Cabbage Rolls

Cabbage Rolls

Main Course 

  • 6


  • Very easy


  • Prep time

  • Cook time


  • 1 large head green cabbage
  • 1/2 small onion
  • 3 cloves garlic
  • 1 lb pork shoulder or loin
  • 4 slices bacon, diced
  • 1/2 cup cooked white rice
  • 1/2 cup packed parsley
  • 10 coriander seeds
  • 2 Tbsp vegetable oil, divided
  • 2 Tbsp butter, divided
  • 2 cups canned
  • crushed tomatoes
  • 1 1/4 cups chicken broth


1. Blanch the cabbage leaves for a few minutes in a large pan of water. Trim thick white part of ribs. You should have about 16 leaves.

2. Peel the onion and garlic and dice the meat. Place pork in the bowl fitted with the ultrablade knife and mix at speed 12 for 20 seconds. Transfer to a separate bowl. Place onions and garlic in the bowl and mix at speed 12 for 10 seconds. Add bacon and mix for 10 seconds. Add pork, rice, parsley and coriander seeds. Season with salt. Mix at speed 10 for 20 seconds. Between each step, bring the mixture to the center of the bowl using a spatula.

3. Fill each cabbage leaf with about 3 Tbsp. of pork mixture and roll up.

4. Heat 1 Tbsp. oil and 1 Tbsp. butter in a large flameproof casserole or chafing pan. Brown half the cabbage rolls. Remove from the pan. Add remaining oil and butter. Brown remaining rolls and remove from the pan. Add tomatoes and broth to the pan and bring to a boil. Add rolls and reduce heat. Cover and simmer for 45 minutes or until pork is thoroughly cooked