Whole Stuffed Cabbage
Discover the ultimate comfort food with this hearty recipe for Whole Stuffed Cabbage, a show-stopping dish that combines tender cabbage leaves with a flavorful blend of ground beef, pork, rice, and aromatic spices. Perfectly nestled in a rich tomato and beef broth sauce, each cabbage roll is baked to perfection for a melt-in-your-mouth experience. This recipe features a unique technique of carefully softening and layering cabbage leaves, creating a stunning presentation that's as satisfying to look at as it is to eat. Ideal for family dinners or a cozy weekend meal, this savory dish is packed with protein, wholesome ingredients, and classic flavors. Serve these stuffed cabbage rolls with a sprinkle of fresh parsley for an elegant finishing touch. Perfectly portioned to serve six, it’s a comforting classic your family will request again and again!
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Recipe Information
Ingredients
- 1 medium head Whole green cabbage
- 1 pound Ground beef
- 0.5 pounds Ground pork
- 1 cup Cooked white rice
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 large Egg
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes
- 2 cups Beef broth
- 0.25 cup, chopped Parsley
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 3 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Carefully remove as much of the core from the cabbage as possible without cutting too deeply and damaging the leaves.
Place the cabbage head in the boiling water and cook for 5–7 minutes until the outer leaves become pliable. Carefully peel away the softened outer leaves one by one using tongs, allowing the rest of the cabbage to continue cooking for a few more minutes between leaf removals. Repeat until you have 12–15 intact leaves. Set the leaves aside to cool.
Finely chop the remaining cabbage core and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until softened, about 2–3 minutes. Remove from heat and let cool.
In a large bowl, combine the ground beef, ground pork, cooked rice, sautéed onion and garlic, chopped parsley, egg, 1 teaspoon of salt, 1 teaspoon of black pepper, and paprika. Mix until thoroughly combined.
Gently trim the thick center vein from the base of each cabbage leaf to make rolling easier. Keep the leaves intact.
Lay one cabbage leaf flat and place about 2–3 tablespoons of the meat mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly, like a burrito. Repeat with the remaining leaves and filling.
In a Dutch oven or large oven-safe pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped cabbage core and sauté for 2–3 minutes.
Stir in the tomato paste and cook for 1 minute. Then add the crushed tomatoes, beef broth, 1/2 teaspoon of salt, and any remaining pepper. Bring the sauce to a gentle simmer.
Carefully place the stuffed cabbage rolls seam-side down into the pot, nestling them into the sauce.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Bake for 60–70 minutes, until the cabbage is tender and the filling is cooked through.
Let the pot rest for about 5 minutes before serving. Spoon the sauce over the stuffed cabbage rolls, garnish with additional parsley if desired, and serve warm.
Nutrition Facts
Calories |
2934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 6557 mg | 285% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 66.4 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 852 mg | 66% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 5819 mg | 124% | |
*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.
