Description
Tender cabbage rolls filled with a savory mixture of ground beef, ground pork, rice, onion, and garlic, then baked in a cozy tomato sauce until soft, rich, and deeply comforting.
Ingredients
Scale
- 1 large head green cabbage, about 3 pounds
- 1 pound ground beef
- 1/2 pound ground pork
- 1 1/2 cups cooked white rice
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried marjoram
- 2 cups tomato sauce
- 1 can condensed tomato soup, 10.75 ounces
- 1 cup chicken broth
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of water to a gentle boil. Core the cabbage and simmer it until the outer leaves soften enough to remove easily. Continue until you have 12 large leaves. Trim the thick center rib on each leaf if needed.
- If not already cooked, prepare the white rice and let it cool slightly.
- In a skillet, melt the butter over medium heat. Cook the chopped onion for 5 minutes until softened, then stir in the garlic and cook for 30 seconds.
- In a large bowl, combine the ground beef, ground pork, cooked rice, softened onion, garlic, egg, salt, black pepper, and marjoram. Mix gently until evenly combined.
- In a bowl or large measuring jug, stir together the tomato sauce, condensed tomato soup, and chicken broth.
- Spoon a thin layer of sauce into the bottom of a 9×13-inch baking dish or similar oven-safe dish.
- Place about 1/3 to 1/2 cup of filling onto each cabbage leaf. Fold in the sides and roll tightly but gently.
- Arrange the rolls seam-side down in the baking dish. Pour the remaining sauce over the top.
- Cover tightly with foil or a lid and bake for 1 hour 15 minutes to 1 hour 30 minutes, until the cabbage is tender and the filling is cooked through.
- Let rest for 10 minutes before serving, then spoon extra sauce over each roll.
Notes
- Trim the thick rib of each cabbage leaf so the rolls fold more easily.
- Do not overfill the leaves, or they may split while baking.
- These cabbage rolls taste even better the next day after the flavors have had time to settle.
- Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Prep Time: 35 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Polish
Nutrition
- Serving Size: 1 to 2 cabbage rolls
- Calories: 430
- Sugar: 10g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 95mg
