Description
This classic Cabbage Rolls recipe features tender cabbage leaves stuffed with a savory blend of ground beef, pork, and parboiled rice, simmered in a rich tomato and chicken broth sauce. Baked to perfection, these comforting rolls make a hearty and flavorful meal perfect for family dinners.
Ingredients
Scale
Meat and Filling
- ½ pound ground beef
- ½ pound ground pork
- ¾ cup parboiled long-grain rice
- ½ yellow onion, minced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
Sauce
- 1 (15-ounce) can tomato sauce
- 1 cup chicken broth
- 1 tablespoon olive oil
Vegetables
- 1 (2-3 pound) head green cabbage
Instructions
- Preheat and Prepare Water: Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil for blanching the cabbage leaves.
- Mix Meat Filling: In a large bowl, combine ground beef, ground pork, parboiled rice, minced onion, minced garlic, salt, black pepper, dried thyme, and dried sage. Mix thoroughly until all ingredients are evenly distributed.
- Prepare Sauce: In a separate medium bowl, whisk together the tomato sauce and chicken broth until uniform. Set aside for later use.
- Blanch Cabbage Leaves: Remove any wilted or damaged outer leaves from the cabbage. Then carefully peel off the outer leaves without tearing. Submerge these leaves in the boiling salted water and blanch for 3 minutes, or until tender. Remove gently with tongs, drain, and set aside on a cutting board or plate.
- Continue Peeling the Cabbage: Place the whole cabbage head in the boiling water fully submerged and boil for 3-4 minutes. Remove and carefully peel off outer leaves using tongs without tearing. Return the head of cabbage to the pot and repeat until leaves become too small and crinkled to use. If leaves are tough around the core, let the cabbage boil a few more minutes to soften layers.
- Trim Thick Stems: Once cooled, trim the thick center stems from the cabbage leaves by making a V-shaped cut with a sharp knife to make rolling easier and reduce bulk.
- Form Cabbage Rolls: Lay each cabbage leaf flat. For leaves with trimmed stems, overlap the cut parts slightly to close any gaps. Spoon approximately 3 tablespoons of the meat and rice mixture onto the leaf. Fold in the outer edges and roll up tightly, sealing the meat inside. Use two leaves layered for smaller or more delicate leaves if needed.
- Prepare Baking Dish: Drizzle olive oil evenly into a 9×13-inch baking pan or casserole dish. Place each cabbage roll seam-side down into the pan, arranging them snugly but not overcrowded.
- Add Sauce and Cover: Pour the tomato sauce and chicken broth mixture evenly over the cabbage rolls, ensuring all are coated. Cover the pan tightly with aluminum foil to trap steam and keep rolls moist during baking.
- Bake: Bake in the preheated oven for 1 hour. Then carefully vent the foil and continue baking uncovered for an additional 20-30 minutes until the meat and rice are fully cooked. The internal temperature should reach 160°F (71°C) using a digital meat thermometer.
- Cool and Serve: Remove the cabbage rolls from the oven and let them cool slightly before serving. Optionally, garnish with freshly chopped parsley for added freshness and color.
Notes
- Parboiled rice is partially cooked rice that reduces overall cooking time and can be found near other rice varieties at most grocery stores.
- Carefully blanching cabbage leaves prevents tears and makes rolling easier.
- Leftover cabbage rolls can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 280
- Sugar: 5g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
