Mavželj - Slovenian 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 (0.55 lb) ground pork 250g (0.55 lb) ground pork
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 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): 25g, 5g
• Protein: 30g
• 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 head and place it in the boiling water. Cook for 5-7 minutes until the outer leaves are 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, 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 filling 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 pot or Dutch oven over medium heat. Place the stuffed cabbage rolls seam-side down in the pot. Pour the tomato sauce and broth over the rolls, ensuring they are fully covered.
6. 6.
   Cover the pot and transfer it to the preheated oven. Bake for 1.5 to 2 hours, until the cabbage is tender and the flavors have melded together.
7. 7.
   Serve the Mavželj rolls hot, spooning some of the tomato sauce over each roll.

Treat your ingredients with care...

• Cabbage — Choose a large head of cabbage with firm leaves. Be careful when separating the leaves to avoid tearing them.
• Ground meat — Use a combination of ground beef and ground pork for a well-rounded flavor. Lean meat can be used for a healthier option.
• Tomato sauce — Opt for a high-quality tomato sauce or make your own for the best flavor.

Tips & Tricks

• To make the cabbage leaves more pliable, you can freeze the whole head of cabbage overnight before boiling it.
• If you prefer a spicier flavor, add a pinch of red pepper flakes to the meat filling.
• Leftover Mavželj rolls can be refrigerated and enjoyed the next day, as the flavors tend to deepen and meld together even more.

Serving advice

Serve the Mavželj rolls hot, accompanied by a dollop of sour cream or yogurt on top. This adds a creamy element that balances the flavors and provides a cooling contrast to the richness of the dish.

Presentation advice

Arrange the Mavželj rolls on a platter, spooning some of the tomato sauce over them. Garnish with a sprinkle of fresh parsley for a pop of color. Serve with a side of crusty bread or boiled potatoes.