Beef & Pork Stuffed cabbage Rolls - Rollos de repollo rellenos con carne

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

Cook 1/2 cup long grain rice with 3/4 cup water until slightly undercooked, then let cool.

Remove the core from a head of cabbage carefully with a knife.

Simmer water in a large pot and add the cabbage to loosen the leaves, cooking for a minute until tender.

Remove softened leaves from the pot and place them on a tray to cool.

Cut off the thick vein from the back of each cabbage leaf to make rolling easier.

In a bowl, combine 1 pound ground beef, 1 pound ground pork, minced garlic, chopped onion, salt, white pepper, and chili powder.

Mix the meat mixture by hand until well combined, then add the cooled rice and mix gently.

Take a cabbage leaf, place a portion of the meat mixture at the base, and roll it up, tucking in the sides, placing seam-side down.

Prepare the sauce by mixing a can of Rotel tomatoes, a can of tomato sauce, and a can of crushed tomatoes with salt, pepper, and chili powder.

Layer some sauce at the bottom of a Dutch oven, add a layer of cabbage rolls seam-side down, then more sauce, and repeat until all rolls are layered.

Cover and cook on medium to low heat for a couple of hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens