Description
This classic Cabbage Rolls recipe features tender cabbage leaves stuffed with a savory mixture of ground beef, pork, and parboiled rice, baked in a flavorful tomato and chicken broth sauce. A comforting, hearty dish perfect for family meals or special occasions, combining wholesome ingredients and a traditional cooking method to deliver rich, satisfying flavors.
Ingredients
Scale
Meat and Rice Mixture
- 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
- 1 (15-ounce) can tomato sauce
- 1 cup chicken broth
Cabbage and Other
- 1 (2-3 pound) head green cabbage
- 1 tablespoon olive oil
Instructions
- Preheat & Prepare Water: Preheat your oven to 400°F (204°C). Bring a large pot of salted water to a rolling boil to blanch the cabbage leaves.
- Mix Meat and Rice: In a large bowl, combine the ground beef, ground pork, parboiled rice, minced onion, minced garlic, salt, black pepper, dried thyme, and dried sage. Mix thoroughly until well combined.
- Prepare Sauce: In a medium bowl, whisk together the tomato sauce and chicken broth. Set aside to use later.
- Blanch Outer Cabbage Leaves: Remove any wilted or loose outer leaves from the cabbage. Submerge the leaves into the boiling salted water and blanch for 3 minutes or until tender. Carefully remove leaves with tongs and drain on a cutting board or plate.
- Boil and Peel Cabbage Head: Place the whole cabbage head in boiling water to soften the leaves further. After 3-4 minutes, remove it and gently peel off additional outer leaves. Repeat this process until the leaves become too small or crinkled to use, allowing extra time for the core to soften as needed.
- Trim Thick Stems: Once cooled, trim any cabbage leaf with a thick center stem by cutting a V-shaped notch to make it easier to roll.
- Roll the Cabbage: Lay each cabbage leaf flat. If the stem has been cut, overlap the edges slightly to close the gap. Spoon approximately 3 tablespoons of the meat and rice mixture onto the leaf. Fold in the sides and roll tightly to seal as best as possible.
- Double Leaves if Needed: For smaller leaves, double up by layering two leaves together before adding the filling to ensure sturdiness.
- Prepare Baking Dish: Drizzle olive oil in a 9×13-inch baking pan or casserole dish. Arrange the cabbage rolls seam-side down in the dish.
- Add Sauce and Cover: Pour the tomato sauce and chicken broth mixture evenly over the cabbage rolls. Cover tightly with aluminum foil to trap steam and keep the rolls moist during baking.
- Bake: Place the baking dish in the preheated oven and bake for 1 hour. Then vent the foil and continue baking for an additional 20-30 minutes until the meat and rice are fully cooked. Check doneness by ensuring an internal temperature of 160°F (71°C) using a meat thermometer.
- Cool and Serve: Remove from the oven and allow the cabbage rolls to cool slightly before serving. Garnish with freshly chopped parsley if desired.
Notes
- Parboiled rice is partially cooked, allowing for shorter cook times compared to regular rice and can be found at most grocery stores in the rice and grains section.
- Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3-4 days, making it great for meal prep or next-day meals.
Nutrition
- Serving Size: 1 roll
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
