Cabbage Rolls Stuffed with Pork and Rice

4.1(0 ratings)

🍂 Autumn

❄️ Winter

Traditional cabbage rolls filled with seasoned pork and rice, braised in a rich tomato sauce. Comfort food at its finest using November cabbage.

Prep Time

40 minutes

Total Time

1 hour 40 minutes

Calories

495 kcal

Difficulty

Medium

Equipment

3 items

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Ingredients

Servings

1largeEgg(beaten)

£0.25

100mlJersey cream(sour cream, for serving)

£0.75

2tbspOlive oil

£0.20

600gPork mince

£3.00

200gCooked rice

£0.60

1largeOnion(finely chopped)

£0.30

3clovesGarlic cloves(minced)

£0.20

800gTinned tomatoes(chopped)

£0.80

3tbspTomato paste

£0.20

2tspPaprika

£0.15

handfulFresh parsley(chopped)

£0.50

to tasteSalt

£0.05

1tspDried oregano

£0.10

1large headCabbage(about 1.5kg)

£0.80

to tasteBlack pepper

£0.10

Total Cost

£8.00

£1.33 per serving

Instructions

1.
Bring a large pot of salted water to a boil. Carefully remove 12-14 outer cabbage leaves and blanch them for 3-4 minutes until pliable. Drain and set aside.
2.
Preheat your oven to 180°C (160°C fan).
3.
In a bowl, mix together the pork mince, cooked rice, half the chopped onion, half the garlic, beaten egg, 1 teaspoon paprika, salt, and pepper.
4.
Heat the olive oil in a pan and cook the remaining onion and garlic for 5 minutes. Add the tinned tomatoes, tomato paste, remaining paprika, oregano, salt, and pepper. Simmer for 10 minutes.
5.
Cut out the thick stem from each cabbage leaf. Place 2-3 tablespoons of filling in the center of each leaf.
6.
Fold the sides in and roll up tightly to enclose the filling.
7.
Spread a thin layer of tomato sauce in a large baking dish. Arrange the cabbage rolls seam-side down in the dish.
8.
Pour the remaining tomato sauce over the rolls.
9.
Cover with foil and bake for 1 hour until the filling is cooked through.
10.
Serve hot with a dollop of Jersey sour cream and chopped parsley.

Nutrition Information

Nutrition per serving (375g)

495 kcal / 2071 kJ

Carbs

28g

11% of RDA

Fat

27g

39% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

11 g

12% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

12 g

60% of RDA

Recipe Comparison

Generate a comparison to see how this homemade recipe compares to a typical supermarket alternative in terms of nutrition, cost, and preparation time.

Chef's Tips

You can make these ahead and refrigerate before baking.

Leftover cabbage can be shredded and added to the tomato sauce.

These freeze beautifully - freeze before or after baking.

Serve with crusty bread to mop up the delicious sauce.

Cooking Equipment

Oven

Large pot

Large baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

Menu

Cabbage Rolls Stuffed with Pork and Rice

Ingredients