Stuffed Cabbage Rolls

• 8 large cabbage leaves
• 1 lb ground beef
• 1/2 lb ground pork
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 can (15 oz) tomato sauce
• 1 cup water

Steps

1. 1 Bring a large pot of salted water to a boil. Blanch cabbage leaves for 2-3 minutes until pliable, then set aside to cool.
2. 2 In a large bowl, combine ground beef, ground pork, cooked rice, onion, garlic, paprika, and black pepper. Mix well.
3. 3 Place a spoonful of the meat mixture onto each cabbage leaf, roll up, and secure with toothpicks if needed.
4. 4 Arrange the stuffed rolls in a baking dish. Pour tomato sauce and water over the rolls.
5. 5 Cover and bake at 350°F for 60 minutes, ensuring the internal temperature reaches 165°F for food safety.
6. 6 Serve hot with extra tomato sauce drizzled on top.

Nutrition

Tips

• For a vegetarian option, swap ground beef and pork for lentils or a plant-based alternative.
• If your cabbage leaves are tough, consider adding a splash of vinegar to the blanching water.
• Make ahead and refrigerate overnight before baking for even more flavor.
• Use leftover cooked rice or cook a batch specifically for this recipe.
• Experiment with herbs like parsley or dill for an extra layer of flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through. Freeze uncooked rolls for up to 3 months; cook from frozen with an additional 15 minutes baking time.

Serving Suggestions

• Serve with a side of garlicky mashed potatoes.
• Pair with a crisp garden salad for a balanced meal.
• Add a dollop of sour cream or yogurt for extra richness.
• A sprinkle of fresh parsley adds color and freshness.

FAQ