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Savoy cabbage rolls with pork and rice
Savoy cabbage leaves filled with ground pork, rice, onion, and marjoram, then simmered in tomato sauce until tender. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 45 min
- Total time
- 1 hr 15 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Savoy cabbage rolls are a more tender version of holúbky, Slovak stuffed cabbage rolls: blanched savoy cabbage leaves are wrapped around a filling of ground meat, rice, onion, and marjoram, then simmered in tomato sauce. Savoy cabbage leaves are softer than regular cabbage leaves, so they only need a brief blanching.
Ingredients
Cabbage rolls
Sauce
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Instructions
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Blanch the leaves
10 minCarefully separate 12 large leaves from the savoy cabbage and blanch them in boiling salted water for 2 minutes, until softened. Drain and use a knife to shave down the thick rib of each leaf so it lies flat.
Prepare the filling
10 minRinse the rice. Mix the ground pork with the rice, finely chopped onion, egg, marjoram, paprika, salt, and pepper.
Roll the cabbage leaves
10 minPlace a tablespoon of filling on each leaf, fold in the bottom and sides, and roll up tightly. Arrange the rolls snugly together in a wide pot, seam side down.
Simmer the rolls
45 minMix the tomato puree with the water, sugar, and salt, then pour over the rolls. Cover and simmer over low heat for 45 minutes, until the rice in the filling is tender. Serve with potatoes or bread.
Tip: The easiest way to separate the leaves is to blanch the whole head first, then peel off the softened outer leaves one at a time.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 531 kcal
- Protein
- 28 g
- Carbohydrates
- 42 g
- of which sugars
- 12 g
- Fat
- 28 g
- of which saturates
- 10 g
- Fiber
- 5.8 g
- Salt
- 2.5 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kelové závitky plnené mletým mäsom a ryžou
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