Description
This classic Cabbage Rolls recipe features tender cabbage leaves stuffed with a savory mixture of ground beef, ground pork, parboiled rice, and aromatic herbs, all baked in a rich tomato and chicken broth sauce. Perfect for a comforting family meal, these cabbage rolls are slow-baked to tender perfection with a deliciously moist filling inside.
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 and Vegetables
- 1 tablespoon olive oil
- 1 (15-ounce) can tomato sauce
- 1 cup chicken broth
- 1 (2-3 pound) head green cabbage
Instructions
- Preheat and Prepare Water: Preheat the oven to 400°F (200°C) and bring a large pot of salted water to a boil to prepare for blanching the cabbage leaves.
- Mix Filling Ingredients: In a large bowl, combine ground beef, ground pork, parboiled rice, minced onion, garlic, salt, pepper, dried thyme, and sage. Mix thoroughly to evenly distribute all ingredients.
- Prepare Sauce: Whisk together the tomato sauce and chicken broth in a medium bowl. Set aside for later use.
- Blanch Outer Cabbage Leaves: Discard wilted or loose leaves from the cabbage. Remove as many outer leaves as possible without tearing. Blanch these leaves in the boiling salted water for 3 minutes until tender. Remove carefully with tongs, drain, and set aside.
- Loosen Remaining Leaves: Place the whole head of cabbage into the boiling water, ensuring it is fully submerged. Boil for 3-4 minutes, then remove and peel off as many outer leaves as possible. Repeat this boiling and peeling process until leaves become too small or crinkled to use, softening the core layers as needed.
- Trim Leaves: Once cooled, trim leaves with thick center stems by making a V-shaped cut to make rolling easier and prevent tearing.
- Roll the Cabbage: Lay each cabbage leaf flat and, if using a leaf with a thick stem, overlap the cut parts slightly to seal. Spoon approximately 3 tablespoons of the meat and rice mixture onto the leaf. Fold in the outer flaps and roll up the leaf tightly to encase the filling. Use two leaves for smaller or torn leaves to reinforce.
- Arrange in Pan: Drizzle olive oil into a 9×13-inch baking pan or casserole dish. Place all cabbage rolls seam-side down in the pan in an even layer.
- Add Sauce: Pour the tomato sauce and chicken broth mixture evenly over the arranged cabbage rolls. Cover the pan tightly with aluminum foil to trap steam and maintain moisture.
- Bake: Bake rolls in the preheated oven for 1 hour. Then vent the foil and continue baking uncovered for another 20-30 minutes until the filling is fully cooked and the internal temperature reads 160°F (71°C).
- Cool and Serve: Remove from oven and allow to cool slightly before serving. Garnish with freshly chopped parsley if desired for a fresh finish.
Notes
- Parboiled rice requires less cooking time because it has been partially cooked, making it ideal for stuffed dishes like cabbage rolls.
- Leftover cabbage rolls can be stored in an airtight container in the refrigerator for 3-4 days, making great next-day meals.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
