Cabbage Rolls in Herb-Tomato Sauce

Name: Cabbage Rolls in Herb-Tomato Sauce
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Polish, Russian
Ingredients: 0.25 tsp Black Pepper; 28 oz Crushed Tomatoes; 0.5 cup Diced Onion; 1.5 tsp Dried Basil; 1.5 tsp Dried Oregano; 1.5 tsp Dried Thyme; 1 whole Eggs; 0.25 cup Fresh Parsley; 2 cloves Garlic; 1 lb Ground Beef; 0.5 lb Ground Pork; 0.5 lb Ground Venison; 1 whole Red Cabbage; 1 cup Rice; 1 tsp Salt

Dinner 🍽️Lunch 🥪 Polish 🇵🇱Russian 🇷🇺 High-Protein 💪Sugar-Free Gluten-Free Comfort-Food

Cabbage Rolls in Herb-Tomato Sauce feature tender leaves enveloping a rich blend of beef, pork, veal, and rice, all baked in a fragrant tomato base with thyme, basil, and oregano. The flavors are hearty and comforting, perfect for a cozy family dinner or a make-ahead weekend meal that tastes even better the next day.

Prep40 mins
Cook1 hr 10 mins
Serves6
DifficultyMedium

1

Set the cabbage core-side down in an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until the outer leaves soften, 10 to 15 minutes. Drain and let cool.
2

While the cabbage cools, preheat the oven to 350 degrees F (175 degrees C).
3

In a large bowl, combine the ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper. Add 1 teaspoon each of thyme, basil, and oregano; mix until well blended.
4

Remove 12 outer leaves from the cooled cabbage and trim any thick stems to make rolling easier. Reserve the remaining cabbage for another use or discard.
5

Divide the meat mixture into 12 equal portions. Place one portion at the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Arrange the rolls seam-side down in a single layer in a casserole dish.
6

Stir the crushed tomatoes together with the remaining thyme, basil, and oregano, then pour over the cabbage rolls.
7

Cover and bake in the preheated oven until the meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should register at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.