Cabbage Stuffed with Two Meats
Delight your taste buds with the comforting layers of flavor in this recipe for Cabbage Stuffed with Two Meats. Tender green cabbage leaves are expertly blanched and wrapped around a savory filling of ground beef, ground pork, and fluffy cooked rice, enhanced with aromatic garlic, onion, and fresh parsley. These hearty parcels are simmered in a rich tomato and broth sauce, making them incredibly moist and flavorful. Perfect for cozy family dinners or meal prep, this classic dish combines wholesome ingredients with minimal effort for a truly satisfying meal. Serve these delicious stuffed cabbage rolls with a generous spoonful of the tangy sauce for a homestyle favorite that hits all the right notes.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 250 g Ground beef
- 250 g Ground pork
- 200 g Cooked white rice
- 1 Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 Egg, beaten
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 400 g Canned crushed tomatoes
- 500 ml Chicken or vegetable broth
- 2 tbsp Olive oil
Instructions
Bring a large pot of salted water to a boil. Remove the core of the cabbage and carefully peel off 12-15 outer leaves, keeping them intact. Blanch the cabbage leaves in the boiling water for 2-3 minutes, until they are pliable, then set aside to cool.
In a large mixing bowl, combine the ground beef, ground pork, cooked white rice, chopped onion, minced garlic, beaten egg, parsley, salt, and black pepper. Mix until well combined.
Lay a cabbage leaf out flat and place 2-3 tablespoons of the meat mixture in the center. Fold in the sides of the leaf and roll it up tightly to form a compact parcel. Repeat with the remaining leaves and filling.
Heat the olive oil in a large, deep skillet or pot over medium heat. Arrange the cabbage rolls seam-side down in the pot, packing them snugly in a single layer. Depending on the size of your pot, you may need to stack the rolls in layers.
Pour the crushed tomatoes and chicken or vegetable broth over the cabbage rolls, ensuring they are mostly submerged in the liquid. Bring the sauce to a gentle simmer, reduce the heat to low, cover, and cook for 50-60 minutes.
Occasionally baste the cabbage rolls with the sauce during cooking to keep them moist. Once cooked, the cabbage leaves should be tender, and the filling should be fully cooked through.
Serve the cabbage rolls hot, spooned with some of the tomato sauce from the pot.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 5129 mg | 223% | |
| Total Carbohydrate | 92.7 g | 34% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 16.5 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 356 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1669 mg | 36% | |
*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.
