Description
Classic cabbage rolls stuffed with a hearty mixture of ground beef, ground pork, and rice, simmered in a savory tomato sauce and baked to tender perfection. This comforting dish combines tender cabbage leaves wrapped around a flavorful filling, perfect for a satisfying family meal.
Ingredients
Scale
Cabbage Rolls:
- 1 large head of cabbage
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Tomato Sauce:
- 2 cups tomato sauce
- 1 cup beef broth
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cabbage rolls.
- Prepare Cabbage Leaves: Remove the core from the cabbage head and carefully peel off 12-15 large leaves. Blanch the leaves in boiling water for 3-5 minutes until they are soft and pliable. Drain and set aside to cool.
- Make Filling: In a large mixing bowl, thoroughly combine ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, egg, salt, black pepper, and paprika until evenly mixed.
- Form Rolls: Lay a cabbage leaf flat and spoon 2-3 tablespoons of the meat mixture near the stem end. Fold in the sides and roll tightly to encase the filling. Secure with a toothpick if needed. Repeat for all leaves and filling.
- Prepare Sauce: In a separate bowl, mix together the tomato sauce and beef broth until well blended.
- Brown Rolls: Heat olive oil in a large skillet over medium heat. Lightly brown the stuffed cabbage rolls on all sides for about 5 minutes, working in batches if necessary, to enhance flavor and texture.
- Arrange in Baking Dish: Place browned rolls seam side down in a baking dish. Pour the tomato sauce mixture evenly over the cabbage rolls.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes. Baste occasionally with sauce to keep them moist while cooking until cabbage is tender and filling is cooked through.
- Serve: Remove from oven, discard any toothpicks, sprinkle with fresh parsley if using, and serve hot for a delicious and comforting meal.
Notes
- Blanching the cabbage leaves makes them easier to roll and prevents tearing.
- Use a mix of ground beef and pork for a richer flavor and juicier filling.
- Brown the rolls before baking to add depth of flavor and improve texture.
- Basting during baking keeps the cabbage rolls moist and flavorful.
- Optional: Add fresh parsley for garnish to brighten the dish visually and add fresh flavor.
