Ingredients
Scale
- 1 medium head cabbage
- 1/2 pound uncooked ground beef
- 1/2 pound uncooked ground pork
- 1 can (15 ounces) tomato sauce, divided
- 1 small onion, chopped
- 1/2 cup uncooked long grain rice
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon snipped fresh dill or dill weed
- 1/8 teaspoon cayenne pepper
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 teaspoon sugar
Instructions
- Boil water in a large pot and cook the whole cabbage until outer leaves pull away easily.
- Remove cabbage, cool slightly, and set aside 12 large leaves.
- In a small bowl, combine ground beef, ground pork, 1/2 cup of tomato sauce, onion, rice, parsley, salt, dill, and cayenne. Mix well.
- Cut out the thick vein from the bottom of each cabbage leaf.
- Place 1/4 cup of meat mixture at the base of a leaf, fold the ends over, and roll tightly. Repeat for all leaves.
- Slice remaining cabbage and place in the bottom of a Dutch oven.
- Arrange rolls seam side down on top of cabbage in the pot.
- Mix undrained tomatoes, sugar, and remaining tomato sauce; pour over rolls.
- Cover the pot and bake at 350°F for 1.5 hours until tender.
Notes
These cabbage rolls are perfect for meal prep and can be stored in the refrigerator or frozen for later.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
- Diet: None
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: cabbage rolls, comfort food, hearty meal, Eastern European dishes