Truly the Best Cabbage Rolls
Discover why these truly are the best cabbage rolls you’ll ever make! Tender green cabbage leaves are lovingly stuffed with a perfectly seasoned mixture of ground beef, ground pork, and fluffy white rice, all elevated by fresh parsley, garlic, and a hint of paprika. Simmered to perfection in a rich, savory tomato sauce, these comforting rolls boast layers of flavor that meld together during their slow cook. With easy-to-follow steps to achieve that classic rolled perfection, this recipe delivers hearty, satisfying cabbage rolls that are ideal for a family dinner or special occasion. Serve them warm with a generous spoonful of sauce and a sprinkle of parsley for a dish that’s as beautiful as it is delicious. Perfect for those searching for homemade comfort food or an authentic cabbage roll recipe with all the right touches!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.75 cup White rice
- 1 medium (finely chopped) Yellow onion
- 2 cloves (minced) Garlic
- 1 large Egg
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 28 ounce (1 can) Crushed tomatoes
- 15 ounce (1 can) Tomato sauce
- 0.5 cup Chicken broth
- 1 tablespoon Olive oil
Instructions
Bring a large pot of water to a boil. Core the cabbage and peel away any damaged outer leaves. Place the whole head of cabbage in the boiling water for 2-3 minutes until the leaves begin to soften. Carefully remove the cabbage, peel off 10-12 large leaves, and set them aside. Repeat as needed to soften and remove additional leaves.
Cook the white rice according to package instructions and let it cool slightly before using.
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, parsley, salt, pepper, and paprika. Mix until well combined.
Trim the thick vein at the bottom of each cabbage leaf to make it more pliable. Place 2-3 tablespoons of the meat mixture in the center of each cabbage leaf. Roll the leaf tightly, tucking the sides inward as you go to create a secure roll. Repeat with remaining leaves and filling.
In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Arrange the cabbage rolls seam-side down in the skillet in a single layer. You may need to do this in batches or stack the rolls, depending on the size of your pot.
In a separate bowl, mix the crushed tomatoes, tomato sauce, and chicken broth together. Pour this mixture evenly over the cabbage rolls.
Bring the sauce to a gentle simmer. Cover the pot and reduce the heat to low. Cook for 75-90 minutes, basting the rolls occasionally with the sauce. The cabbage should be very tender, and the filling should be fully cooked.
Serve the cabbage rolls warm, spooned with extra sauce from the pot. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 108.2 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 452 mg | 35% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 7668 mg | 163% | |
*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.
