Easy Cabbage Rolls
User Reviews
5
Easy Cabbage Rolls
Description
Easy Cabbage Rolls bring together ground pork, ground beef, and rice, seasoned with garlic, onions, dill, and parsley, wrapped in softened cabbage leaves. The cabbage leaves are first softened by boiling briefly to allow gentle rolling around the filling. The filling is cooked with diced tomatoes and tomato sauce, then mixed with an egg to bind the ingredients. These rolls are arranged in a baking dish layered with more tomato sauce mixed with tomato soup, then baked covered to meld the flavors and cook the rolls through.
The final dish features soft, juicy cabbage-wrapped meat parcels with a slightly tangy and herbaceous tomato sauce. The texture balances the tender cabbage with the hearty meat and rice filling. The recipe suggests making the filling slightly underdone rice-wise for better texture after baking. The rolls can be adjusted with leftover filling or made using overlapping smaller leaves as needed.
This recipe suits a savory dinner and can be easily prepared ahead, with the option to freeze the rolls before or after baking. It provides a satisfying way to incorporate cabbage and ground meat into a unified dish with a rich tomato sauce.
Ingredients
- 1 head green cabbage
- 1 cup long grain white rice uncooked
- 1 pound ground pork or ground turkey, lean
- ½ pound ground beef lean
- 2 small onion diced
- 3 cloves garlic minced
- ½ teaspoon dill dried
- 3 tablespoons parsley or, 1 tablespoons dried parsley, chopped, fresh
- salt to taste
- black pepper to taste
- 1 (14.5 ounce each) can diced tomatoes with juices
- 1 egg
- 1 ¾ cups tomato sauce divided
- 1 (10.75 ounce each) can condensed tomato soup
Instructions
- Boil cabbage leaves for about 2 minutes or until soft. (See note below for removing leaves). Set aside to cool.
- Preheat oven to 350°F.
- Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
- Cook pork (or turkey), beef, onions, garlic, & seasonings in a pan until no pink remains. Drain any fat. Add in rice, diced tomatoes, and ⅓ cup of tomato sauce. Stir in egg.
- Mix the remaining tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan.
- Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ¼ to ⅓ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See note for small leaves). Repeat with remaining cabbage.
- Pour sauce over the cabbage and cover tightly with foil. Bake for 75-90 minutes. Let cool for 15 minutes before serving.
Notes
- Remove cabbage leaves by cutting the bottom 1/4 inch off and boiling the whole head for about 2 minutes before peeling leaves.
- Cut thick stems from each leaf to aid rolling and avoid tough bites.
- Overlap smaller cabbage leaves for filling if larger leaves are unavailable; they will cook well despite appearance.
- Leftover filling can be added to tomato soup or used to stuff zucchini or bell peppers.
- Cabbage rolls can be frozen either before or after baking for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488 | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 108mg | 36% |
| Sodium | 431mg | 18% |
| Potassium | 895mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 66.1mg | 73% |
| Calcium | 113mg | 11% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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