Description
This classic Cabbage Rolls recipe features a comforting mixture of ground beef, pork, and parboiled rice wrapped in tender blanched cabbage leaves, baked in a savory tomato sauce. Perfect for a hearty family meal, these cabbage rolls balance rich flavors with a satisfying texture, making them a timeless favorite.
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
- 1 (15-ounce) can tomato sauce
- 1 cup chicken broth
- 1 tablespoon olive oil
Cabbage
- 1 (2-3 pound) head green cabbage
Instructions
- Preheat and Boil Water: Preheat your oven to 400°F (204°C) and bring a large pot of salted water to a rolling boil to prepare for blanching the cabbage leaves.
- Prepare Meat 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 to evenly distribute all ingredients.
- Mix Sauce: In a separate medium bowl, whisk together the tomato sauce and chicken broth until well blended. 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. Submerge the leaves in the boiling water and blanch them for about 3 minutes until tender. Remove with tongs and drain on a cutting board or plate.
- Soften Remaining Cabbage: Place the whole head of cabbage into the boiling water, ensuring it’s fully submerged. Boil for 3–4 minutes, then remove and peel off more outer leaves gently using tongs. Repeat this process until the leaves become too small or crinkled to use, adjusting boiling time to soften the core as needed.
- Trim Thick Stems: Once the leaves are cool enough to handle, use a sharp knife to make a V-shaped cut to remove or thin the thick center stems for easier rolling.
- Roll the Cabbage: Lay a cabbage leaf flat on your workspace. If using a leaf with a cut stem, slightly overlap the cut edges to close any gaps. Place about 3 tablespoons of the meat and rice mixture near the base of the leaf. Fold in the sides and roll up tightly, sealing the filling inside. Use two smaller leaves doubled up if needed for larger rolls.
- Arrange Rolls in Pan: Drizzle olive oil into a 9×13-inch baking pan or casserole dish. Place the cabbage rolls seam-side down into the pan, packing them snugly.
- Add Sauce: Pour the tomato sauce and chicken broth mixture evenly over the cabbage rolls, making sure they are well covered.
- Bake Covered: Cover the baking dish tightly with aluminum foil to trap steam and prevent drying. Bake in the preheated oven for 1 hour.
- Bake Uncovered: After 1 hour, carefully vent the foil to release steam, then continue baking uncovered for another 20–30 minutes until the meat is fully cooked. Check for an internal temperature of 160°F (71°C) using a meat thermometer.
- Cool and Serve: Remove from oven and let cool slightly before serving. Optionally garnish with freshly chopped parsley for a vibrant finish.
Notes
- Parboiled rice cooks faster since it has been partially pre-cooked, making it ideal for this recipe to ensure the filling is properly cooked within the baking time.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 240
- Sugar: 5g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
