Country Cabbage Rolls
Hearty, comforting, and packed with traditional flavors, these Country Cabbage Rolls are a true homestyle classic! Each tender green cabbage leaf is stuffed with a savory mixture of ground beef, ground pork, and perfectly seasoned rice, then gently baked in a luscious tomato sauce infused with a touch of brown sugar and apple cider vinegar for a perfect balance of sweetness and tang. This wholesome recipe, crafted with simple pantry staples, offers an irresistible blend of textures and flavors that will transport you straight to a cozy country kitchen. With its slow-baked goodness and aromatic spices like paprika and oregano, these stuffed cabbage rolls are perfect for family gatherings or meal prepping. Serve them garnished with fresh parsley for a pop of color and enjoy a comforting meal that’s as nourishing as it is delicious. Cooked to perfection in just a few simple steps, this recipe will soon become a go-to for your dinner table!
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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
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 28 ounces canned crushed tomatoes
- 8 ounces tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 0.25 cup, chopped (for garnish, optional) parsley
Directions
Step 1
Bring a large pot of water to a boil and carefully core the cabbage. Remove the outer damaged leaves. Submerge the head of cabbage in the boiling water for 2-3 minutes, then peel off the softened outer leaves using tongs. Continue this process to remove 12-15 large leaves. Set aside to cool.
Step 2
In a medium saucepan, cook the rice according to the package instructions but reduce the cook time by 2-3 minutes so the rice is slightly undercooked. Allow the rice to cool.
Step 3
In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, salt, black pepper, paprika, and oregano. Mix well until fully combined.
Step 4
Lay a cabbage leaf on a clean surface, vein-side down. Place about 2-3 tablespoons of the filling mixture near the bottom center of the leaf. Fold the sides inward and roll tightly, starting from the bottom. Repeat with the remaining leaves and filling.
Step 5
In a medium bowl, mix together the crushed tomatoes, tomato sauce, brown sugar, and apple cider vinegar to create the tomato sauce.
Step 6
Spread a thin layer of the tomato sauce on the bottom of a large, deep baking dish or Dutch oven. Arrange the cabbage rolls seam-side down in a single layer in the dish. Pour the remaining tomato sauce over the top, ensuring all the rolls are covered.
Step 7
Cover the baking dish tightly with aluminum foil or a lid and bake in a preheated oven at 350°F (175°C) for 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.
Step 8
Remove from the oven and let the rolls rest for 5 minutes. Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
| Serving size | (2386.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2395.8 |
| Total Fat 141.9g | 0% |
| Saturated Fat 52.4g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 724.7mg | 0% |
| Sodium 5446.0mg | 0% |
| Total Carbohydrate 132.9g | 0% |
| Dietary Fiber 28.3g | 0% |
| Total Sugars 62.7g | |
| Protein 163.2g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 582.1mg | 0% |
| Iron 21.8mg | 0% |
| Potassium 4804.5mg | 0% |
Source of Calories