Traditional Cabbage Rolls in Tomato Cream Sauce
Savor the comforting flavors of Eastern Europe with these Traditional Cabbage Rolls in Tomato Cream Sauce. This hearty dish features tender green cabbage leaves wrapped around a savory filling of ground beef, ground pork, and fluffy white rice, all seasoned with paprika, garlic, and fresh parsley. Cooked to perfection in a rich tomato and cream sauce, these cabbage rolls are simmered low and slow for maximum flavor. Perfect for family dinners or special occasions, this recipe pairs beautifully with crusty bread or creamy mashed potatoes. With easy-to-follow steps and simple ingredients, this classic dish is a satisfying crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 500 g Ground beef
- 250 g Ground pork
- 1.5 cups Cooked white rice
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Paprika
- 1 large Egg
- 800 g Crushed tomatoes
- 1 cup Heavy cream
- 1 cup Chicken broth
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Carefully remove the cabbage's outer leaves and blanch them in the boiling water for 2-3 minutes until pliable. Drain and set aside to cool.
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, salt, black pepper, paprika, egg, and 1 tablespoon of chopped parsley. Mix thoroughly until well combined.
Lay a cabbage leaf flat and add about 2-3 tablespoons of the meat mixture in the center. Fold the sides of the leaf over the filling, then roll tightly like a burrito. Repeat with the remaining leaves and filling.
In a large, deep skillet or pot, heat olive oil over medium heat. Arrange the cabbage rolls seam-side down in the skillet, fitting them snugly in a single layer.
In a medium bowl, whisk together the crushed tomatoes, chicken broth, and heavy cream. Pour the mixture evenly over the cabbage rolls.
Bring the sauce to a gentle simmer. Cover the skillet with a lid and reduce the heat to low. Cook for 60-70 minutes, spooning the sauce over the rolls occasionally.
Once cooked, remove the cabbage rolls from the skillet and arrange them on a serving platter. Spoon the tomato cream sauce over the rolls and garnish with the remaining parsley.
Serve warm with crusty bread or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.7 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1046 mg | 22% | |
*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.
