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Braised Pork and Veal Stuffed Cabbage Rolls

Serves 8
Time 3 hr 35 min
Individual cabbage leaves serve as wrappers for an aromatic mixture of ground pork and veal. If your leaves do not peel easily from the head without tearing, carefully lower the entire cabbage head into simmering water to soften the exterior leaves. You may need to repeat the process several time until you remove all of the usable leaves.
Special Diets:
Ingredients
  • 1 large head green cabbage, cored, separated into leaves
  • 2 tablespoons unsalted butter
  • 1/4 large yellow onion, finely chopped
  • 1 teaspoon fine sea salt, divided
  • 2 cloves garlic, finely chopped
  • 1/2 pound ground pork
  • 1/4 pound lean ground beef
  • 3/4 teaspoon fennel seeds
  • 1 teaspoon fresh thyme leaves plus 4 whole sprigs, divided
  • 1 egg, lightly beaten
  • 2 tablespoons tomato paste
  • 1/2 cup cooked white rice
  • 1 quart low-sodium chicken stock
  • 1 (28.0-ounce) can whole tomatoes, crushed lightly
  • 2 bay leaves
  • 1/2 teaspoon ground black pepper
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Method

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, 1/2 teaspoon of the 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 (the quantity will depend on the size of the leaf; it should be full, but not bursting at the seams).

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, thyme sprigs and remaining 1/2 teaspoon salt.

Cover and bake until cabbage is perfectly tender and filling is cooked through, about 2 hours.

For serving, spoon some of the cooking liquid over the cabbage rolls.

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.
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  • 1 large head green cabbage, cored, separated into leaves
  • 2 tablespoons unsalted butter
  • 1/4 large yellow onion, finely chopped
  • 1 teaspoon fine sea salt, divided
  • 2 cloves garlic, finely chopped
  • 1/2 pound ground pork
  • 1/4 pound lean ground beef
  • 3/4 teaspoon fennel seeds
  • 1 teaspoon fresh thyme leaves plus 4 whole sprigs, divided
  • 1 egg, lightly beaten
  • 2 tablespoons tomato paste
  • 1/2 cup cooked white rice
  • 1 quart low-sodium chicken stock
  • 1 (28.0-ounce) can whole tomatoes, crushed lightly
  • 2 bay leaves
  • 1/2 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.