I am reposting this Ground Beef And Pork-Stuffed Cabbage Rolls recipe. It was a favorite on the blog that did not transfer correctly. I hope you enjoy it as much as we do. I thought about it when I saw some lovely heads of cabbage at the farmer’s market the other day. It’s time!
When the weather cools, and the leaves are beginning to turn, I always make a big batch of Ground Beef And Pork-Stuffed Cabbage Rolls. The other day, I was gifted with a huge head of homegrown cabbage, and I knew immediately what I would make with it. I love to freeze the extras and know that they will taste wonderful on a cold night when I pull them out of the freezer.
It takes a little extra time to make these Ground Beef And Pork-Stuffed Cabbage Rolls, but it’s so worth it. Plus, I figure when they are done, and I have the extras in the freezer, they really don’t add up to a lot of time spent per dinner. Much of the time is oven time.
I remember the first time I made cabbage rolls. I was still in college and living in an apartment. I invited company for dinner and thought this would be fun to make. I didn’t realize at that time that I should buy the largest head of cabbage I could find. I think I bought two small to medium-sized heads of cabbage. I rolled and rolled about a hundred little tiny cabbage rolls because my cabbage leaves were way too small. As they say….live and learn!
This Ground Beef And Pork-Stuffed Cabbage Rolls recipe is a real old-fashioned, good old standby that I got from a friend years ago. It is pretty basic, and you can play around with the sauce if you want. I did. The original called for only one can of soup and four cups of tomato sauce. Not bad, but I really like the creamy tomato soup better, and the bits of diced tomatoes give the rolls extra tomato flavor.
Traditionally, I have always made mashed potatoes to serve with these Ground Beef And Pork-Stuffed Cabbage Rolls, but you don’t have to! They are a complete meal all on their own. One that really satisfies the taste buds!
If you have any questions, leave them in the comment section. I’m happy to help. You can also check out my Scrumptious Keto Cabbage Rolls Recipe.
Delicious Ground Beef And Pork-Stuffed Cabbage Rolls
- 2 pounds lean ground beef
- 1 pound ground pork
- 1 ½ cups long-grain rice cooked
- 2 heads cabbage or 1 extra large head
- 1 large onion finely chopped
- 2 large eggs beaten
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 2-3 cloves garlic minced
- 1 tablespoon horseradish
- 3 cans condensed tomato soup
- 1 can diced tomatoes with juice 28-ounce
- ¼ cup brown sugar
- 2 tablespoons vinegar
- 2 cups good beef broth
- Remove the core from the cabbage. In a large pot of boiling water, carefully place the head of cabbage with the core hole in the bottom of the pot. Boil and steam the cabbage for 15 to 20 minutes. Remove the head from the pot and carefully peel down one cabbage leaf at a time. You want about 18 large leaves. Set aside the remaining cabbage.
- Mix ground meats, egg, onion, cooked rice, salt, pepper, garlic and horseradish in a large bowl.
- Place about 1/2 to 3/4 cup of the meat mixture on the widest part of the cabbage leaf. Bring up the bottom of the cabbage leaf over the meat, then tuck the sides over and continue to roll up the entire leaf.
- Line a large, heavy pan with some of the extra cabbage leaves that you set aside. Place all the rolls in the cabbage lined pan, and layer as needed. I use a heavy roasting pan that is about 5-inch deep.
- In a large bowl, mix undiluted soup, beef broth, brown sugar and vinegar. Pour over rolls.
- Cover and bake in a 350°F oven 3-4 hours. The time will vary due to the size of your cabbage leaves. When done, they should be very tender. Add water, if needed to keep the sauce over the cabbage rolls.
- Remove the last 30 minutes of cooking.
Bake on the middle rack of your oven.