ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content
95% would make again

Pan-Fried Cabbage Rolls

Tasty Team
June 10, 2019
Pan-Fried Cabbage Rolls

Ingredients

for 4 servings

Cabbage Rolls

  • 4 leaves cabbage
  • ½ cup ground pork (100 g)
  • ½ cup ground beef (100 g)
  • ¼ onion, finely chopped
  • ½ egg, beaten
  • ⅓ teaspoon salt
  • pepper, to taste
  • 4 slices mozzarella cheese
  • oil, for cooking
  • 1 cup water (240 mL)
  • 1 tablespoon powdered consommé
  • 1 tablespoon butter
  • 1 lb canned diced tomato (400 g)
  • salt, to taste
  • pepper, to taste
  • grated parmesan cheese, for serving
  • fresh parsley, for serving

Nutrition Info

  • Calories 259
  • Fat 18g
  • Carbs 7g
  • Fiber 1g
  • Sugar 4g
  • Protein 13g

Estimated values based on one serving size.

Preparation

  1. Blanch the cabbage leaves in boiling water for 3 minutes, then transfer directly to a large bowl of ice water.
  2. Remove the tough stem, finely dice and set aside.
  3. In a medium bowl, combine the ground pork, ground beef, diced cabbage stems, onion, egg, salt, and pepper, and mix until well-combined. Divide into four equal parts.
  4. Fold the mozzarella slices in half and roll them up.
  5. Form each portion of meat into a patty. Add a roll of cheese to each patty and form the meat around the cheese so it is completely encased.
  6. Put a meat patty on a cabbage leaf, fold in front and right side, and roll up.
  7. Fold the left side inwards towards the meat filling to seal. Repeat with the remaining meat and cabbage.
  8. Heat a bit of oil in a medium pan over medium heat. Add thecabbage rolls and fry for 3 minutes, until browned on one side.
  9. Turn cabbage rolls over and add the water, bullion, and butter.
  10. Once the water is boiling, add the canned tomatoes. Cover and cook for 15 minutes.
  11. Season with salt and pepper.
  12. Sprinkle with Parmesan cheese and parsley, then serve.
  13. Enjoy!

Ingredients

for 4 servings

Cabbage Rolls

  • 4 leaves cabbage
  • ½ cup ground pork (100 g)
  • ½ cup ground beef (100 g)
  • ¼ onion, finely chopped
  • ½ egg, beaten
  • ⅓ teaspoon salt
  • pepper, to taste
  • 4 slices mozzarella cheese
  • oil, for cooking
  • 1 cup water (240 mL)
  • 1 tablespoon powdered consommé
  • 1 tablespoon butter
  • 1 lb canned diced tomato (400 g)
  • salt, to taste
  • pepper, to taste
  • grated parmesan cheese, for serving
  • fresh parsley, for serving

Nutrition Info

  • Calories 259
  • Fat 18g
  • Carbs 7g
  • Fiber 1g
  • Sugar 4g
  • Protein 13g

Estimated values based on one serving size.

Preparation

  1. Blanch the cabbage leaves in boiling water for 3 minutes, then transfer directly to a large bowl of ice water.
  2. Remove the tough stem, finely dice and set aside.
  3. In a medium bowl, combine the ground pork, ground beef, diced cabbage stems, onion, egg, salt, and pepper, and mix until well-combined. Divide into four equal parts.
  4. Fold the mozzarella slices in half and roll them up.
  5. Form each portion of meat into a patty. Add a roll of cheese to each patty and form the meat around the cheese so it is completely encased.
  6. Put a meat patty on a cabbage leaf, fold in front and right side, and roll up.
  7. Fold the left side inwards towards the meat filling to seal. Repeat with the remaining meat and cabbage.
  8. Heat a bit of oil in a medium pan over medium heat. Add thecabbage rolls and fry for 3 minutes, until browned on one side.
  9. Turn cabbage rolls over and add the water, bullion, and butter.
  10. Once the water is boiling, add the canned tomatoes. Cover and cook for 15 minutes.
  11. Season with salt and pepper.
  12. Sprinkle with Parmesan cheese and parsley, then serve.
  13. Enjoy!
Pan-Fried Cabbage Rolls

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.