Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 30 minutes
Servings: 8-10 rolls (serves 4-5 as a main course)
Intensity: Medium
Why This Recipe Works
Tender, Not Mushy: Blanching the cabbage leaves briefly ensures they are pliable for rolling without becoming overcooked during the baking process.
Flavorful Filling: A combination of ground pork and beef, along with sautéed onions and garlic, creates a moist and savory filling. The uncooked rice absorbs the flavorful juices from the meat and sauce as it cooks.
Rich Sauce: A simple tomato sauce is elevated with a touch of brown sugar and lemon juice to balance the sweetness of the cabbage, creating a perfectly tangy and savory gravy.
Ingredients
For the Cabbage
1 large head of green cabbage (about 3-4 lbs)
1 tablespoon salt (for the blanching water)
For the Filling
1 lb ground pork
½ lb ground beef (80/20)
1 cup cooked white rice (long-grain or jasmine, slightly undercooked)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 large egg, lightly beaten
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon sweet paprika
2 tablespoons fresh parsley, chopped (plus more for garnish)
For the Sauce
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
1 cup low-sodium beef or vegetable broth
1 tablespoon brown sugar (packed)
1 tablespoon fresh lemon juice (or red wine vinegar)
1 bay leaf
Salt and pepper to taste
Instructions
Phase 1: The Cabbage (Intensity: Medium)
Prepare the Cabbage: Bring a large, wide pot of water to a rolling boil. Add 1 tablespoon of salt. Using a sharp knife, carefully cut out the core of the cabbage from the stem end, creating a deep “V” shape. This will help the leaves release more easily.
Blanch the Leaves: Place the whole head of cabbage, core-side down, into the boiling water. As the outer leaves begin to soften and pull away from the head (about 2-3 minutes), use a pair of tongs to carefully peel them off one by one. You’ll need 8-10 large, intact leaves. If a leaf tears, it can still be used for patching or for lining the pot.
Trim and Cool: Transfer the blanched leaves to a large colander or a baking sheet lined with paper towels to cool. Once cool enough to handle, use a paring knife to shave down the thick, woody rib on the back of each leaf, being careful not to cut all the way through. This makes them much easier to roll.
Phase 2: The Filling & Sauce (Intensity: Medium)
Sauté Aromatics: In a small skillet over medium heat, add a drizzle of olive oil. Sauté the finely chopped onion for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
Make the Filling: In a large bowl, combine the ground pork, ground beef, cooked rice, the cooled sautéed onion and garlic, beaten egg, 1 teaspoon salt, pepper, paprika, and fresh parsley. Use your hands to mix gently until just combined. Overmixing can make the meat tough.
Make the Sauce: In a separate large bowl or a 4-cup measuring cup, whisk together the crushed tomatoes, tomato sauce, beef broth, brown sugar, and lemon juice. Set aside. Do not add salt yet, as it will reduce later.
Phase 3: Assembly & Cooking (Intensity: Medium-High)
Prepare the Pan: Spread about 1 cup of the plain tomato sauce mixture on the bottom of a large Dutch oven or a 9×13-inch baking dish.
Assemble the Rolls: Lay a cabbage leaf flat on a cutting board with the stem end facing you. Place about ½ cup of the meat mixture (the amount will vary depending on the leaf size) in the center, shaping it into a log. Fold the stem end over the filling, then fold in the sides, and roll tightly away from you to form a neat package. Place the roll, seam-side down, into the prepared pan. Repeat with the remaining leaves and filling.
Add the Sauce: Pour the remaining tomato sauce mixture over the rolls, ensuring they are mostly covered. Tuck the bay leaf into the sauce. If using a Dutch oven, you can also place any leftover or torn cabbage leaves on top to prevent the rolls from drying out.
Bake: Cover the Dutch oven or baking dish tightly with a lid or aluminum foil. Bake in a preheated 350°F (175°C) oven for 1 hour and 30 minutes. After 1 hour and 15 minutes, carefully remove the lid, baste the rolls with the sauce, and continue cooking uncovered for the final 15 minutes to allow the sauce to thicken slightly.
How to Serve & Store
Remove the bay leaf before serving. Garnish the stuffed cabbage rolls with fresh parsley and a generous dollop of sour cream.
Storage: These rolls taste even better the next day. Store in an airtight container in the refrigerator for up to 4 days.
Freezing: This recipe freezes beautifully. You can freeze the assembled, unbaked rolls in a freezer-safe dish for up to 3 months. To bake from frozen, add 30-45 minutes to the covered baking time. You can also freeze the fully cooked rolls for an easy future meal.
Nutrition Information
Nutrition information is an estimate and per serving (based on 2 rolls per serving, 5 servings total).
Nutrient Amount
Calories 485 kcal
Total Fat 22g
Saturated Fat 9g
Cholesterol 115mg
Sodium 980mg
Total Carbohydrates 42g
Dietary Fiber 7g
Total Sugars 14g
Protein 28g
Vitamin D 10% DV
Calcium 12% DV
Iron 25% DV
Potassium 980mg