Description
This classic Cabbage Rolls recipe features tender cabbage leaves filled with a flavorful mixture of ground beef, ground pork, and parboiled rice, all baked in a savory tomato and chicken broth sauce. The cabbage leaves are softened by blanching, then carefully wrapped around the stuffing, baked to perfection in the oven, and served warm for a comforting and hearty meal.
Ingredients
Scale
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
For Cooking and Sauce
- 1 tablespoon olive oil
- 1 (15-ounce) can tomato sauce
- 1 cup chicken broth
Cabbage
- 1 (2-3 pound) head green cabbage
Instructions
- Preheat and prepare boiling water: Preheat your oven to 400 degrees Fahrenheit. Bring a large pot of salted water to a rolling boil for blanching the cabbage leaves.
- Make the filling mixture: 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 all ingredients are evenly incorporated.
- Prepare sauce mixture: In a medium bowl, whisk together the tomato sauce and chicken broth. Set this aside for later use.
- Blanch cabbage leaves: Remove any wilted or loose outer leaves from the cabbage. Carefully peel off as many outer leaves as possible without tearing them and transfer these leaves to the boiling salted water. Blanch for about 3 minutes until tender, then use tongs to remove and drain the leaves on a cutting board or plate.
- Softening cabbage head for more leaves: Place the entire cabbage head into the boiling water and cook for 3-4 minutes to soften remaining leaves. Remove and peel off additional outer leaves carefully, returning the cabbage to the water as needed until all workable leaves are removed and tender.
- Trim thick stems: Once the leaves are cool enough to handle, use a sharp knife to trim any thick center stems by cutting a V-shape out of the stem area to facilitate rolling.
- Assemble rolls: Lay a cabbage leaf flat. If the leaf has a trimmed stem, overlap the cut parts slightly to close gaps. Spoon about 3 tablespoons of the meat and rice filling onto the leaf. Fold in the leaf edges and tightly roll up to enclose the filling. Use two leaves if smaller leaves are used for added strength.
- Prepare baking dish: Drizzle olive oil evenly into a 9×13-inch baking pan or casserole dish. Arrange the cabbage rolls seam-side down in the pan.
- Add sauce and cover: Pour the tomato sauce and chicken broth mixture over the cabbage rolls, spreading it evenly. Cover the pan tightly with aluminum foil to keep the rolls moist during baking.
- Bake: Bake in the preheated oven for 1 hour. After 1 hour, carefully vent the foil and continue baking for an additional 20 to 30 minutes until the meat inside is fully cooked and a digital thermometer reads 160°F (71°C) internally.
- Cool and serve: Remove the dish from the oven and allow the cabbage rolls to cool slightly before serving. Garnish with freshly chopped parsley if desired for added color and flavor.
Notes
- Parboiled rice is partially cooked rice available in most grocery stores, which reduces the overall cooking time in the recipe.
- Leftover cabbage rolls can be stored in an airtight container in the refrigerator for 3 to 4 days.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 260
- Sugar: 5g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
