Stuffed Cabbage Rolls with a Twist

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 cup cooked rice 1 cup cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7 oz) mushrooms, finely chopped 200g (7 oz) mushrooms, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper to taste Salt and pepper to taste
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1/4 cup tomato paste 1/4 cup tomato paste
• 1/4 cup red wine 1/4 cup red wine
• 2 tablespoons brown sugar 2 tablespoons brown sugar

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for 5-7 minutes until the outer leaves are softened. Remove the cabbage from the pot and carefully peel off the softened leaves. Set aside.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef, ground pork, and chopped mushrooms to the skillet. Cook until the meat is browned and the mushrooms are tender.
5. 5.
   In a large mixing bowl, combine the cooked rice, sautéed meat and mushroom mixture, dried thyme, dried marjoram, salt, and pepper. Mix well.
6. 6.
   Take a cabbage leaf and place a spoonful of the filling mixture in the center. Roll the leaf tightly, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.
7. 7.
   In a separate bowl, mix together the crushed tomatoes, tomato paste, red wine, and brown sugar to make the sauce.
8. 8.
   Spread a thin layer of the sauce on the bottom of a baking dish. Arrange the stuffed cabbage rolls in the dish, seam side down. Pour the remaining sauce over the rolls.
9. 9.
   Cover the baking dish with foil and bake for 1 hour. Remove the foil and bake for an additional 15 minutes until the cabbage rolls are tender and the sauce has thickened.
10. 10.
    Serve the Stuffed Cabbage Rolls hot, garnished with fresh parsley if desired.

Treat your ingredients with care...

• Cabbage — Choose a cabbage with large, sturdy leaves for easy rolling. Remove the core carefully to keep the leaves intact.
• Ground meat — Opt for a mix of ground beef and pork for a flavorful filling. Lean meat can be used for a healthier version.
• Mushrooms — Finely chop the mushrooms to ensure they blend well with the filling and add a delightful umami flavor.

Tips & Tricks

• To make the cabbage leaves more pliable, you can freeze the whole head of cabbage overnight and then thaw it before boiling.
• If you prefer a vegetarian version, you can substitute the ground meat with a mixture of cooked lentils and mushrooms.
• For a smoky twist, add a teaspoon of smoked paprika to the filling mixture.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Stuffed Cabbage Rolls as a main dish accompanied by a dollop of sour cream and a side of crusty bread. This hearty meal pairs well with a fresh green salad to balance the flavors.

Presentation advice

Arrange the Stuffed Cabbage Rolls on a platter, garnished with a sprinkle of fresh parsley. The vibrant red tomato sauce against the green cabbage leaves creates an appealing visual contrast.