib from the base of each cabbage leaf with a small sharp knife. Place about 1/4 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll.
  6. Place the cabbage rolls, seam sides down, over the sauce in the sauce pan and cook covered for about 15 minutes over low heat. Serve hot.
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  1. says

    I’ve been looking for a stuffed cabbage rewcipe for a while but I haven’t really liked the stuffingI found. This however is perfect, all my favourite flavours and I will definetely try and give it a go!

  2. says

    It’s funny how every country has its own version of this dish. Your looks quite good and now I have to have some.

    Merry Christmas to you and yours.

    Feliz Navidad!

  3. says

    Now that’s what I call comfort food. Winter in Mexico is not my favorite season of the year, but I will have to do with it this year. Hehe.

    Merry Xmas my friend!

  4. says

    Delicious and homey, the eternal stuffed cabbage! Have been reluctant to make it much here in the US as the cabbage leaves are not as tender as in Lebanon; I am noticing a different quality of cabbage in your photo; will have to search for more options!

  5. says

    For a minute I thought from the photo it was gonna be spicy. Never made stuffed cabbage before. I’ve had some that were made using Chinese leaf cabbage. But it looks so different from yours that is a brilliant green! Looks really good and I’m sure tastes delicious!

  6. says

    Gracious, this looks amazing!! There is a Dominicanized version of Lebanese stuffed cabbage called ninos envueltos that I love, so I can’t wait to try your indios de guiso. Seriously, I am drooling at these photos, lol.

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