These hearty cabbage rolls are filled with a savory blend of meats and rice, all enveloped in a rich tomato sauce, making for a comforting and satisfying meal.
Ingredients
1 piece whole cabbage
1 pound ground beef
1 pound ground pork
1 pound ground veal
1 cup cooked rice
1 medium onion
1/4 cup fresh parsley
1 large egg
2 cloves garlic
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons thyme
2 teaspoons basil
2 teaspoons oregano
28 ounces crushed tomatoes
1/2 cup water
Method
Begin by placing a whole cabbage, core-side down, into a sizable microwave-safe casserole dish that can hold 8 to 10 cups. Add half a cup of water, cover, and microwave on high for 10 to 15 minutes until the outer leaves become soft. Once done, drain any excess water and let the cabbage cool.
While the cabbage is cooling, preheat your oven to 350°F (175°C).
In a large bowl, mix together ground beef, pork, veal, cooked rice, diced onion, chopped parsley, a beaten egg, minced garlic, salt, and pepper. Add a teaspoon each of thyme, basil, and oregano, and blend everything thoroughly.
Carefully peel off 12 outer leaves from the cooled cabbage, trimming any thick stems to facilitate rolling. You can save the leftover cabbage for another recipe or discard it.
Divide the meat mixture into 12 equal portions. Take one portion and place it at the stem end of a cabbage leaf. Roll the leaf tightly while folding in the sides, and place each roll seam-side down into a casserole dish.
In a separate bowl, combine crushed tomatoes with the remaining thyme, basil, and oregano. Pour this savory sauce over the arranged cabbage rolls.
Cover the dish with a lid or foil and bake in the preheated oven for about 1 hour, or until the meat is fully cooked, reaching an internal temperature of at least 160°F (71°C). Let the rolls rest for 10 minutes before serving.
