Pork And Rice Stuffed Cabbage Recipe
Indulge in our Pork and Rice Stuffed Cabbage, where tender cabbage leaves cradle a savory blend of seasoned pork and fluffy rice. Each bite offers a delightful harmony of flavors, enhanced by a rich tomato sauce that adds a touch of warmth and depth. This comforting dish is perfect for those seeking a hearty meal that feels like a warm embrace from home.
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Ingredients
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Stuffed Cabbage Ingredients
Method
Cooking Instructions
- 1
Prepare the Cabbage
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the head in the boiling water. Blanch for about 2-3 minutes until the leaves are pliable. Remove from water and cool slightly. Gently peel off 8-10 large leaves.
- 2
Make the Filling
In a large bowl, combine the ground pork, cooked rice, chopped onion, minced garlic, tomato sauce (reserve 1/4 cup for topping), beaten egg, salt, black pepper, paprika, and parsley. Mix until well combined.
- 3
Stuff the Cabbage Leaves
Place a generous amount of the filling in the center of each cabbage leaf. Fold in the sides and roll up tightly to enclose the filling. Repeat until all filling is used.
- 4
Bake the Stuffed Cabbage
Preheat the oven to 350°F (175°C). Place the stuffed cabbage rolls seam-side down in a baking dish. Pour the reserved tomato sauce over the top. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the rolls are cooked through and lightly browned.
- 5
Serve
Remove from the oven and let cool for a few minutes. Serve warm, garnished with additional chopped parsley if desired.
