Ingredients
Scale
- 1 large head of green cabbage
- 1 lb ground pork
- 1.5 cups cooked white rice (day-old rice works best)
- 1 small yellow onion, finely diced
- 1 large egg
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 oz) tomato sauce
- 1/2 cup water
- 1 tablespoon brown sugar (optional, for balance)
- 1 tablespoon apple cider vinegar
Instructions
- Step 1: Soften the Cabbage Leaves. Bring a large pot of salted water to a boil. Remove the core from the cabbage head with a sharp knife. Carefully place the whole cabbage head into the boiling water. As the outer leaves soften and turn translucent (about 2-3 minutes), peel them off with tongs and set them aside on a plate. Repeat until you have 8 to 10 large, pliable leaves. Trim the thick center vein from the back of each leaf so they roll more easily.
- Step 2: Mix the Filling. In a large mixing bowl, combine the ground pork, cooked rice, diced onion, egg, garlic powder, salt, and pepper. Use your hands or a sturdy spoon to mix everything until well combined. Do not overwork the meat, as this can make the rolls tough. Divide the mixture into 8 to 10 equal portions, roughly the size of a small lemon.
- Step 3: Roll the Cabbage. Place one prepared cabbage leaf flat on your work surface. Place a portion of the meat mixture near the stem end. Fold the sides of the leaf over the filling, then roll from the bottom to the top, similar to a burrito. Ensure the seam is tucked tightly. Repeat this process for all leaves and filling portions.
- Step 4: Simmer and Bake. Preheat your oven to 350°F (175°C). In a small bowl, whisk together the tomato sauce, water, brown sugar, and apple cider vinegar. Spread a thin layer of this sauce on the bottom of a 9×13 inch baking dish. Arrange the cabbage rolls in the dish, seam-side down. Pour the remaining sauce over the top. Cover the dish tightly with aluminum foil and bake for 60 minutes, or until the pork is fully cooked and the cabbage is fork-tender.
- Cook Time: 1 hour 25 minutes