Stuffed Cabbage Rolls

Tender cabbage leaves stuffed with rice and ground pork doused in a tangy, spicy tomato-based sauce seasoned with herbs and spices make a hearty, comforting meal. Serve them for a fun weeknight meal or impress your guests at a special gathering.

Course Main

Cuisine Fusion

Diet Gluten Free

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings

Calories 205kcal

Author Imma

Ingredients

Stuffed Cabbage Rolls

10-12 cabbage leaves
½ pound (225g) ground pork (or ground beef)
1 tablespoon (10g) minced garlic
1 teaspoon (2g) smoked paprika
2 teaspoons (1-2g) thyme
⅓ cup (50g) diced onions
1 large egg
1 teaspoon (5g) salt (adjust to taste)
½ teaspoon (1-2g) chicken bouillon
1½ teaspoon (2-3g) white pepper
2 tablespoons (8g) parsley
⅓ cup (65-70g) cooked rice

Tomato Sauce

1-2 tablespoons (15-30ml) olive oil (or other cooking oil)
½ cup (75g) diced onion
1 teaspoon (1g) thyme
2 teaspoons (10g) minced garlic
½-1 15-ounce can tomato sauce
1 teaspoon (1g) Creole seasoning
1 teaspoon (2g) white pepper
½ teaspoon (1g) cayenne pepper (optional)
1 teaspoon (2g) smoked paprika
¼ cup (45g) chopped green pepper
1-2 teaspoons (3-5g) bouillon (beef or chicken, optional)
1-2 cups (240-480ml) chicken broth

Instructions

Cabbage Rolls

Fill a large pot with water and bring it to a boil. Carefully remove the cabbage core and discard discolored or torn leaves.
Add the head of cabbage to the water and boil for 4-5 minutes or until the leaves are pliable and tender. Remove from stove, pour the hot water out, and add ice water. Let it cool.
Once cooled, remove 10-12 cabbage leaves. If desired, use a paring knife to cut away the thick center stem from each leaf without cutting all the way through. It makes it easier when folding. Set aside.
Combine ground meat in a large bowl with garlic, paprika, onions, egg, salt, white pepper, parsley, bouillon, and rice. Mix well.
Place about ¼-⅓ cup of meat mixture in the center of each cabbage leaf and tightly roll it, tucking in the ends. Secure with toothpicks. Repeat the process until the meat mixture has been used up. Set aside.

Tomato Sauce

Heat 1-2 tablespoons of oil over medium heat in a large saucepan.
Add chopped onion, thyme, and garlic, and stir for about a minute.
Next, add the tomato sauce, Creole seasoning, white pepper, cayenne, and paprika. Stir often to prevent the sauce from sticking to the bottom of the pan.
Add salt and bouillon to taste with about 2 cups of stock. Bring to a boil and simmer for about 15 minutes to blend all the flavors. Stir occasionally and adjust seasonings.

Stovetop Method

When the sauce is ready, place the stuffed cabbage seam-side down in a single layer in the sauce. Spoon some sauce over the stuffed cabbage rolls so they're covered. Cover and simmer over medium-low, undisturbed, until tender (35-40 minutes).

Oven Method

Pour some sauce into a casserole dish and place the cabbage rolls, seam-side down, on top. (I used a 12-inch pan, but a 9″×13″ baking dish also works). Pour the rest of the sauce over the cabbage rolls, and bake at 350℉ (175℃) until the filling cooks through and the cabbage leaves are tender (about 45 minutes).
Serve hot with rice.

Notes

As you remove the cabbage leaves, cut away the thick center stem with a paring knife without cutting all the way through the leaf. It makes them a lot easier to fold
Not sure what to do with the rest of the cabbage? Chop it up, saute it with salt and pepper, then serve it as a side or toss it in the sauce
Don't forget to take out the toothpicks that are holding the rolls together before serving them
To test if the cabbage is tender, poke it with a fork. If it pierces easily, you're good to go!
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition