White Cabbage Rolls
Transform simple ingredients into a comforting masterpiece with our White Cabbage Rolls recipe, a delightful fusion of tender cabbage leaves stuffed with a savory blend of ground beef, ground pork, aromatic garlic, parsley, and perfectly cooked rice. Blanched cabbage serves as the ideal wrapping for this hearty filling, which is delicately seasoned with paprika, black pepper, and salt to create a rich and flavorful bite every time. The rolls are gently seared for added depth and simmered in a luscious tomato sauce combined with chicken broth, ensuring they’re infused with robust flavor and melt-in-your-mouth tenderness. Perfect for family dinners or crowd-pleasing meals, this recipe is as satisfying as it is wholesome. Serve them alongside crusty bread or a crisp green salad for a complete, soul-warming dish that’s sure to impress. Keywords: white cabbage rolls, stuffed cabbage, savory stuffing, hearty comfort food, homemade recipe.
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Recipe Information
Ingredients
- 1 head white cabbage
- 500 grams ground beef
- 250 grams ground pork
- 200 grams cooked white rice
- 1 medium onion
- 3 pieces garlic cloves
- 15 grams parsley
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 400 grams tomato sauce
- 500 milliliters chicken broth
- 2 tablespoons olive oil
Instructions
Bring a large pot of water to boil. Remove the core from the cabbage and blanch the whole head in the boiling water for about 5 minutes, carefully peeling away the leaves one at a time with tongs as they soften. Set the leaves aside to cool and drain on paper towels.
Finely chop the onion, garlic, and parsley.
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, garlic, parsley, paprika, salt, and black pepper. Mix thoroughly with clean hands or a spoon until everything is well incorporated.
Trim the thick stem part of each cabbage leaf to make it more pliable. Place about 2–3 tablespoons of the meat mixture in the center of each leaf. Fold the sides over the filling, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.
In a large, deep skillet or pot, heat the olive oil over medium heat. Add the cabbage rolls, seam side down, in a single layer. Sear lightly for 2–3 minutes to help seal the rolls.
Pour the tomato sauce and chicken broth over the cabbage rolls. The liquid should almost cover the rolls; add more broth or water if needed.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for about 90 minutes, checking occasionally and adding more liquid if necessary to prevent burning.
Once the cabbage is tender and the filling is cooked through, remove the pot from the heat. Serve the cabbage rolls hot, spooning some of the cooked tomato sauce over the top.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 10.9 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 139 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 975 mg | 21% | |
*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.
