Description
This hearty and comforting Cabbage Rolls recipe features tender cabbage leaves stuffed with a flavorful mixture of ground beef, pork, and parboiled rice, all baked in a rich tomato and chicken broth sauce. Perfect for a satisfying family meal, these cabbage rolls are cooked low and slow to ensure the meat is juicy and the cabbage is tender, delivering classic homestyle goodness.
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 Other Ingredients
- 1 tablespoon olive oil
- 1 (15-ounce) can tomato sauce
- 1 cup chicken broth
- 1 (2-3 pound) head green cabbage
Instructions
- Preheat and Boil Water: Preheat your oven to 400°F (204°C). Meanwhile, bring a large pot of salted water to a boil to prepare for blanching the cabbage leaves.
- Prepare the Filling: In a large bowl, thoroughly combine the ground beef, ground pork, parboiled rice, minced onion, garlic, salt, black pepper, dried thyme, and dried sage. Mix well until evenly combined.
- Prepare the Sauce: In a medium bowl, whisk together the tomato sauce and chicken broth. Set this sauce mixture aside for later use.
- Blanch Cabbage Leaves: Remove wilted or loose outer leaves from the cabbage. Carefully peel away as many intact outer leaves as possible. Place these leaves in the boiling water and blanch for 3 minutes until tender but still flexible. Remove gently with tongs, drain, and set aside on a cutting board or plate.
- Boil and Peel Whole Cabbage: Submerge the whole head of cabbage in boiling water for 3-4 minutes. Remove and use tongs to peel off outer leaves without tearing. Repeat this boiling and peeling process, allowing extra cooking time as needed for the dense core leaves to soften.
- Trim Thick Stems: Once cooled, trim large cabbage leaves by cutting a V-shaped notch to remove the thick center stem, making the leaf easier to roll and overlap when needed.
- Assemble Rolls: Lay a cabbage leaf flat and, if trimmed, overlap the cut sections to close gaps. Place about 3 tablespoons of the meat and rice filling near the base of the leaf. Fold in the sides and roll the leaf tightly to fully enclose the filling.
- Repeat Rolling: Continue rolling with all remaining leaves and filling. Use double leaves for smaller or thinner pieces as necessary to ensure rolls hold together well.
- Prepare Baking Dish: Drizzle olive oil into a 9×13-inch baking pan or casserole dish. Arrange the cabbage rolls seam-side down in the dish to prevent unrolling during baking.
- Add Sauce and Cover: Pour the tomato sauce and chicken broth mixture evenly over the cabbage rolls. Cover the dish tightly with aluminum foil to trap steam and maintain moisture while baking.
- Bake: Place the covered pan in the preheated oven and bake for 1 hour. Afterward, vent the foil by slightly loosening it, then continue baking uncovered for an additional 20-30 minutes until the filling is fully cooked and tender.
- Check Doneness and Serve: Use a digital meat thermometer to ensure the internal temperature of the cabbage rolls reaches 160°F. Remove from oven and let cool slightly. Serve warm, optionally garnished with freshly chopped parsley.
Notes
- Parboiled rice is precooked to reduce cooking time, making it ideal for this recipe and can be found in most grocery stores near other rice varieties.
- Leftover cabbage rolls should be stored in an airtight container and refrigerated for up to 3-4 days.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
