Classic Cabbage Rolls

Family-friendly Cabbage Rolls stuffed with ground pork, ground beef, and rice smothered in a sweet and tangy tomato sauce.

Coursemain meal

CuisineGerman

Keywordcabbage rolls recipe, galumpkis, how do you make stuffed cabbage rolls, how to make cabbage rolls, how to make stuffed cabbage rolls, stuffed cabbage, stuffed cabbage rolls

Prep Time35minutes minutes

Cook Time1hour hour 30minutes minutes

Total Time2hours hours 5minutes minutes

Servings12 cabbage rolls

Calories173kcal

AuthorBeth Pierce

Ingredients

Sauce

• 1 tablespoon olive oil
• 1/2 medium onion finely chopped
• 2 cloves garlic minced
• 1 can 15 ounce tomato sauce
• 1 can 14.5 ounce petite diced tomatoes
• 1 tablespoon cider vinegar
• 1 1/2 tablespoons brown sugar
• salt and pepper to taste

Cabbage Rolls

• 1 large head green cabbage
• 1/2 pound ground pork sausage
• 1/2 pound ground beef
• 1/2 medium onion finely chopped
• 2 cloves garlic minced
• 1 egg
• 3/4 cup Minute Rice or long-grain parboiled white rice
• 1 tablespoon dried parsley
• 1/2 teaspoon paprika

Instructions

• Bring a large stock pot of water to boil.  Add the whole head of cabbage and boil for 5 minutes.  Remove to a colander to drain and cool.  Once cooled, cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.
• In a large skillet, heat olive oil over medium heat.  Add the onion and cook for 2-3 minutes, stirring several times.  Reduce heat to low and add garlic. Cook for 1 minute, stirring constantly.  Add the tomato sauce, diced tomatoes, cider vinegar, and brown sugar. Season with salt and pepper to taste.  Simmer for 10 minutes.
• Spoon a thin layer of the tomato sauce into a 9 x 13-inch casserole dish.  In a large bowl, mix the ground pork sausage, ground beef, onion, garlic, egg, rice, parsley, and paprika.  Place about 1/3 cup of the meat mixture in the center of the cabbage roll.  Bring in the sides and roll tight.  Place the rolls on the tomato sauce in a single layer in the casserole dish.  Repeat until all the cabbage rolls are made and in the casserole dish.  Top with remaining tomato sauce.
• Cover with aluminum foil. Bake in a preheated 350-degree oven for 80-90 minutes

Notes

• Don’t skip the step to boil the cabbage.  It makes all the difference when it comes to rolling these guys.  It is almost impossible to roll a cabbage leaf that has not been boiled since it is stiff as a board.
• The ground meat does not need to be precooked.
• After boiling the cabbage, use a sharp knife to slice the root end off about 1/2 – 3/4 inch up. This will make it easier to remove the leaves.
• Are you always in a hurry and need to cut a few corners?  Use your favorite jarred marinara sauce and add 1 tablespoon of vinegar and 1 1/2 -2 tablespoons brown sugar.
• Cover the baking dish tightly with foil so they steam in the oven, softening the cabbage leaves.

Nutrition

Calories: 173kcal | Carbohydrates: 12g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 154mg | Potassium: 260mg | Fiber: 2g | Sugar: 4g | Vitamin A: 153IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 1mg