Description
Tender cabbage leaves filled with savory meat and rice, simmered in a tangy tomato sauce. A traditional comfort food with global roots.
Ingredients
Scale
- 1 large head green cabbage
- 1 lb ground pork (or beef/turkey)
- ¾ cup cooked white rice
- 1 cup chopped onion
- 2 cloves garlic (minced)
- 2 large eggs (beaten)
- 1 tsp salt (½ tsp pepper)
- 2 tbsp sweet Hungarian paprika
- 1 tsp dried marjoram (or oregano)
- 1 cup tomato purée + 1 cup water
- 2 cups sauerkraut (optional layer)
- 1 cup sour cream (optional sauce finish)
- 2 tbsp olive oil
Instructions
- Prepare the Cabbage: Boil the whole cabbage for 10–15 mins until leaves are pliable. Peel and set aside.
- Make the Filling: Mix ground meat, rice, onion, garlic, eggs, and seasonings in a bowl.
- Roll the Cabbage: Place filling in each leaf, fold in sides, and roll tightly.
- Layer & Sauce: Line the bottom of a Dutch oven with sauerkraut (optional), place rolls, and pour tomato-water mixture on top.
- Cook: Cover and simmer for 1 hour or bake at 350°F for 75 minutes.
- Finish (Optional): Remove rolls, stir sour cream into sauce, return rolls, and serve warm.
Notes
-
Use Savoy cabbage for softer texture.
-
Rolls can be frozen before or after cooking.
-
To make it dairy-free, skip the sour cream finish.
-
Add crushed red pepper for a spicy variation.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Cuisine: Eastern European
Nutrition
- Calories: 480