Ingredients
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1 head cabbage, cored
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water to cover
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¼ teaspoon salt
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1 ½ pounds lean ground beef
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1 ½ pounds ground pork
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1 ½ cups cooked white rice
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2 large eggs, slightly beaten
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¼ cup finely chopped onion
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2 tablespoons chopped fresh parsley
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½ teaspoon garlic powder
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½ teaspoon salt
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½ teaspoon ground black pepper
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1 (28 ounce) can tomato sauce
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¼ cup white vinegar
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2 ⅔ tablespoons white sugar
Directions
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Place cabbage in a stockpot; pour over enough water to cover. Add 1/4 teaspoon salt; bring to a boil over medium-high heat. Turn cabbage every 2 to 3 minutes; transfer any leaves that separate from cabbage into a strainer to drain and cool. Continue to boil until all the leaves have cooked, about 15 minutes. Reserve 1 1/2 cups of cabbage cooking water. Cut out the tough, thick center ribs of any large cabbage leaves with a sharp knife.
Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix ground beef, ground pork, cooked rice, eggs, onion, fresh parsley, garlic powder, salt, and pepper in a large bowl until combined. Lay 1 cabbage leaf on a flat surface; place 1 heaping tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up.
Dotdash Meredith Food Studios
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Repeat with remaining large cabbage leaves and filling.
Dotdash Meredith Food Studios
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Cut any leftover cabbage leaves into pieces and place in the bottom of a roasting pan. Layer stuffed cabbage rolls on top.
Dotdash Meredith Food Studios
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Combine tomato sauce, reserved cabbage water, white vinegar, and white sugar in a bowl; pour mixture over cabbage rolls. Cover roasting pan with aluminum foil.
Dotdash Meredith Food Studios
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Bake in the preheated oven until filling is cooked through and sauce has thickened, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.
Dotdash Meredith Food Studios
Recipe Tips
To cut down on prep time, you can use instant rice, such as Ben's Original Ready Rice, which takes only 90 seconds in the microwave.
To make your own rice for this recipe, bring 1/2 cup of long-grain white rice and 3/4 cup water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. If you make a larger batch, you can use the leftovers for fried rice or rice pudding.
Nutrition Facts (per serving)
| 468 | Calories |
| 30g | Fat |
| 22g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 468 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 11g | 57% |
| Cholesterol 137mg | 46% |
| Sodium 715mg | 31% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 4g | 15% |
| Total Sugars 11g | |
| Protein 28g | 56% |
| Vitamin C 51mg | 56% |
| Calcium 91mg | 7% |
| Iron 4mg | 21% |
| Potassium 871mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
