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Loading...Tender cabbage leaves wrapped around a savory blend of ground beef, ground pork, and seasoned rice, then braised in a rich tomato sauce. This classic Polish comfort dish is hearty enough for Sunday supper and even better the next day when the flavors have melded.
Prep Time30 mins
Cook Time75 mins
Total Time105 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 475 kcalCalories
- 22 gFat
- 9 gSaturated Fat
- 38 gCarbs
- 5 gFiber
- 9 gSugar
- 28 gProtein
- 780 mgSodium
- 820 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 32 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the cabbage and filling
- 1 large green cabbage (about 3 lb)
- 1 cup long-grain white rice, uncooked
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb ground beef (80/20)
- 0.5 lb ground pork
- 1 large egg, lightly beaten
- 1 1/2 tsp fine salt
- 3/4 tsp ground black pepper
- 1 1/2 tsp dried marjoram
For the tomato sauce
- 2 tbsp unsalted butter
- 3 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 2 cups beef broth
- 1 tsp granulated sugar
- 1 tsp dried marjoram
- 2 bay leaves
- 1/2 tsp fine salt
- 1/2 tsp ground black pepper
Directions
- Bring a large pot of salted water to a rolling boil. Core the cabbage with a paring knife and carefully peel off 12-14 large outer leaves, returning them to the water for 3-4 minutes until pliable and pliable enough to bend without cracking; transfer to a colander and pat dry.
- Meanwhile, cook the rice in 2 cups lightly salted water until just tender, about 10-12 minutes; drain well and set aside to cool slightly.
- Melt 2 tbsp butter in a skillet over medium heat; sauté the onion until translucent, about 5 minutes, then add the garlic and cook 30 seconds more. Remove from heat and let cool briefly.
- In a large bowl combine the ground beef, ground pork, cooked rice, sautéed onion and garlic, egg, salt, pepper, and marjoram; mix gently with your hands until just combined, taking care not to compact the meat.
- Lay a cabbage leaf flat with the stem end toward you; slice a thin wedge off the thick rib to flatten. Place about 1/3 cup filling near the base, fold the sides over the filling, and roll tightly from the stem end up to the tip. Repeat with remaining leaves and filling.
- Melt 2 tbsp butter in a large Dutch oven over medium heat; whisk in the tomato paste and cook 1-2 minutes until darkened. Add the crushed tomatoes, beef broth, sugar, marjoram, bay leaves, salt, and pepper; bring to a gentle simmer.
- Arrange the cabbage rolls seam-side down in snug single or double layers over the sauce, spooning a little sauce over the top layer. Cover tightly with a lid.
- Transfer to a preheated 325°F oven and braise for 70-75 minutes, until the cabbage is fork-tender and the filling is cooked through.
- Discard the bay leaves and skim any excess fat from the sauce. Spoon the rolls onto plates, ladle sauce over the top, and garnish with a generous handful of chopped fresh dill or flat-leaf parsley before serving.
Cook’s Notes
- Choose a tight, heavy cabbage so the outer leaves are large and pliable without tearing; frozen cabbage leaves also work in a pinch and save prep time.
- Do not overcook the rice during the initial simmer – it should still have a slight bite, since it will finish cooking inside the rolls.
- For a glossier, richer sauce, brown the cabbage rolls briefly in butter on each seam before nestling them into the tomato sauce.
- Cabbage rolls actually taste better the day after they are made, so consider braising them a day ahead and reheating gently on the stovetop.
- Serve over creamy mashed potatoes, buttered egg noodles, or with a thick slice of rustic rye bread to soak up the luscious sauce.
