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250ml Hungarian Infused Olive Oil Blend – paprika caraway thyme
Garden Infuzions

Stuffed Cabbage Rolls with Hungarian Blend Olive Oil

Tender cabbage leaves wrap a savory beef-and-rice filling, then simmer in a bright tomato sauce finished with Garden Infuzions Hungarian Infused Olive Oil Blend for a cozy, deeply flavorful dinner.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Hungarian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 large head green cabbage
  • 1 tablespoon kosher salt
  • 1 tablespoon Hungarian Infused Olive Oil Blend
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 cup cooked white rice
  • 1 large egg
  • 2 tablespoons tomato paste
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 28-ounce can crushed tomatoes
  • 1 1/2 cups beef broth
  • 1 tablespoon brown sugar
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice

Equipment

  • 1 large stockpot For softening the cabbage leaves
  • 1 Skillet For the onion and garlic mixture
  • 1 Large mixing bowl For the filling
  • 1 Dutch oven or baking dish For baking the rolls
  • 1 Wooden spoon For stirring
  • 1 set Measuring cups and spoons For accurate portions

Method
 

Instructions
  1. 1. Bring a large pot of salted water to a boil. Core the cabbage and simmer the whole head for 4 to 6 minutes, peeling off softened leaves as they loosen. Set the leaves aside to cool.
  2. 2. Trim the thick rib from each leaf so it rolls more easily, keeping the leaf intact.
  3. 3. Heat the Hungarian Infused Olive Oil Blend in a skillet over medium heat. Cook the onion until soft, then add the garlic and cook for 30 seconds more.
  4. 4. In a large bowl, combine the ground beef, ground pork, cooked rice, egg, tomato paste, paprika, black pepper, thyme, half of the parsley, and the cooked onion mixture. Mix just until combined.
  5. 5. Spoon filling into each cabbage leaf, fold in the sides, and roll into neat cylinders. Place the rolls seam-side down in a baking dish or Dutch oven.
  6. 6. In a bowl, stir together the crushed tomatoes, beef broth, brown sugar, lemon juice, and remaining parsley. Pour the sauce over the rolls.
  7. 7. Cover tightly and bake at 350°F for 1 hour 15 minutes, until the cabbage is tender and the filling is cooked through.
  8. 8. Uncover for the last 10 minutes if you want the sauce a little thicker. Let the rolls rest for 10 minutes before serving.

Notes

For the cleanest rolls, choose a cabbage head with broad outer leaves and avoid overcooking the leaves during the blanching step. The sauce should be savory and lightly tangy, not overly sweet.

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