Classic Cabbage Rolls

Tender cabbage rolls that cut with a spoon, revealing a juicy rice-bound filling. The reduced, silky tomato sauce coats everything with a perfectly balanced touch of acidity.

• Prep time: 45 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 628
• Protein: 38 g
• Carbs: 34 g
• Fat: 34 g

Ingredients

• 1 piece Green cabbage ( whole )
• 300 g Ground beef 15% fat ( fresh )
• 300 g Ground pork ( fresh )
• 100 g White rice ( raw )
• 1 piece Egg ( whole )
• 1 piece Onion ( finely minced )
• 1 piece Garlic ( pressed )
• 400 ml Tomato juice ( plain )
• 1 tbsp White sugar
• 30 g Minimum butter sweet ( dotted )
• 1 tsp Sweet paprika
• 1 pinch Thyme
• 1 tbsp Tomato paste

Instructions

1. Cabbage preparation

   Plunge the whole cabbage into boiling salted water. Remove the leaves one by one as soon as they become soft and translucent. Trim the thick central vein with a knife to make rolling easier.

2. Making the filling

   Mix the ground beef, ground pork, raw rice, egg, chopped onion, and garlic. Season with salt, pepper, and paprika. The texture should be homogeneous and sticky to the touch.

3. Shaping the rolls

   Place a ball of filling at the base of each leaf. Fold in the sides and roll tightly like a cigar. Place the rolls in a dish, seam side down so they don't open during cooking.

4. Braising

   Coat with the tomato juice mixed with the tomato paste, sugar, and thyme. Add knobs of butter. Cover and bake at 175°C. The cabbage should be perfectly tender and the sauce should have a syrupy consistency.

Chef's tips

• Don't pre-cook the rice; it will absorb the meat juices during braising, making the filling incredibly flavorful.
• If the sauce reduces too quickly, add a splash of water to maintain moisture.

Storage

Keeps for 3 days in the fridge. It tastes even better when gently reheated in a pan the next day.