Beef and Pork Cabbage Rolls
Beef and Pork Cabbage Rolls
These cabbage rolls wrap a savory beef, pork, and rice filling in tender leaves, then bake slowly in tomato sauce. Par-cooking the cabbage makes the leaves flexible, while using cooked rice gives the filling a predictable texture and removes uncertainty about whether the grain has absorbed enough liquid.
Recipe details
- Yield: 12 rolls, 6 servings
- Equipment: large stockpot, skillet, mixing bowl, 9-by-13-inch baking dish, foil, instant-read thermometer
- Prep: 35 minutes
- Bake: 70–85 minutes
- Oven: 350°F
Ingredients
- 1 medium green cabbage, about 3 pounds
- 1/2 pound lean ground beef
- 1/2 pound ground pork
- 1 cup cooked long-grain rice, cooled
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 large egg
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 3/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 teaspoon brown sugar, optional
- 1 tablespoon olive oil
Method
- Heat the oven to 350°F. Bring a large pot of water to a gentle boil. Remove the cabbage core and lower the head into the water. As the outer leaves soften, peel off 12 intact leaves with tongs, 1–2 minutes per layer. Drain and cool.
- Heat oil in a skillet over medium heat. Cook onion for 5 minutes, then garlic for 30 seconds. Cool slightly. Mix beef, pork, rice, onion mixture, egg, dill, parsley, salt, and pepper just until evenly combined.
- Trim the thick ridge from each leaf without cutting through it. Place about 1/3 cup filling near the stem end, fold in both sides, and roll snugly.
- Mix crushed tomatoes, tomato sauce, and optional sugar. Spread 1 cup in the baking dish. Arrange rolls seam-side down and cover with remaining sauce. Seal tightly with foil.
- Bake 60 minutes. Uncover and bake 10–25 minutes more, until the cabbage is tender and several centers register at least 160°F. Rest 10 minutes.
Cues and troubleshooting
Leaves should bend without cracking; return stiff leaves to the water briefly. Do not pack the meat mixture firmly, which makes dense rolls. If a leaf tears, overlap the split before rolling or use it to line the dish. Sauce should bubble around the edges during the final bake. If rolls reach 160°F before the cabbage is tender, cover again and continue in 10-minute intervals.
Substitutions and storage
Ground turkey can replace both meats but must reach 165°F. Brown rice works if fully cooked and cooled. Refrigerate rolls within 2 hours for up to 4 days. Reheat covered with sauce to 165°F. Freeze cooled rolls in sauce for up to 2 months and thaw overnight in the refrigerator.
For even portions, weigh the mixed filling and divide it by 12 before rolling. Serve two rolls per person with a cucumber salad or steamed vegetables. When preparing ahead, assemble the dish, cover, and refrigerate for no more than one day; add about 10 minutes to the covered bake when it starts cold.
