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Ingredients
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1 medium head cabbage
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1 pound ground beef
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½ pound ground pork
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½ pound ground veal
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1 cup cooked rice
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½ cup chopped onion
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¼ cup minced fresh parsley
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1 large egg
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2 large cloves garlic, minced
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1 teaspoon salt
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¼ teaspoon ground black pepper
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1 ½ teaspoons dried thyme, divided
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1 ½ teaspoons dried basil, divided
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1 ½ teaspoons dried oregano, divided
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1 (28 ounce) can crushed tomatoes with tomato purée
Directions
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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.
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While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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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.
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Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.
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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.
Recipe Tips
You can 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.
Editor's Note:
Nutrition data for this recipe includes the full amount of cabbage. The actual amount consumed will vary.
Nutrition Facts (per serving)
419 | Calories |
21g | Fat |
28g | Carbs |
32g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 419 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 8g | 39% |
Cholesterol 129mg | 43% |
Sodium 686mg | 30% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 7g | 25% |
Total Sugars 6g | |
Protein 32g | 64% |
Vitamin C 73mg | 81% |
Calcium 156mg | 12% |
Iron 6mg | 32% |
Potassium 1057mg | 22% |
* 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.