Cabbage Rolls
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4.5
6 reviews
Excellent
Cabbage Rolls
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This classic Polish Cabbage Roll recipe is made with a ground beef, pork and rice mixture, wrapped in tender cabbage leaves and baked with a simple tomato sauce made from scratch. This warm and filling dish is perfect to enjoy during these colder winter months.
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Ingredients
- 1 head cabbage
- 1 tbsp oil or butter, for sauteing
- 1 small onion diced (about 1 cup)
- 3 cloves garlic minced
- 1 lb ground beef
- 1 lb ground pork
- 1 1/2 cups white rice cooked
- 3 tbsp parsley fresh, chopped
- 2 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
for sauce-
- 1 tbsp oil or butter, for sauteing
- 1 small onion diced (about 1 cup)
- 1 oz can tomato sauce
- 1 oz can crushed tomatoes
- 1 tbsp brown sugar packed
- 1 tbsp white wine vinegar
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350° F.
for the cabbage-
- Bring a large pot of water to a boil.
- Remove the core from the head of cabbage and place in pot. Reduce heat and cover with lid.
- As cabbage simmers, you'll be able to pull outer leaves off one by one with tongs. Continue simmering until majority of leaves can be removed.
- For any thick veins, simply run a paring knife along the thickest part to "shave" the thickness, making the leaf more pliable. Alternatively, you can remove the vein altogether. Set aside.
for filling-
- Over medium heat, add oil and/or butter to a medium skillet and saute one diced onion until translucent.
- Add minced garlic and cook 1-2 minutes, being careful not to burn. Remove from heat.
- In a large bowl, combine raw ground beef, ground pork, cooked rice, egg, sauteed onions and garlic, parsley, salt and pepper. Mix just until combined.
for sauce-
- Over medium heat, add oil and/or butter to a medium skillet and saute the second diced onion until translucent.
- Add tomato sauce, crushed tomatoes, brown sugar, white wine vinegar, salt and pepper, and simmer for about 15-20 minutes, stirring occasionally.
put it all together-
- Layer some of the outer leaves of the cabbage in the bottom of a large dutch oven or casserole dish.
- Using a large spoon or scoop, place some of the meat/rice mixture in the bottom third of the cabbage leaf (near the core/vein end). The amount of filling you use will depend on how big your cabbage leaf is.
- Starting at the vein end, roll the cabbage leaf around the meat mixture, pulling the sides in as you continue to roll to the top of the leaf...like a burrito!
- Place the filled cabbage rolls seam side down in the pot in one even layer.
- Liberally pour tomato sauce over the rolls.
- Place another layer of the rolls on top of sauce and repeat the last step until all rolls are in the pot.
- Place any leftover cabbage leaves over the top and pour remaining tomato sauce on top as well.
- Place lid on pot and bake for 1 to 1 1/2 hours until fully cooked.
- Remove from oven and let rest for 15-20 minutes. Serve hot.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
25g
(8%)
Protein
18g
(36%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
82mg
(27%)
Sodium
559mg
(23%)
Potassium
436mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
208IU
(4%)
Vitamin C
30mg
(33%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 559mg | 23% |
| Potassium | 436mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 30mg | 33% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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