Main
Stuffed Cabbage Rolls
1 h 45 minServes 6Nutri-Score C€€
C
1 h 45 min
1 h 45 minStuffed Cabbage Rolls
what you need
Ingredients
cabbage (large head, whole)Produce1 piece
ground beefMeat450 g- ground porkMeat225 g
cooked white rice (cooked)Grains180 g
onion (medium, finely chopped)Produce1 piece
garlic (cloves, minced)Produce2 pieces
egg (large)Dairy1 piece
saltSpices6 g
black pepper (ground)Spices1 g
crushed tomatoes (canned)Pantry800 g
tomato pastePantry30 g- brown sugarPantry15 g
apple cider vinegarPantry15 ml
fresh parsley (chopped, for garnish)Produce10 g
per serving
Nutrition
261kcal
- Carbs
- 16 g
- Proteins
- 18 g
- Fat
- 14 g
what you’ll use
Tools
Stockpot
Mixing bowl ×2
Baking dish
Whisk
Oven
step by step
Method
- Step 1
Blanch and prepare the cabbage leaves
- Bring a large pot of salted water to a boil.
- Boil the whole head of cabbage until the outer leaves soften.
- Peel off the large leaves and cut out the thickest part of the core from each leaf.
- Step 2
Make the filling
- In a large bowl, mix the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, salt and pepper until just combined.
- Step 3
Prepare the tomato sauce
- In a separate bowl, whisk together the crushed tomatoes, tomato paste, brown sugar and apple cider vinegar.
- Spread a thin layer of the sauce at the bottom of the baking dish.
- Step 4
Roll the cabbage rolls
- Place a spoonful of the meat mixture into the center of each cabbage leaf.
- Fold the sides in and roll up tightly.
- Place the rolls seam-side down in the baking dish.
- Step 5
Add the sauce
- Pour the remaining tomato sauce evenly over the cabbage rolls.
- Step 6
Bake
- Cover the baking dish tightly with aluminum foil.
- Bake at 175 °C until the meat is cooked through and the cabbage is perfectly tender.
- Step 7
Garnish and serve
- Garnish with freshly chopped parsley and serve warm.