These rolls are filled with a hearty mix of seasoned ground meat and rice, then simmered in a tangy tomato sauce until tender.
Yields: 10-12 rolls
Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Ingredients
For the Rolls:
- 1 large head of green cabbage (about 3-4 pounds)
- 1 pound ground beef (80/20 mix is good)
- 1/2 pound ground pork (or use all beef for a total of 1.5 lbs)
- 1 cup uncooked long-grain white rice
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried marjoram (optional, but adds authentic flavor)
- 1 tablespoon olive oil (for sautéing)
For the Sauce:
- 1 (29 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1/2 cup beef broth or water
- 2 tablespoons brown sugar (or to taste, to balance the acidity)
- 1 tablespoon lemon juice or white vinegar (to taste, for tang)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Prepare the Cabbage Leaves
- Core the Cabbage: Use a paring knife to carefully remove the core from the cabbage head.
- Boil the Cabbage: Bring a very large pot of water to a boil. Gently place the whole cabbage head into the boiling water, cored-side down.
- Remove Leaves: As the outer leaves soften (after about 3-5 minutes), carefully peel them off with tongs. Place the soft leaves on a tray to cool. Continue boiling and removing leaves until you have about 12-15 usable, flexible leaves.
- Trim: Once cool enough to handle, use a knife to shave down the thick center vein of each leaf (being careful not to cut through the leaf) to make rolling easier.
2. Prepare the Filling
- Cook the Rice: Cook the rice according to package directions. It should be slightly undercooked.
- Sauté Aromatics: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
- Mix Filling: In a large bowl, combine the cooked rice, raw ground beef, raw ground pork, the sautéed onion and garlic mixture, salt, pepper, and marjoram (if using). Use your hands to thoroughly mix the ingredients. Do not overmix.
3. Assemble the Rolls
- Place Filling: Lay a prepared cabbage leaf flat on a clean surface with the stem end facing you. Place about 1/3 to 1/2 cup of the meat/rice filling near the stem end.
- Fold: Fold the sides of the leaf over the filling, then starting from the stem end, tightly roll the leaf up towards the tip, creating a compact cylinder.
- Set Aside: Repeat with the remaining leaves and filling.
4. Cook the Rolls
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Baking Dish: In a medium bowl, whisk together all the Sauce ingredients. Pour a thin layer of sauce (about 1 cup) onto the bottom of a large Dutch oven or 9×13-inch baking dish.
- Layer Rolls: Arrange the cabbage rolls tightly, seam-side down, in a single or double layer over the sauce.
- Add Remaining Sauce: Pour the remaining sauce evenly over the rolls. If you have any small, leftover cabbage pieces, you can tuck them around the rolls.
- Bake: Cover the dish tightly with a lid or foil. Bake for 2 hours to 2 hours 30 minutes, or until the cabbage is very tender and the meat is fully cooked.
- Serve: Let them cool slightly before serving. They are wonderful served with a dollop of sour cream or a sprinkle of fresh parsley.