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Cabbage Rolls with Pork Medallion Filling
Eastern-style cabbage rolls with pork filling baked in tomato sauce; a warming, make-ahead dish.
Why this recipe works
A cozy Eastern-inspired cabbage roll dish with pork filling. It uses pork medallions for extra texture and cooks in a simple tomato sauce. Suitable for family dinners or meal prep.
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Key takeaways
Prep cabbage leaves and mix filling for even rolls
Sear rolls before baking to seal in flavor
Simmer in tomato sauce until pork is cooked and tender
Recipe guide
A cozy Eastern-inspired cabbage roll dish with pork filling. It uses pork medallions for extra texture and cooks in a simple tomato sauce. Suitable for family dinners or meal prep.
A comforting cabbage roll dish with pork medallion filling.
- Prep cabbage leaves and mix filling for even rolls
- Sear rolls before baking to seal in flavor
- Simmer in tomato sauce until pork is cooked and tender
Prep and fill
Blanch 8 large cabbage leaves until pliable. Finely pulse onion and garlic. Mix pork, chopped medallions, onion-garlic, cooked rice, egg, spices, parsley, salt and pepper. Spoon 2–3 tbsp filling onto each leaf, roll tightly.
Brown and sauce
Sear rolls seam-side down in oil 2 minutes per side to seal. Mix crushed tomatoes, stock, sugar, and salt; pour over rolls.
Bake and finish
Bake covered at 175°C (350°F) for 45 minutes, uncover and bake 5–10 more minutes. Rest 5 minutes and garnish with parsley, serve with sauce.
Ingredients
- 1 head green cabbage
- 300 g ground pork
- 150 g pork medallions
- 1 medium onion
- 2 clove garlic
- 60 g uncooked white rice
- 1 large egg
- 400 g crushed tomatoes
- 150 ml chicken stock
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp sugar
- 2 tbsp chopped parsley
- 2 tbsp vegetable oil
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 175°C (350°F). Core cabbage and blanch 8 large outer leaves in boiling water 2–3 minutes until pliable then drain and cool.
- Pulse onion and garlic in a food processor until fine. Mix ground pork, minced pork medallions (chopped), onion-garlic mix, cooked rice, egg, paprika, salt, pepper, and chopped parsley until combined.
- Place 2–3 tablespoons filling onto each cabbage leaf, fold sides over and roll tightly to form parcels. Repeat to make 8 rolls.
- Heat oil in a large ovenproof skillet over medium heat. Brown rolls seam-side down 2 minutes per side to seal.
- Combine crushed tomatoes, chicken stock, sugar, and a pinch of salt; pour over rolls in skillet.
- Cover skillet with lid or foil and bake 45 minutes until pork is cooked through and cabbage tender.
- Remove cover and bake uncovered 5–10 minutes to reduce sauce if needed. Rest 5 minutes, garnish with additional parsley and serve with sauce.
FAQs
Can I substitute beef or chicken for pork?
Yes, you can swap in ground beef or ground chicken, adjusting seasoning to taste.
Do I need to pre-crown the cabbage leaves?
Blanching the large outer leaves makes them pliable; reserve inner leaves for smaller rolls if needed.
Can I freeze the rolls?
Yes, freeze assembled rolls before baking; bake from frozen, adding 15–20 minutes.