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Simple Stuffed Cabbage Rolls with Pork Medallions

Prep 25 min Cook 35 min Difficulty 3/5

Easy stuffed cabbage with pork medallions: simple, cozy, weeknight-friendly rolls in tomato sauce with rice and parsley.

Why this recipe works

This stuffed cabbage with pork medallions is a simple, comforting dish that makes a complete meal in one pot. It suits weeknight dinners, meal-preppers, or anyone who likes flavorful, comforting cabbage rolls without fuss.

Search intent: How to make stuffed cabbage rolls with pork
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  • parsley garnish
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Key takeaways

Prep once, fill twice: scale easily for more portions
Cabbage wraps keep pork juicy when simmered in tomato sauce
Finish with a quick bake or simmer for glossy sauce

Recipe guide

This stuffed cabbage with pork medallions is a simple, comforting dish that makes a complete meal in one pot. It suits weeknight dinners, meal-preppers, or anyone who likes flavorful, comforting cabbage rolls without fuss.

Turn a few ingredients into cozy, comforting cabbage rolls in one pot.

  • Prep once, fill twice: scale easily for more portions
  • Cabbage wraps keep pork juicy when simmered in tomato sauce
  • Finish with a quick bake or simmer for glossy sauce

Flavor buildup in steps

Brown pork medallions in olive oil to develop color, then sauté onion and garlic in the same pan to capture all fond. Mix with cooked rice and parsley for a cohesive filling.

Assemble and braise

Lay cabbage leaves flat, add rice filling, top with a pork medallion, and wrap. Place seam-side down in a dish, then cover with tomato sauce and stock to halfway up rolls.

Finish and serve

Bake or simmer covered until pork is cooked through, uncover to glaze sauce briefly, then garnish with parsley and serve with extra sauce.

Ingredients

  • 2 piece pork medallions (about 140 g total)
  • 6 leaf large cabbage leaves, blanched
  • 1/2 cup cooked long-grain rice
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 cup tomato sauce
  • 1/2 cup chicken stock
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 tbsp chopped fresh parsley

Instructions

  1. Preheat oven to 350°F (175°C) if finishing in oven or prepare a covered skillet for stovetop finishing
  2. Season pork medallions with salt, pepper, and smoked paprika
  3. Heat olive oil in a skillet over medium-high heat and brown pork medallions 2-3 minutes per side until golden; remove and set aside
  4. In same skillet reduce heat to medium, add butter and sauté chopped onion until translucent about 4 minutes
  5. Add minced garlic and cook 30 seconds until fragrant
  6. Stir in cooked rice and half the parsley, adjust seasoning with a pinch of salt and pepper
  7. Lay a blanched cabbage leaf flat, place half the rice mixture in center, top with a pork medallion and wrap the leaf around filling; repeat for second portion
  8. Place stuffed cabbage rolls seam-side down in a baking dish or skillet
  9. Pour tomato sauce and chicken stock over rolls to come about halfway up the sides
  10. Cover dish with lid or foil and bake 20-25 minutes or simmer gently on stovetop covered 20-25 minutes until pork is cooked through and flavors meld
  11. Remove cover and baste rolls with sauce, then bake or simmer 5 more minutes to reduce sauce slightly
  12. Garnish with remaining parsley and serve hot with extra sauce

FAQs

Can I use ground pork instead of medallions? Yes, substitute minced pork in the filling; adjust cooking time as needed.
Can I freeze the uncooked rolls? Yes, freeze assembled rolls uncooked; bake from frozen, add 10–15 minutes.
What if I don’t have fresh parsley? Dried parsley works, but use about 1/3 of the amount and add at the end if possible.