Stuffed Cabbage Rolls with Tomato Sauce

Stuffed cabbage rolls with savory tomato sauce and a deliciously seasoned filling of beef, pork, veal, and rice will warm you up on a cold winter night.

• Preparation Time: 40 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 50 mins
• Calories: 419 Calories

Ingredients

• 1 teaspoon salt
• 1 large egg
• 1 pound ground beef
• 1 cup cooked rice
• 1 medium head cabbage
• 2 large cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes with tomato puree
• 0.25 teaspoon ground black pepper
• 0.5 cup chopped onion
• 0.5 pound ground pork
• 0.25 cup minced fresh parsley
• 0.5 pound ground veal
• 1.5 teaspoons dried thyme, divided
• 1.5 teaspoons dried basil, divided
• 1.5 teaspoons dried oregano, divided

Recipe Instructions

Step 1

While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.

Step 3

Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.

Step 4

Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.

Step 5

Place cabbage, core-side down, into an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.

Step 6

Remove 12 outer leaves from the cooled cabbage and trim off any thick stems to make them easier to roll. Reserve remaining cabbage for another use or discard.

Step 7

Divide meat mixture into 12 equal portions. Place one portion onto the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place the rolls, seam-side down, in a single layer in a casserole dish.