Ingredients
Equipment
Method
Prepare Cabbage and Rice
- Bring a large stockpot of salted water to a boil. Cook the rice according to package directions, but undercook it by about 5 minutes. Drain and set aside.
- While rice cooks, core the cabbage. Place the whole head in the boiling water. Cook for 8-10 minutes, using tongs to peel off the outer leaves as they soften. You'll need 18-20 leaves. Shave down the thick stem on each leaf.
Make Filling and Assemble Rolls
- Preheat oven to 350°F (175°C). In a large bowl, combine the ground beef, ground pork, partially cooked rice, and diced onion. Season with salt and pepper. Mix until just combined.
- Lay a cabbage leaf flat. Place about 1/3 cup of filling in the center. Fold the bottom edge up, then fold in the sides, and roll up tightly.
Bake
- In a bowl, whisk together the tomato sauce, beef broth, brown sugar, and Worcestershire sauce.
- Spread a thin layer of sauce in the bottom of a large Dutch oven or baking dish. Arrange the cabbage rolls seam-side down in the dish.
- Pour the remaining sauce over the rolls. Cover tightly and bake for 90 minutes, or until the cabbage is tender.
- Let rest for 10 minutes before serving.
Nutrition
Notes
For a richer flavor, you can brown the ground meat and onion before mixing with the rice.
Ensure the baking dish is covered tightly to trap steam, which helps make the cabbage rolls tender.
This dish tastes even better the next day!
Ensure the baking dish is covered tightly to trap steam, which helps make the cabbage rolls tender.
This dish tastes even better the next day!