Description
Delicious, hearty cabbage rolls filled with a savory mixture of ground beef, pork, and parboiled rice, baked in a flavorful tomato sauce. This comforting dish features tender cabbage leaves wrapped around a seasoned meat and rice filling, slow-baked until juicy and tender—perfect for family dinners or meal prepping.
Ingredients
Scale
Meat and Filling
- ½ pound ground beef
- ½ pound ground pork
- ¾ cup parboiled long-grain rice
- ½ yellow onion, minced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
Sauce and Cooking
- 1 tablespoon olive oil
- 1 (15-ounce) can tomato sauce
- 1 cup chicken broth
- 1 (2-3 pound) head green cabbage
Instructions
- Preheat and Prepare Water: Preheat your oven to 400°F (204°C) and bring a large pot of salted water to a boil to blanch the cabbage leaves.
- Mix Meat Filling: In a large bowl, combine the ground beef, ground pork, parboiled rice, minced onion, garlic, salt, black pepper, dried thyme, and dried sage. Mix thoroughly to combine all ingredients evenly.
- Prepare Sauce: In a medium bowl, whisk together the tomato sauce and chicken broth until well blended. Set this sauce mixture aside for later.
- Blanch the Cabbage Leaves: Remove any wilted or loose outer leaves from the cabbage. Carefully separate as many outer leaves as possible without tearing them. Submerge these leaves in the boiling water for about 3 minutes until tender, then remove with tongs and drain them on a plate or cutting board.
- Boil and Peel Remaining Cabbage Layers: Place the whole cabbage head into the boiling water and cook for 3-4 minutes. Remove and gently peel off the softened outer leaves using tongs. Repeat this boiling and peeling process until the remaining leaves become too small or crinkled to use, ensuring to boil longer if thicker core leaves need softening.
- Trim Thick Stems: Once the cabbage leaves are cool enough to handle, use a sharp knife to trim out the thick center stem sections with a V-shaped cut to make rolling easier.
- Roll the Cabbage: Lay each cabbage leaf flat. For leaves with trimmed stems, slightly overlap the cut parts to seal. Spoon about 3 tablespoons of the meat and rice mixture onto each leaf. Fold in the sides and roll tightly, sealing the edge over the filling. Use two leaves for larger rolls as needed.
- Arrange Rolls in Pan: Drizzle olive oil into a 9×13-inch baking dish or casserole pan. Place the cabbage rolls seam-side down in the pan, packing them snugly.
- Add Sauce: Pour the tomato sauce and chicken broth mixture evenly over the cabbage rolls, covering them. Tightly cover the pan with aluminum foil to trap steam and prevent drying during baking.
- Bake: Bake in the preheated oven for 1 hour. Then, carefully vent the foil to release steam and continue baking for an additional 20-30 minutes until the meat is fully cooked and the internal temperature reaches 160°F (71°C).
- Serve: Remove from oven and let cool slightly before serving. Garnish with freshly chopped parsley if desired.
Notes
- Parboiled rice requires less cooking time because it is partially cooked beforehand and is available in most grocery stores.
- Store leftovers in an airtight container in the refrigerator; consume within 3-4 days for best quality.
- Ensure to not tear cabbage leaves while blanching for easier rolling.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
