Stuffed Cabbage Rolls

Published 04/30 2013 07:09AM

Updated 04/30 2013 07:32AM


1 head cabbage
1 lb ground pork
4 oz ground beef
1/3 cup rice, uncooked (not instant rice)
1 onion, diced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
8 cups Tomato sauce or juice


     Remove core from the cabbage and place whole head into boiling water to loosen the leaves for easy removal.
     After separating the leaves, tear or cut the leaves in half and remove the heavy vein that runs down the middle of each leaf.  Set aside the leaves for filling later.
     To make the meat filling, mix the ground pork, ground beef, rice, onion and spices in a mixing bowl until well blended.
     To fill the cabbage leaves, simply take a small amount ( cup) of the meat mixture and place onto the center of the cabbage leaf.  Fold one end in to secure the filling.  Roll tightly and tuck the top end of the leaf into the meat filling to secure.
     Place each cabbage roll into a large sauce pan, seam side down.
     Cover with tomato sauce or tomato juice.
     You can cut up the remaining cabbage and add to the saucepan.
     Cover and cook on medium heat about 1 hour or until the center of the cabbage roll is 165 degrees and meat is cooked.

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