Can I freeze these pork and cabbage rolls?

Yes, these rolls freeze very well. Allow them to cool completely before placing them in a freezer-safe container or bag. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Can I make this recipe in a slow cooker?

Absolutely! Layer the chopped cabbage on the bottom of the slow cooker, arrange the cabbage rolls on top, and pour the tomato sauce over them. Cook on low for 6-8 hours, or on high for 3-4 hours.

What kind of rice should I use?

Long-grain rice, such as basmati or jasmine rice, works well. Make sure the rice is cooked and cooled before adding it to the pork mixture. Overcooked rice will result in mushy filling.

Can I add other vegetables to the filling?

Yes, you can add finely chopped carrots, celery, or bell peppers to the pork mixture for added flavor and nutrition. Ensure they are finely chopped so they cook evenly.

How can I prevent the cabbage leaves from tearing when rolling?

Blanching the leaves properly is key to preventing tears. Don't overcook them, or they will become too soft. If a leaf does tear, simply patch it up with a small piece of another leaf before rolling.

The tomato sauce seems too acidic. How can I balance the flavors?

Adding a teaspoon of sugar helps to balance the acidity of the tomatoes. You can also add a pat of butter or a splash of cream for added richness and to mellow out the flavors.

Growing up, my grandma used to make these pork and cabbage rolls, and the whole house would smell amazing. I remember sneaking into the kitchen just to get a peek at the pot simmering on the stove, and now, after all these years I still find myself making the same dish. It's more than just food; it's a warm hug on a plate. This recipe is a simplified version of hers, but it keeps the essence of the traditional flavors that made me fall in love with it. Trust me, this is good stuff!

The beauty of this recipe lies in its simplicity and the depth of flavor achieved through slow cooking. The combination of tender pork, slightly sweet cabbage, and tangy tomato sauce creates a symphony of tastes that is both comforting and satisfying. Don't be intimidated by the rolling process; with a few simple tricks, you'll be a pro in no time. Plus, it's a great way to use up leftover cabbage! What does this mean for you? A delcious meal? A chance to learn new skills? What ever it means, I am certain that you will love making this!

Pork and Cabbage Rolls with Tomato Sauce Stew

Name: Pork and Cabbage Rolls with Tomato Sauce Stew
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 6
Cuisine: Winter
Ingredients: 1 Large head of cabbage; 1.5 lbs Ground pork; 1 cup Cooked rice; 1 large Onion; 5 cloves Garlic; 1 tsp Smoked paprika; 0.5 tsp Ground black pepper; 2 tsp Salt; 2 tbsp Olive oil; 28 oz Crushed tomatoes; 15 oz Tomato sauce; 1 tsp Dried oregano; 0.5 tsp Dried basil; 0.25 tsp Red pepper flakes (optional); 1 tsp Sugar; To garnish Fresh parsley or dill (optional)

Dive into comfort food with these savory pork and cabbage rolls, slow-cooked in a rich, homemade tomato sauce. This recipe offers a hearty and flavorful dish that's perfect for a family dinner.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 45 minutes

Cook Time: 120 minutes

Total Time: 165 minutes

📖 Instructions

Prepare the cabbage: Gently remove the outer leaves of a large head of cabbage (about 12-16 leaves). Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2-3 minutes until they become pliable. Remove and set aside to cool. Don't throw away the remaining cabbage! We'll need it later.
Make the filling: In a large bowl, combine 1.5 pounds of ground pork, 1 cup of cooked rice (cooled), 1 finely chopped onion, 2 minced cloves of garlic, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground black pepper, and 1 teaspoon of salt. Mix well until everything is evenly combined.
Assemble the rolls: Take one blanched cabbage leaf and lay it flat on a cutting board. Place a spoonful of the pork mixture (about 2-3 tablespoons) near the stem end of the leaf. Fold the sides of the leaf inward and roll it up tightly, starting from the stem end. Repeat with the remaining leaves and filling. Don't worry too much if some leaves tear; just patch them up as best you can.
Prepare the tomato sauce: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and cook until softened, about 5 minutes. Add 3 minced cloves of garlic and cook for another minute until fragrant. Pour in one 28-ounce can of crushed tomatoes, one 15-ounce can of tomato sauce, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/4 teaspoon of red pepper flakes (optional), and 1 teaspoon of sugar. Season with salt and pepper to taste. Bring to a simmer.
Layer the pot: Chop the remaining cabbage into bite-sized pieces. Spread half of the chopped cabbage on the bottom of the pot. Arrange the cabbage rolls tightly on top of the cabbage layer. Cover with the remaining chopped cabbage.
Simmer: Pour the tomato sauce over the cabbage rolls, making sure they are mostly submerged. If needed, add a little water or broth to cover. Bring to a simmer, then reduce the heat to low, cover the pot, and cook for at least 2 hours, or up to 3 hours, until the cabbage rolls are very tender and the flavors have melded together. Check periodically and add more liquid if needed to prevent sticking.
Serve: Carefully remove the cabbage rolls from the pot and serve hot with a spoonful of the tomato sauce and cabbage. Garnish with fresh parsley or dill, if desired. We like to serve it with a dollop of sour cream, too. Enjoy!

📝 Notes

For a richer flavor, brown the cabbage rolls in the pot before adding the tomato sauce.
You can substitute ground beef or a mixture of pork and beef for the ground pork.
Feel free to add other vegetables to the sauce, such as carrots, celery, or bell peppers.
Adjust the amount of red pepper flakes to your liking for a spicier dish.