The Only Cabbage Rolls
Discover why "The Only Cabbage Rolls" truly lives up to its name with this comforting, flavor-packed recipe. Juicy ground beef and pork are combined with fluffy cooked rice, aromatic sautéed onions, garlic, and a blend of warm spices for a perfectly seasoned filling. Wrapped in tender green cabbage leaves and baked in a rich, tangy tomato sauce infused with thyme, paprika, and a hint of sweetness, these rolls are the ultimate homemade comfort food. Whether baked in the oven or simmered on the stovetop, they emerge perfectly tender and drenched in luscious sauce. Perfect for family dinners or a special occasion, these hearty rolls deliver satisfying layers of texture and taste with every bite. Serve them warm with a generous spoonful of sauce for an unforgettable meal that's well worth the slow-cooked love!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 500 grams Ground beef
- 250 grams Ground pork
- 1.5 cups Cooked rice
- 1 medium Yellow onion
- 3 cloves Garlic
- 1 large Egg
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 800 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Sugar
Instructions
Bring a large pot of water to a boil and carefully remove the core from the head of cabbage using a sharp knife.
Place the entire cabbage head into the boiling water for 2-3 minutes. Gently peel off the outer leaves as they soften and set them aside. Repeat until you have 12-15 usable leaves. Reserve the smaller inner leaves for later use.
Finely chop the onion and garlic. Heat 1 tablespoon of olive oil in a skillet over medium heat, and sauté the onion and garlic until softened, about 3-4 minutes. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine ground beef, ground pork, cooked rice, sautéed onion and garlic, egg, dried thyme, paprika, salt, and black pepper. Mix until well combined.
Place one cabbage leaf, rib-side down, on a clean surface. Add about 2-3 tablespoons of the meat mixture to the center of the leaf. Fold the sides over the filling and roll tightly from the stem to create a roll. Repeat with the remaining leaves and filling.
Line the bottom of a large, deep baking dish or pot with the reserved smaller inner cabbage leaves to prevent sticking.
In a separate bowl, whisk together the crushed tomatoes, tomato paste, chicken broth, sugar, and remaining olive oil. This will be your sauce.
Arrange the cabbage rolls seam-side down in the baking dish or pot in a single layer, slightly overlapping if needed. Pour the tomato sauce evenly over the rolls, ensuring they are covered.
Cover tightly with a lid or aluminum foil and bake in a preheated oven at 180°C (350°F) for 90 minutes. Alternatively, simmer on low heat on the stovetop for the same duration.
Check halfway through cooking to ensure the rolls remain covered in sauce. Add a bit more broth if needed to prevent them from drying out.
Once cooked, let the cabbage rolls rest for 10 minutes before serving. Serve warm with a drizzle of the sauce on top.
Nutrition Facts
Calories |
2960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.8 g | 231% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 4849 mg | 211% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 48.3 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 525 mg | 40% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4427 mg | 94% | |
*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.
