German 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
• 250g (8.8 oz) ground pork 250g (8.8 oz) 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
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

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 about 5 minutes until the outer leaves become tender and pliable. Remove the cabbage from the water and let it cool slightly.
3. 3.
   In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, parsley, thyme, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Gently separate the 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 vegetable oil in a large oven-safe pot or Dutch oven over medium heat. Add the stuffed cabbage rolls and cook until browned on all sides, about 5 minutes.
6. 6.
   Pour the tomato sauce and beef broth over the cabbage rolls, ensuring they are fully submerged. Cover the pot and transfer it to the preheated oven.
7. 7.
   Bake for 1.5 to 2 hours, or until the cabbage rolls are tender and the flavors have melded together.
8. 8.
   Serve the German Stuffed Cabbage Rolls hot, spooning some of the tomato sauce over each roll. Enjoy with a side of mashed potatoes or buttered noodles.

Treat your ingredients with care...

• Cabbage — To make it easier to separate the cabbage leaves without tearing them, you can freeze the whole head of cabbage overnight and then thaw it before boiling.
• Ground meat — For a leaner option, you can use ground turkey instead of ground beef and pork. However, keep in mind that the flavor might be slightly different.
• Tomato sauce — If you prefer a more tangy flavor, you can use a combination of tomato sauce and tomato paste.

Tips & Tricks

• Blanching the cabbage leaves before filling and rolling them will make them more pliable and easier to work with.
• Make sure to remove the tough center core of the cabbage before boiling it.
• If you have any leftover cabbage leaves, you can chop them up and add them to the tomato sauce for extra flavor.
• For a smoky twist, you can add a small amount of smoked paprika to the meat mixture.
• These Stuffed Cabbage Rolls taste even better the next day, so consider making them in advance and reheating them for a quick and delicious meal.

Serving advice

Serve the German Stuffed Cabbage Rolls hot, spooning some of the tomato sauce over each roll. Garnish with fresh parsley for a pop of color. Pair them with a side of creamy mashed potatoes or buttered noodles to complete the meal.

Presentation advice

Arrange the Stuffed Cabbage Rolls on a platter, placing them seam side down to showcase the beautiful green cabbage leaves. Drizzle some of the tomato sauce over the rolls and sprinkle with fresh parsley for an elegant touch.