Jacques Stuffed Cabbage
Jacques Stuffed Cabbage is a comforting, old-world dish that combines tender cabbage leaves with a savory filling of ground beef, ground pork, and fluffy white rice, all perfectly seasoned with garlic, parsley, and onion. The rolls are gently simmered in a rich, tomato-based sauce infused with broth and a fragrant bay leaf, ensuring every bite is packed with flavor. This hearty recipe is perfect for a cozy family dinner or meal prepping, as it yields six generous servings. With its balance of wholesome ingredients and slow-cooked tenderness, Jacques Stuffed Cabbage is a celebration of classic comfort food that’s both filling and delicious. Serve it hot, smothered in its flavorful sauce, and watch it become a new favorite at your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head green cabbage
- 500 grams ground beef
- 500 grams ground pork
- 250 grams cooked white rice
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons parsley, chopped
- 1 large egg
- 2 teaspoons salt
- 1 teaspoon black pepper
- 800 grams canned crushed tomatoes
- 500 ml chicken or beef broth
- 2 tablespoons olive oil
- 1 leaf bay leaf
Instructions
Bring a large pot of water to a boil. Carefully cut around the core of the cabbage head and remove it, then place the cabbage in the boiling water for 2-3 minutes to soften the leaves. Repeat until you’ve removed about 12 large leaves. Set aside to cool.
In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, parsley, egg, salt, and black pepper. Mix until well combined.
Lay a cabbage leaf flat on a cutting board. Place about 1/4 cup of the meat mixture at the base of the leaf. Fold in the sides, then roll it up tightly to form a stuffed cabbage roll. Repeat with the remaining leaves and filling.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the crushed tomatoes, broth, and bay leaf, stirring to combine. Season with a pinch of salt and pepper.
Place the stuffed cabbage rolls seam-side down in the pot, arranging them snugly in a single layer. If needed, stack a second layer of rolls on top.
Bring the sauce to a simmer, then reduce the heat to low. Cover the pot and cook for 60-75 minutes, until the cabbage is tender and the filling is fully cooked.
Taste the sauce and adjust seasoning if needed. Serve the stuffed cabbage rolls warm, spooning the sauce over the top.
Nutrition Facts
Calories |
3650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.3 g | 298% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 8972 mg | 390% | |
| Total Carbohydrate | 155.0 g | 56% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 50.4 g | ||
| Protein | 245.8 g | 492% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 659 mg | 51% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 4987 mg | 106% | |
*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.
