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Cabbage leaves stuffed with a mixture of ground beef, pork, and veal and baked in a savory tomato sauce.


Recipe Summary

40 mins
1 hr 10 mins
10 mins
2 hrs
12 cabbage rolls


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place cabbage, core-side down, in 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.

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

  • 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.

  • Remove 12 outer leaves from the cooled cabbage and trim the thick stems to make them easier to roll.

  • Divide meat mixture into 12 equal portions. Place 1 portion on the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place rolls, seam-sides down, in a single layer in a casserole dish.

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

  • 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.

Cook's Notes:

Use 2 pounds of ground meat in any combination.

To soften the leaves, the cabbage can also be boiled. If boiled, don't discard the water--it's great for split pea soup.

Nutrition Facts

419 calories; protein 31.8g; carbohydrates 28.4g; fat 20.7g; cholesterol 128.6mg; sodium 686.2mg. Full Nutrition