Description
This classic Cabbage Rolls recipe features tender cabbage leaves stuffed with a flavorful mixture of ground beef, pork, and parboiled rice, baked in a rich tomato sauce. Perfectly seasoned with garlic, onion, thyme, and sage, these rolls are a comforting meal ideal for family dinners or meal prepping. The cabbage is blanched to soften before being filled and baked, ensuring a pleasant texture and deep flavor that everyone will love.
Ingredients
Scale
Meat 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 and Others
- 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). Bring a large pot of salted water to a boil, which will be used for blanching the cabbage leaves and softening the cabbage head.
- Mix meat filling: In a large bowl, combine 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: Whisk together tomato sauce and chicken broth in a medium bowl. Set 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. Place these leaves into the boiling salted water and blanch for 3 minutes or until tender. Remove with tongs, drain, and lay them on a cutting board or plate to cool.
- Soften cabbage head: Place the whole cabbage head into the boiling water, submerging it fully. Boil for 3-4 minutes, then remove and carefully peel off more outer leaves without tearing. Return cabbage to boiling water and repeat this boiling and peeling process until the leaves become too small or crinkled to use. Let the core cook longer if needed to soften inner leaves.
- Trim leaves: After cabbage leaves have cooled, trim any thick center stems by cutting a V-shape notch in the stem area to make rolling easier.
- Roll cabbage leaves: Lay one cabbage leaf flat. If the leaf has a thick stem that was cut, overlap the cut parts slightly to close gaps. Spoon about 3 tablespoons of the meat and rice mixture onto the leaf. Fold in the outer edges and roll tightly, sealing the filling inside. For smaller leaves, use two layers to make rolls easier to manage.
- Arrange rolls: Drizzle olive oil in a 9×13-inch baking dish or casserole. Place the cabbage rolls seam-side-down in the dish, arranging them snugly to fit.
- Add sauce and cover: Pour the tomato sauce and chicken broth mixture evenly over the rolls. Cover the dish tightly with aluminum foil to retain moisture and steam while baking.
- Bake: Place the covered dish in the preheated oven. Bake for 1 hour. Then vent the foil and continue baking uncovered for an additional 20-30 minutes until the meat and rice are fully cooked and the internal temperature reaches 160°F (71°C).
- Cool and serve: Remove from the oven and allow the cabbage rolls to cool slightly before serving. Optionally, garnish with freshly chopped parsley for added freshness.
Notes
- Parboiled rice has been partially cooked beforehand, which reduces the baking time required compared to regular rice.
- Ensure to blanch cabbage leaves gently to avoid tearing and to achieve tender texture suitable for rolling.
- Leftover cabbage rolls can be stored in an airtight container in the refrigerator for 3-4 days for easy reheating and meal prep.
Nutrition
- Serving Size: 1 cabbage roll (approximate)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
