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Simple Pork Stuffed Savoy Cabbage Rolls

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“Love this little twist on a classic. My grandmother made these wonderful little bundles all through my growing up years. Serve with a big dollop of sour cream and enjoy!”
READY IN:
1hr 25mins
SERVES:
6
YIELD:
12 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan heat olive oil over medium heat. 2-3 minutes.
  2. Add onion and ground pork and cook through about 10 minutes.
  3. Add garlic, salt, pepper, italian seasoning, worchestershire sauce and 1/4 C tomato sauce. Stir.
  4. Stir in cooked rice. I use brown, but whatever rice you prefer will be fine. Turn off heat and allow to cool.
  5. Assemble by placing a cabbage leaf on a cutting board or plate, and removing about an inch the bottom part of the vein. I just cut out a "V" with a pair of scissors. The leaf should flatten and be easier to fold.
  6. Fill about 1/4 cup of filling into the center of the leaf. Fold over the two sections where you cut the vein and then fold the top and side to close the cabbage roll.
  7. Place rolls seam side down in a casserole dish.
  8. In a small bowl, whisk lemon, sugar and remaining tomato sauce, (adding a little water if it's too thick. You want it to be a little runny) and pour over cabbage rolls.
  9. Bake at 350° for about an hour or until fork tender. .

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