Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

1 large Cabbage
2 lbs. Pork Shoulder, ground
1 cup Arborio rice, cooked
4 cups Chicken Stock
3 cups Tomato Passata
2 Sweet Onions, sliced
2 Sweet Onions, minced
3 Garlic Cloves, minced
2 Bay Leaves
Olive Oil, extra virgin
Salt, to taste
Black Pepper, to taste


Preparing the Cabbage
1. Peel the four outer green leaves from the cabbage, rinse and set aside.
2. Peel another 12 to 14 leaves off of the cabbage, rinse and set aside.
3. Bring a pot of water to a boil and blanch all of the cabbage leaves for about three minutes.
4. Remove from the boiling water and set aside to cool off, separating the four outer leaves from the rest.
5. Using a pairing knife, trim the thick center ribs from the 12 to 14 leaves so that they will be easier to roll.
6. Cut the remaining raw cabbage head in half. Slice one half of the cabbage head and rinse. Store the other half of the cabbage head for other recipes.

1. Add a large drizzle of olive oil to medium frying pan and ALSO to a large pot.
2. Heat both over a medium flame.
3. Add the minced onions and garlic to the frying pan and sauté for seven minutes.
4. Add the sliced onion to the large pot.
5. After a minute, add the raw, sliced cabbage to the large pot and sauté for another six minutes.
5. Season both with salt and black pepper.
6. When both are tender remove from heat.

1. In a large bowl, combine the pork, Arborio rice, and the sautéed garlic and onion from the frying pan.
2. Season with 2 tsp salt, and 1tsp black pepper.
3. Pour in half a cup of the tomato passata and mix together thoroughly.

Assembling the Rolls
1. Place a large oval scoop of stuffing near the rib edge of each cabbage leaf.
2. Roll the edge of the leaf over the top of the stuffing and then fold in each side until they overlap in the middle.
3. Continue to roll the cabbage leaf and place on a dish, seam side down.

Cooking the Rolls
1. Once all of the cabbage rolls are done, stack them seam sides down in the large pot over the sautéed onion and cabbage.
2. Turn the flame to medium/low and pour the rest of the tomato passata over the stuffed cabbage rolls.
3. Pour in three cups of the chicken stock and add in the bay leaves, and a tsp of Salt.
4. Cover the top of the stuffed cabbage with the four outer green leaves that were set aside.
5. Pour in the rest of the chicken stock over the leaves.
6. Place a wide enough dish to fit in the pot. Push down on the cabbage rolls to keep compact.
7. Once the sauce starts to boil, lower the flame and cover the pot with a lid.
8. Continue to cook for 1 hour over a low flame.
9. After an hour, remove the lid, dish and the four cabbage leaves.
10. Use tongs to remove the stuffed cabbage rolls from the pot and serve with a scoop of the onions and cabbage sauce on top.

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