Best Ever Cabbage Rolls
Discover the ultimate comfort food with these "Best Ever Cabbage Rolls," a hearty and flavorful dish perfect for family dinners or special occasions. Tender green cabbage leaves are stuffed with a rich filling of ground beef, ground pork, and perfectly seasoned rice, then simmered to perfection in a tangy, slightly sweet tomato sauce made with crushed tomatoes, brown sugar, and a splash of lemon juice. The rolls are baked low and slow, allowing the flavors to meld and the cabbage to become irresistibly tender. With straightforward instructions and ingredients like garlic, onion, and paprika adding depth to every bite, this recipe is a must-try for anyone craving old-fashioned home cooking. Serve these baked cabbage rolls steaming hot with extra sauce for a meal that’s as satisfying as it is unforgettable.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 lb Ground beef
- 0.5 lb Ground pork
- 1 cup Cooked white rice
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 large Egg
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 28 oz Crushed canned tomatoes
- 15 oz Tomato sauce
- 2 tbsp Brown sugar
- 2 tbsp Lemon juice
- 1 cup Chicken or beef broth
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Remove the core from the cabbage and carefully peel off the outer leaves. Blanch the cabbage leaves in the boiling water for 2–3 minutes until pliable. Transfer to a colander to cool and drain.
In a large mixing bowl, combine ground beef, ground pork, cooked rice, onion, garlic, egg, salt, black pepper, and paprika. Mix well until all ingredients are evenly incorporated.
In a separate bowl, whisk together the crushed tomatoes, tomato sauce, brown sugar, lemon juice, chicken or beef broth, and olive oil to create the tomato sauce.
Take one cabbage leaf and place about 2–3 tablespoons of the meat mixture near the base of the leaf. Roll tightly, folding in the sides as you go. Repeat with the remaining leaves and filling.
Pour about 1/2 cup of the tomato sauce into the bottom of a large baking dish to coat it.
Arrange the cabbage rolls seam-side down in the baking dish. Pour the remaining tomato sauce over the rolls, making sure they are evenly covered.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1.5 hours.
Remove the foil and bake for an additional 15 minutes to allow the top to slightly caramelize.
Let the cabbage rolls rest for 10 minutes before serving. Serve hot with extra sauce spooned on top.
Nutrition Facts
Calories |
2654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.6 g | 205% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 8123 mg | 353% | |
| Total Carbohydrate | 151.8 g | 55% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 66.4 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 524 mg | 40% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3477 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
