Braised Pork and Veal Stuffed Cabbage Rolls

Braised Pork and Veal Stuffed Cabbage Rolls

Recipe Rating: 3.58863
Serves 8 to 10
Individual cabbage leaves serve as wrappers for an aromatic mixture of ground pork and veal. Enjoy with mashed potatoes for soaking up some of the flavorful cooking liquid.
  • 1 large head green cabbage, cored, separated into leaves
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • Salt, to taste
  • 2 cloves garlic, finely chopped
  • 2 pounds ground pork
  • 1 pound ground veal
  • 2 teaspoons fennel seeds
  • 4 teaspoons fresh thyme leaves
  • 2 eggs, lightly beaten
  • 1 (6-ounce) can tomato paste
  • 2 cups cooked white rice
  • 2 quarts low-sodium chicken stock
  • 1 (28-ounce) can whole tomatoes, crushed lightly
  • 2 bay leaves
  • 4 thyme sprigs
  • Ground black pepper, to taste
You must be signed in to use shopping lists. Sign in or create account
Bring a pot of salted water to a boil. Add cabbage leaves and boil them until just tender and slightly wilted, about 1 minute. Drain leaves and pat them dry, taking care not to tear them.

Meanwhile, melt butter in a large sauté pan over medium heat. Stir in onion, salt and pepper. Cook until onion turns translucent, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 2 minutes. Transfer onion mixture to a large bowl. Stir in pork, veal, fennel, thyme leaves, eggs, tomato paste and cooked rice. Use a large wooden spoon to combine well.

Preheat the oven to 300°F. To fill cabbage leaves, lay a leaf flat on a cutting board and use a paring knife to cut out the thick part of the stem. Place a small handful of the mixture over the broadest part of the leaf. Fold in both sides to cover the filling and slightly overlap. Roll up the leaf, starting at the stem end, into a small bundle. Place stuffed roll seam side down in a Dutch oven or other ovenproof casserole. Repeat until entire mixture is used, placing cabbage rolls tightly against one another and making a second row on top of the first. 

Pour stock over cabbage rolls. Add crushed tomatoes, bay leaves and thyme sprigs. Cover and bake for three hours, until cabbage is perfectly tender and filling is cooked through. 

For serving, spoon some of the cooking liquid over the cabbage rolls.
Nutritional Info: 
Per Serving: 420 calories (220 from fat), 25g total fat, 10g saturated fat, 145mg cholesterol, 810mg sodium, 21g carbohydrates, (4 g dietary fiber, 8g sugar), 28g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.