These stuffed cabbage rolls with tomato sauce feature a savory filling of ground beef, pork, and veal.
Ingredients
- medium head cabbage: 1 piece
- ground beef: 1 pound
- ground pork: 0.5 pound
- ground veal: 0.5 pound
- rice: 1 cup (cooked)
- onion: 0.5 cup (chopped)
- fresh parsley: 0.25 cup (minced)
- egg: 1 piece
- cloves garlic: 2 piece (minced)
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- ½ teaspoons dried thyme: 1 piece (divided)
- ½ teaspoons dried basil: 1 piece (divided)
- ½ teaspoons dried oregano: 1 piece (divided)
- tomatoes with tomato purée: 1 can (28 ounce can, crushed)
Metric Conversion
Stages of cooking
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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.
