Main
Stuffed Cabbage Rolls
1 h 50 minServes 6Nutri-Score B€€
B
1 h 50 min
1 h 50 minStuffed Cabbage Rolls
what you need
Ingredients
white cabbage (whole head, leaves separated)Produce1 piece
ground beefMeat500 g- ground porkMeat250 g
white rice (rinsed, parboiled)Grains150 g
onion (finely chopped)Produce2 pieces
garlic (minced)Produce3 pieces
egg (beaten)Dairy1 piece
tomato passataPantry700 ml
tomato paste (tablespoons)Pantry2 pieces- vegetable oilPantry30 ml
paprikaSpices5 g
dried marjoramSpices3 g
saltSpices8 g
black pepper (ground)Spices2 g
sour cream (for serving)Dairy200 g
per serving
Nutrition
383kcal
- Carbs
- 29 g
- Proteins
- 22 g
- Fat
- 20 g
what you’ll use
Tools
Stockpot
Frying pan
Mixing bowl
Baking dish
Oven
step by step
Method
- Step 1
Prepare the cabbage leaves
- Bring a large pot of salted water to a boil.
- Core the cabbage and blanch the whole head until the leaves soften and peel off easily.
- Refresh the leaves in cold water, drain, and cut out the thick central rib.
- Step 2
Cook the rice and soften the onion
- Parboil the rice in salted water until half cooked, then drain.
- Heat the oil in a frying pan and soften the chopped onion.
- Add the garlic and cook briefly until fragrant.
- Step 3
Make the filling
- In a bowl, combine the ground beef, ground pork, rice, softened onion and garlic, egg, paprika, marjoram, salt and pepper.
- Mix until evenly combined.
- Step 4
Roll the cabbage rolls
- Place a spoonful of filling on each cabbage leaf.
- Fold in the sides and roll up tightly.
- Repeat with the remaining leaves and filling.
- Step 5
Prepare the sauce
- Mix the tomato passata with the tomato paste, a little water, salt and pepper.
- Spread a thin layer of sauce in the baking dish.
- Step 6
Bake the rolls
- Arrange the rolls seam side down in the dish, packed closely together.
- Pour the remaining sauce over the top.
- Cover with foil and bake at 180 °C until tender.
- Step 7
Serve
- Serve the cabbage rolls hot with a spoonful of sour cream.