Pork and Rice Stuffed Cabbage Rolls
How can anyone not get their taste buds excited over quick dinner recipes that taste delicious like this Pork and Rice Stuffed Cabbage Rolls recipe? These cabbage rolls are carefully stuffed with the pork mixture and then baked until juicy and tender. This recipe is not only tasty but also one of the best pork dinner ideas for your family. Easy cabbage recipes are a good way of including more cabbage in your diet because it is loaded with dietary fiber and has all the essential nutrients like B Vitamins and Potassium. You can also use quinoa or couscous as an alternative to the rice or add your choice of cheese to this recipe. These rolls add a lot of fun at picnics or potluck or even serve them as appetizers for special occasions if you want. You can make a whole batch of this scrumptious Cabbage Dinner Rolls recipe and freeze for later. Try these healthy and hearty pork cabbage rolls recipe today!
This is a printable recipe.
1 lb ground pork
1/2 cup onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (14 oz.) can diced tomatoes, divided
1 cup water
1 cup cooked log grain rice (1/2 cup uncooked)
1/2 teaspoon dried oregano
8 large cabbage leaves
1 (15 oz.) can tomato sauce
1 teaspoon sugar
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
Cook the ground pork in a large skillet over medium heat until the meat is cooked through. Break into a crumble texture as it is cooking. Shut off and drain off the fat.
Stir in the garlic powder, salt, pepper, 1 cup of can diced tomatoes, water, rice and the dried oregano.
Bring to a boil; reduce heat. Simmer covered, for 20 minutes or until rice is tender.
Meanwhile bring a large pot of water plus one teaspoon salt to a boil.
Immerse the cabbage and boiling water for 2 to 3 minutes, long enough that the outside leaves become limp.
Spear the core of the cabbage with a fork and carefully lift the cabbage out of the water into a bowl.
Slice off the outside leaf right at the core that has softened from cooking using a sharp paring knife.
Immerse the cabbage back into the pot of boiling water and repeat the process until you have cut off the large cabbage leaves needed to make the cabbage rolls.
The remaining cabbage can be frozen for another occasion.
Set the cabbage leaves aside.
In a small pan combine remaining diced tomatoes, tomato sauce and sugar. Bring mixture to a simmer and simmer for about 5 minutes.
Pour half of the mixture into a baking dish
Place about 1/3 cup of meat mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf.
Place cabbage rolls on sauce in baking dish. Cover with remaining sauce and cover the dish with aluminum foil.
Preheat the oven to 350⁰F.
Place the cabbage rolls into the preheated oven and cook for 45 to 60 minutes or until heated through.
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Nutrition Facts for: Pork and Rice Stuffed Cabbage Rolls From Grandmother's Kitchen
Ingredients: Ground pork, onion, garlic powder, salt, pepper, diced tomatoes, water, rice, oregano, cabbage, tomato sauce, sugar.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 8 servings.
* Per serving: Calories 206, Calories from Fat 22, Total Fat 2.4g 4%, Saturated Fat 0.8g 4%, Cholesterol 41mg 14%, Sodium 472mg 20%, Potassium 662mg 19%, Carbohydrates 27.8g 9%, Dietary Fiber 3.2g 13%, Sugars 6.1g, Protein 18.4g, Vitamin A 13%, Vitamin C 49%, Calcium 5%, Iron 15%%
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