Pork And Cabbage Rolls – a delicious recipe with head cabbage, ground pork, sage, onion, brown rice, pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Remove cabbage; set softened leaves aside. Return cabbage to boiling water to soften more leaves. Repeat until all leaves are softened. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls. Coarsely chop enough of the remaining leaves to measure 8 cups. Place chopped cabbage in an ungreased 13-in. x 9-in. baking dish.
2
In a skillet over medium heat, cook pork, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in rice. Place 1/2 cup meat mixture on each cabbage leaf. Fold in sides; starting at an unfolded edge, roll up leaf completely to enclose meat. Repeat with remaining meat and leaves.
3
Place rolls, seam side down, in the baking dish. Sprinkle with pepper. Pour broth or tomato sauce over rolls. Cover and bake at 325u00b0 for 1 to 1-1/4 hours.
991
kcal
Calories
37
g
Fat
78
g
Carbs
80
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 medium head cabbage (3 pounds), 1 pound ground pork, 1/2 pound sage-flavored pork sausage, 1 cup chopped onion, and more.
Yes, Pork And Cabbage Rolls falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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