Description
Classic homemade cabbage rolls made with ground beef and pork, cooked rice, and seasoned with garlic and Italian herbs, all baked in a savory tomato and chicken broth sauce until tender and flavorful. Perfectly comforting and hearty, served hot with optional sour cream and dill.
Ingredients
Main Ingredients
- 1 large head cabbage
- 1 lb. ground beef extra lean
- 1 lb. ground pork
- 1 cup white rice, uncooked, rinsed & drained
- 1 28oz can tomato sauce
- 4 cups chicken broth, low sodium
Vegetables & Seasonings
- 1 Tbsp olive oil
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 Tbsp Italian seasoning
- 2 tsp salt
- 2 tsp freshly cracked black pepper, divided
Instructions
- Prepare the cabbage leaves: Preheat oven to 425ºF. Bring a large stock pot with salted water to a boil. Add the whole head of cabbage and cook for 2 minutes. Carefully lift the cabbage with a fork and remove the softened outer leaves using a paring knife. Repeat until all leaves are removed and softened for rolling.
- Sauté onions and garlic: Heat a large skillet over medium-high heat and add olive oil. Add the finely chopped onions and minced garlic, cooking until translucent while stirring occasionally. Add the Italian seasoning and cook for another 30 seconds, stirring frequently. Transfer this mixture to a large mixing bowl.
- Make the filling: To the bowl with onions and garlic, add ground beef, ground pork, uncooked rinsed rice, salt, and 1 teaspoon of black pepper. Mix everything well by hand until evenly combined.
- Assemble the cabbage rolls: Remove the thick stem from each cabbage leaf. Lay a leaf flat and place approximately 1/4 to 1/3 cup of the meat and rice filling in the center. Fold in the sides and roll up tightly. Place each roll seam side down in a large Dutch oven, overlapping smaller or torn leaves to secure the filling if necessary.
- Prepare the baking sauce and bake: In a bowl, combine tomato sauce, chicken broth, and the remaining 1 teaspoon of black pepper. Pour this sauce evenly over the cabbage rolls in the Dutch oven and cover with a lid.
- Bake and serve: Bake the cabbage rolls in the preheated oven for 90 minutes. After baking, let them stand for 15 minutes before serving. Serve hot, optionally topped with sour cream and fresh dill for extra flavor.
Notes
- Ensure to rinse the rice thoroughly to remove excess starch before mixing with meat.
- If outer cabbage leaves are too tough to roll, blanch them a bit longer for softness.
- Overlapping smaller cabbage leaves helps secure the filling if leaves tear during preparation.
- Letting the cabbage rolls rest after baking helps them firm up and improves texture.
- Sour cream and dill are optional garnishes that complement the flavors well but can be omitted if preferred.
- Prep Time: 30 minutes
- Cook Time: 1 hour 42 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
