Easy Cabbage Rolls

Apps & SnacksBakedBeefClassicCrunchyDinnerGarlicHeartyHotOld-FashionedOvenPorkRiceSaltySavoryStove-TopVegetable
Time :1 hour 50 minutes
Yield :6 servings
Print
Share :
Add as Preferred Source on Google
Ground beef and vegetable stuffed cabbage rolls baked in tomato sauce on a white table with fresh parsley, featuring a sliced cabbage roll on a white plate, ideal for hearty, traditional recipes.

The Scoop

Cabbage rolls: proof that wrapping things in vegetables makes dinner feel wholesome, even when there’s plenty of beef, pork, rice, and tomato sauce involved.
These tender cabbage leaves are packed with a savory, herby filling and baked until everything is soft, saucy, and seriously cozy.
Basically, a little bundle of comfort with excellent tomato-to-filling ratios!
Hack it:
Switch the meat: Use all beef, all pork, or swap in ground turkey for a lighter filling.
Change the grain: Swap the rice for cooked quinoa, barley, or farro for a different texture.
Go Mediterranean: Replace the dill with oregano, add a little feta to the filling, and finish with fresh parsley. Add some sweetness: Stir a spoonful of brown sugar or maple syrup into the tomato sauce to balance its acidity.
Cheese, please: Sprinkle mozzarella or Parmesan over the rolls during the last few minutes of baking for a bubbly, cheesy finish.
Leftovers:
Cabbage roll bowls: Chop the rolls and serve over mashed potatoes, rice, or creamy polenta with plenty of sauce.
Skillet hash: Chop the cabbage rolls and crisp them with diced potatoes for a completely new dinner.
Saucy pasta: Break up the leftovers and toss with pasta for a cabbage-roll-inspired meat sauce.
Breakfast hash: Crisp chopped leftovers with potatoes and top with a fried egg.

Ingredients

  • 1 head green cabbage
  • 1 cup rice, uncooked
  • 1 pound ground pork
  • 1/2 pound ground beef
  • 2 small onions, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dill
  • 3 tablespoons fresh parsley
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 1/2 cups plus 1/3 cup tomato sauce, divided
  • salt, to taste
  • pepper, to taste
  • 1 egg
  • 1 (10.5-ounce) can tomato soup

Directions

  • Cut about 1/4-inch off the bottom of the head of cabbage.
  • Place the entire head of cabbage in boiling water. Boil until the leaves soften, about 2 minutes.
  • Remove the head from the water and peel off the softened leaves, removing any tough stems from the leaves.
  • Return the cabbage head to the boiling water to soften any leaves still on the head, and boil any removed leaves if they aren't quite softened enough. Set the softened leaves aside to cool.
  • Preheat the oven to 350 degrees F.
  • Cook the rice according to the package directions, but reduce the cooking time by about 5 minutes. The rice should be slightly underdone since it will be cooked further later on. Set the rice aside.
  • In a large skillet, cook the pork, beef, and onions until the meat is no longer pink, about 5 minutes.
  • Add in the garlic, dill, and parsley and sauté until fragrant, about 1 minute.
  • Drain the fat from the skillet.
  • Add the cooked rice, diced tomatoes, 1/3 cup tomato sauce, salt, and pepper to the skillet, stirring to combine.
  • Stir in the egg.
  • Mix the remaining 1 1/2 cups of tomato sauce and the tomato soup in a bowl.
  • Spread a thin layer of the tomato soup mixture into the bottom of a 9x13-inch pan or baking dish.
  • Lay a softened cabbage leaf flat. Add 1/3-1/4 cup of the meat and rice filling to the center of the leaf.
  • Fold in the side of the leaf and then roll the cabbage up. Place the cabbage roll in the baking pan, seam side down.
  • Repeat this process with the remaining cabbage leaves and filling.
  • Pour the remaining tomato soup mixture over the cabbage leaves.
  • Cover the baking pan tightly with foil.
  • Bake the cabbage rolls until cooked through and tender, 75-90 minutes.
  • Let the cabbage rolls cool for 15 minutes.
  • Serve!
×

You Might Also Like

MAIN COURSES

White Enchilada Bake
MAIN COURSES

White Enchilada Bake
MAIN COURSES

White Enchilada Bake
Load More