How To Make Pan-Fried Cabbage Rolls in Tomato Sauce
For this cabbage roll, we bring you cheese-stuffed ground meat wrapped in cabbage cooked in tomato sauce. It’s a surprisingly tasty yet simple meal to try.
Serves:
Ingredients
For the Cabbage Rolls:
- 4cabbage leaves
- ½cupground pork
- ½cupground beef
- ¼onion,finely chopped
- ½egg,beaten
- ⅓tspsalt
- pepper,to taste
- 4slicesmozzarella cheese
- oil,for cooking
- 1cupwater
- 1tbsppowdered consommé
- 1tbspbutter
- 1lbtomato,canned, diced
- salt,to taste
- pepper,to taste
- parmesan cheese,grated for serving
- fresh parsley,for serving
Instructions
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Blanch the cabbage leaves in boiling water for 3 minutes, then transfer directly to a large bowl of ice water.
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Remove the tough stem, finely dice and set aside.
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Combine the ground pork, ground beef, diced cabbage stems, onion, egg, salt, and pepper, and mix until well-combined.
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Divide into four equal parts.
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Fold the mozzarella slices in half and roll them up.
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Form each portion of meat into a patty.
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Add a roll of cheese to each patty and form the meat around the cheese so it is completely encased.
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Put a meat patty on a cabbage leaf, fold in front and right side, and roll up.
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Fold the left side inwards towards the meat filling to seal.
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Repeat with the remaining meat and cabbage.
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Heat a bit of oil in a medium pan over medium heat.
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Add the cabbage rolls and fry for 3 minutes, until browned on one side.
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Turn cabbage rolls over and add the water, bullion, and butter.
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Once the water is boiling, add the canned tomatoes.
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Cover and cook for 15 minutes.
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Season with salt and pepper.
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Sprinkle with Parmesan cheese and parsley, then serve.
Nutrition
- Calories: 335.34kcal
- Fat: 26.16g
- Saturated Fat: 11.08g
- Trans Fat: 0.46g
- Monounsaturated Fat: 10.60g
- Polyunsaturated Fat: 2.34g
- Carbohydrates: 8.04g
- Fiber: 2.40g
- Sugar: 4.14g
- Protein: 17.89g
- Cholesterol: 92.85mg
- Sodium: 691.24mg
- Calcium: 208.41mg
- Potassium: 530.28mg
- Iron: 1.69mg
- Vitamin A: 151.33µg
- Vitamin C: 25.65mg
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