Stuffed Cabbages Rolls

Ingredients

For the Cabbage Wrapper

• 1 large head Green Cabbage (approx. 3 to 3.5 lbs / 1.5 kg), fresh with clean outer leaves
• 1 tbsp Kosher Salt (for blanching water)

For the Meat & Rice Filling

• 1 lb (450g) Lean Ground Beef (85/15 ratio for best flavor and tenderness)
• 1/2 lb (225g) Ground Pork (adds moisture and richness)
• 1 cup Long-Grain White Rice, parcooked (cooked to 50% doneness and cooled)
• 1 large Yellow Onion, finely diced
• 4 cloves Garlic, minced
• 1 large Egg, beaten
• 1/4 cup Fresh Italian Parsley, finely chopped
• 1 tsp Sweet Hungarian Paprika
• 1 tsp Dried Oregano
• 1 1/2 tsp Kosher Salt
• 1/2 tsp Freshly Cracked Black Pepper
• 2 tbsp Olive Oil (for sautéing aromatics)

For the Savory Tomato Sauce

• 1 can (28 oz / 800g) Crushed Tomatoes in puree
• 1 can (8 oz / 225g) Tomato Sauce
• 1 cup Low-Sodium Beef Broth (or chicken broth)
• 2 tbsp Tomato Paste
• 2 tbsp Apple Cider Vinegar (or fresh lemon juice for brightness)
• 2 tbsp Brown Sugar (or honey, to balance acidity)
• 1 tsp Garlic Powder
• 1 Bay Leaf
• Salt & Black Pepper to taste

Instructions

1. Bring a large stockpot of salted water to a rolling boil. Using a sharp paring knife, cut out the core of the cabbage head at a 45-degree angle. Submerge the entire head into the boiling water for 3 to 5 minutes. As the outer leaves soften, use tongs to gently detach 12 to 14 large leaves one by one. Transfer the blanched leaves to a colander to drain and cool.
2. Chef’s Note: Once cooled, lay each leaf flat on a cutting board and shave down the thick center vein running along the bottom using a paring knife. This prevents cracking when rolling.
3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced yellow onion and cook until translucent and soft (about 5 to 6 minutes). Add the minced garlic and cook for another 60 seconds until fragrant. Remove from heat and allow to cool slightly before combining with raw meats.
4. In a large mixing bowl, combine the ground beef, ground pork, parcooked rice, sautéed onion and garlic, beaten egg, chopped parsley, paprika, oregano, salt, and pepper. Gently mix the ingredients together using clean hands or a fork just until evenly incorporated.
5. In a separate bowl or measuring cup, whisk together the crushed tomatoes, tomato sauce, beef broth, tomato paste, apple cider vinegar, brown sugar, garlic powder, salt, and black pepper. Pour 1 cup of this prepared sauce into the bottom of a 9×13-inch baking dish, spreading it into an even layer.
6. Lay a prepared cabbage leaf flat with the stem base closest to you. Place approximately 1/3 cup of filling into the lower center of the leaf. Fold the bottom edge of the leaf up and over the filling, tuck the sides inward tightly, and roll upward to seal. Place the finished roll seam-side down into the sauce-lined baking dish. Repeat with remaining leaves and filling, packing the rolls snugly together in the dish.
7. Preheat your oven to 350°F (175°C). Pour the remaining tomato sauce evenly over the top of the arranged rolls, ensuring every roll is generously covered. Tuck the bay leaf between the rolls. Cover the baking dish tightly with heavy-duty aluminum foil. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, until the meat is fully cooked (internal temperature reaches 160°F / 71°C) and the cabbage is fork-tender. Remove foil and let rest for 10 minutes before serving.

Nutrition

Calories: 385 kcal — · Protein: 24 g 48% · Fat: 18 g 23% · Carbohydrates: 34 g 12% — Dietary · Saturated Fat: 6.5 g 33% — Trans · Fiber: 5 g 18% — · Sugar: 11 g — · Sodium: 890 mg 39%