Description
Ground pork and beef mixed with rice, marjoram, and paprika, rolled in blanched cabbage leaves and baked under tomato sauce. Makes 12 medium rolls.
Ingredients
Units
- 1 head of white cabbage (700 grams)
- 1.75 lb. (or 800 g) ground pork and ground beef mix, or use just beef
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 cup raw long grain rice, boil after measure = 2 cups cooked or 400 grams
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. dried marjoram
- 1 tsp. sweet paprika
- handful finely chopped fresh parsley
- Tomato sauce to pour over the rolls before baking
Instructions
- Boil the rice and set aside to cool down. Bring a large pot of salted water to a boil. Remove any damaged or bruised outer leaves from the cabbage and discard. Peel away the cabbage leaves from the cabbage and place in boiling water for up to 10 minutes or until soft and bendable. Remove each leaf from pot with a pair of tongs then set aside to drain.
- Preheat the oven to 200C or 392F. In a large mixing bowl combine the meat, rice and all of the spices. Mix until all ingredients are well incorporated and spices are well distributed. Grab a softened cabbage leaf and spread some meat mixture towards one end of the leaf. Tuck, fold and roll the cabbage then set the roll aside. Repeat until all of the meat filling is used up, this recipe makes 12 medium rolls. Place the rolls inside a deep baking dish. There will be extra leftover cabbage that can either be placed on the bottom of the baking dish to form a bed on which the cabbage rolls are placed over to bake. In addition, finely chop the extra cabbage and mix with the tomato sauce.
- Pour the tomato sauce over the cabbage rolls. Cover the baking dish with aluminum foil, place the baking dish in the center of the oven. Bake for 45 minutes, then remove aluminum. Use a fork to test the softness of the cabbage leaves, making sure they are soft and wilted. Once cabbage rolls are soft, bake uncovered for a further 10 minutes to allow the tomato sauce to thicken.
Notes
- Let the cooked rice cool before you mix it into the meat, so it blends in evenly and doesn’t warm the filling.
- Lay any leftover cabbage in the bottom of the baking dish as a bed for the rolls, or chop it and stir it into the tomato sauce.
- After 45 minutes covered, test a leaf with a fork. The cabbage should be soft and wilted before the foil comes off for the last 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: Slavic
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 800
- Fat: 20
- Carbohydrates: 35
- Fiber: 5
- Protein: 25