Stuffed Cabbage Rolls

Ingredients

• 1 large head of cabbage 1 large head of cabbage
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup cooked rice 1 cup cooked rice
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (235ml) beef or vegetable broth 1 cup (235ml) beef or vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for about 5 minutes until the outer leaves are softened. Remove the cabbage from the water and let it cool slightly.
3. 3.
   In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, cooked rice, parsley, thyme, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Gently separate the softened cabbage leaves, being careful not to tear them. Place a spoonful of the meat mixture onto each cabbage leaf and roll it up, tucking in the sides as you go.
5. 5.
   Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the stuffed cabbage rolls, seam side down, and cook until browned on all sides, about 5 minutes.
6. 6.
   Pour the tomato sauce and beef or vegetable broth over the cabbage rolls. Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven.
7. 7.
   Bake for 1 hour, or until the cabbage rolls are tender and the flavors have melded together.
8. 8.
   Serve the Stuffed Cabbage Rolls hot, spooning some of the tomato sauce over each roll.

Treat your ingredients with care...

• Cabbage — Choose a cabbage head that is firm and compact. Remove the tough outer leaves before blanching. Be careful not to overcook the cabbage leaves, as they should remain pliable for rolling.
• Ground meat — Opt for a mix of ground beef and pork for a well-rounded flavor. Make sure the meat is fresh and lean for the best results.
• Tomato sauce — Use a good-quality tomato sauce or passata to enhance the overall taste of the dish.

Tips & Tricks

• To make the cabbage leaves more pliable, you can carefully remove the thick center vein of each leaf before filling and rolling.
• If you prefer a vegetarian version, you can substitute the ground meat with a mixture of cooked quinoa, mushrooms, and finely chopped vegetables.
• For a richer flavor, you can add a splash of red wine to the tomato sauce before baking the cabbage rolls.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day. They often taste even better as the flavors have had time to meld together.

Serving advice

Serve the Stuffed Cabbage Rolls as a main course, accompanied by a side of crusty bread or a fresh green salad. Garnish with a sprinkle of fresh parsley for an added touch of freshness.

Presentation advice

Arrange the Stuffed Cabbage Rolls on a platter, placing them seam side down to showcase their beautiful shape. Drizzle some of the tomato sauce over the rolls and garnish with a sprig of fresh thyme or parsley for an elegant presentation.