Description
A classic Eastern European-inspired dish featuring tender cabbage leaves stuffed with a flavorful mixture of ground beef, pork, and parboiled rice, baked in a savory tomato and chicken broth sauce. Perfect for a hearty family meal, these baked cabbage rolls are comforting, delicious, and easy to prepare.
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
Cabbage and Other
- 1 (2-3 pound) head green cabbage
- 1 tablespoon olive oil
Instructions
- Preheat and Boil Cabbage Leaves: Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Discard wilted outer cabbage leaves, then carefully remove whole outer cabbage leaves without tearing. Blanch the leaves in boiling water for 3 minutes until tender, then remove with tongs, drain, and set aside.
- Prepare Cabbage Head for More Leaves: Place the whole cabbage head in boiling water and cook for 3-4 minutes. Remove and peel off outer leaves gently. Repeat the boiling and peeling process until leaves become too small or crinkled to use. Soften the inner leaves by letting the cabbage cook longer as needed.
- Trim Thick Stems: Once leaves are cool, trim thick center stems by making a V-shaped cut to make them easier to roll.
- Mix Meat Filling: In a large bowl, combine ground beef, ground pork, parboiled rice, minced onion, garlic, salt, black pepper, thyme, and sage. Mix thoroughly to distribute all ingredients evenly.
- Form Rolls: Lay one cabbage leaf flat. For leaves with trimmed stems, overlap the cut parts slightly to close the gap. Spoon about 3 tablespoons of the meat and rice mixture onto the leaf. Fold in the sides and roll from one end to the other, sealing the filling inside. Use two leaves for smaller ones as needed.
- Prepare Baking Dish: 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 closely together.
- Add Sauce and Cover: Whisk tomato sauce and chicken broth together, then pour evenly over the cabbage rolls. Cover the pan tightly with aluminum foil to trap steam and keep rolls moist.
- Bake: Bake in the preheated oven at 400°F for 1 hour. Carefully vent the foil, then continue baking uncovered for an additional 20-30 minutes until the meat is cooked through and the internal temperature reaches 160°F.
- Cool and Serve: Remove the cabbage rolls from the oven and let them cool slightly. Serve warm, garnished with freshly chopped parsley if desired.
Notes
- Parboiled rice has been partially cooked to reduce final cooking time, and can be found in most grocery stores near other rices and grains.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Ensure cabbage leaves are not torn during peeling to maintain the filling inside the rolls.
- Using a meat thermometer is helpful to confirm the rolls reach the safe internal temperature of 160°F.
Nutrition
- Serving Size: 1 cabbage roll (approximate)
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
