Truly the Best Cabbage Rolls
Discover why these truly are the best cabbage rolls you’ll ever make! Tender green cabbage leaves are lovingly stuffed with a perfectly seasoned mixture of ground beef, ground pork, and fluffy white rice, all elevated by fresh parsley, garlic, and a hint of paprika. Simmered to perfection in a rich, savory tomato sauce, these comforting rolls boast layers of flavor that meld together during their slow cook. With easy-to-follow steps to achieve that classic rolled perfection, this recipe delivers hearty, satisfying cabbage rolls that are ideal for a family dinner or special occasion. Serve them warm with a generous spoonful of sauce and a sprinkle of parsley for a dish that’s as beautiful as it is delicious. Perfect for those searching for homemade comfort food or an authentic cabbage roll recipe with all the right touches!
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Ingredients
- 1 head Green cabbage
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.75 cup White rice
- 1 medium (finely chopped) Yellow onion
- 2 cloves (minced) Garlic
- 1 large Egg
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 28 ounce (1 can) Crushed tomatoes
- 15 ounce (1 can) Tomato sauce
- 0.5 cup Chicken broth
- 1 tablespoon Olive oil
Directions
Step 1
Bring a large pot of water to a boil. Core the cabbage and peel away any damaged outer leaves. Place the whole head of cabbage in the boiling water for 2-3 minutes until the leaves begin to soften. Carefully remove the cabbage, peel off 10-12 large leaves, and set them aside. Repeat as needed to soften and remove additional leaves.
Step 2
Cook the white rice according to package instructions and let it cool slightly before using.
Step 3
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, parsley, salt, pepper, and paprika. Mix until well combined.
Step 4
Trim the thick vein at the bottom of each cabbage leaf to make it more pliable. Place 2-3 tablespoons of the meat mixture in the center of each cabbage leaf. Roll the leaf tightly, tucking the sides inward as you go to create a secure roll. Repeat with remaining leaves and filling.
Step 5
In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Arrange the cabbage rolls seam-side down in the skillet in a single layer. You may need to do this in batches or stack the rolls, depending on the size of your pot.
Step 6
In a separate bowl, mix the crushed tomatoes, tomato sauce, and chicken broth together. Pour this mixture evenly over the cabbage rolls.
Step 7
Bring the sauce to a gentle simmer. Cover the pot and reduce the heat to low. Cook for 75-90 minutes, basting the rolls occasionally with the sauce. The cabbage should be very tender, and the filling should be fully cooked.
Step 8
Serve the cabbage rolls warm, spooned with extra sauce from the pot. Garnish with additional chopped parsley if desired.
Nutrition Facts
| Serving size | 2506.6 grams (2506.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2456 |
| Total Fat 155.90g | 200% |
| Saturated Fat 54.60g | 273% |
| Polyunsaturated Fat 3.30g | |
| Cholesterol 725mg | 242% |
| Sodium 3638mg | 158% |
| Total Carbohydrate 112.80g | 41% |
| Dietary Fiber 23.90g | 85% |
| Total Sugars 44.50g | |
| Protein 161.20g | 322% |
| Vitamin D 54IU | 269% |
| Calcium 490mg | 38% |
| Iron 19mg | 106% |
| Potassium 3822mg | 81% |
Source of Calories