2. Bring a large pot of water to a boil. Remove the cabbage core and place the whole cabbage in the boiling water for 3–5 minutes. Peel off the softened leaves as they loosen and set aside to cool.
3. In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, paprika, parsley, and onion powder. Mix until just combined.
4. In a separate bowl, stir together the tomato sauce, diced tomatoes, tomato paste, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, salt, and pepper.
5. Place about ¼ cup of the meat mixture onto the center of each cabbage leaf. Fold in the sides and roll tightly.
6. Spread a thin layer of tomato sauce in the bottom of a 9×13-inch baking dish.
7. Arrange the cabbage rolls seam-side down in the baking dish.
8. Pour the remaining tomato sauce evenly over the cabbage rolls.
9. Cover tightly with aluminum foil and bake for 1 hour 15 minutes.
10. Remove the foil and bake for an additional 15 minutes, until the sauce is bubbling and the cabbage is tender.
11. Let the rolls rest for 10 minutes before serving.
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Total Time
2 hours
Servings
6 servings
Nutrition (Per Serving)
* Calories: 390
* Carbohydrates: 21g
* Protein: 26g
* Fat: 22g
* Saturated Fat: 8g
* Cholesterol: 95mg
* Sodium: 710mg
* Fiber: 4g
* Sugar: 9g
Nutrition values are approximate and may vary depending on the ingredients used.
Tips
* Freeze uncooked or fully cooked cabbage rolls for up to 3 months.
* For a lighter version, substitute ground turkey or chicken for the beef and pork.
* Add a sprinkle of shredded mozzarella or Parmesan cheese during the last 10 minutes of baking for a cheesy finish.
* Serve with mashed potatoes, crusty bread, or a fresh green salad.
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