Description
This classic cabbage rolls recipe features tender cabbage leaves stuffed with a savory mixture of ground beef, ground pork, and parboiled rice, all baked in a rich tomato sauce. The cabbage is carefully blanched to soften before wrapping the seasoned filling, then baked until perfectly cooked and flavorful. This comforting dish is perfect for family dinners and can be enjoyed with a sprinkle of fresh parsley.
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
Other
- 1 (2-3 pound) head green cabbage
- 1 tablespoon olive oil
Instructions
- Preheat and prepare water: Preheat your oven to 400°F (204°C) and bring a large pot of salted water to a vigorous boil.
- Mix 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 incorporated.
- Prepare sauce: Whisk together the tomato sauce and chicken broth in a medium bowl, then set aside.
- Blanch cabbage leaves: Discard any wilted or loose cabbage leaves. Remove outer leaves without tearing, then blanch them in the boiling salted water for about 3 minutes until tender. Lift the leaves out carefully with tongs and drain on a cutting board or plate.
- Softening the cabbage head: Place the whole cabbage head into the boiling water, ensuring it is submerged, and boil for 3-4 minutes. Remove it with tongs and peel off as many outer leaves as possible without tearing. Repeat by returning the cabbage head to the pot and boiling again until leaves become too small or crinkled to use, allowing extra time as needed to soften the core leaves.
- Trim thick stems: Allow cabbage leaves to cool, then trim thick center stems by making a V-shaped cut to allow easier rolling and prevent tearing.
- Roll the cabbage: Lay each cabbage leaf flat. For leaves with a trimmed stem, overlap the cuts slightly to close the gap. Place about 3 tablespoons of the meat and rice mixture onto the leaf, fold in the outer flaps, and then roll tightly, sealing the filling inside. For larger leaves, consider doubling the layers for extra sturdiness.
- Arrange rolls in pan: Drizzle olive oil evenly into a 9×13-inch baking dish. Place cabbage rolls seam-side-down into the pan in a single layer.
- Add sauce: Pour the tomato sauce and chicken broth mixture evenly over the cabbage rolls.
- Bake covered: Cover the baking dish tightly with aluminum foil to trap steam and prevent drying. Bake in the preheated oven for 1 hour.
- Finish baking uncovered: After 1 hour, vent the foil to allow some moisture to escape and bake an additional 20-30 minutes until the meat and rice filling reach an internal temperature of 160°F (71°C).
- Cool and serve: Remove from the oven and let cool slightly before serving. Garnish with freshly chopped parsley if desired.
Notes
- Parboiled rice is pre-cooked and requires less cooking time, making it ideal for this recipe to ensure proper texture without overcooking the cabbage.
- Leftover cabbage rolls can be stored in an airtight container in the refrigerator for 3-4 days, making them great for meal prep or next-day meals.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 260
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg
