Pork cabbage rolls are a classic dish with a long culinary history in many cuisines. Deeply comforting and nourishing, these baked cabbage rolls with pork and marinara sauce are a hearty and delicious meal made healthier and so easy.
The filling possibilities are endless. I opt for ground pork, white rice, veggies, and an array of spices. To elevate the flavor and add a beautiful hue, I add a touch of turmeric, though paprika would also be wonderful. Enjoy for just 5 Points!
Why should you try Cabbage Rolls?
1. These cabbage rolls are so versatile! A few rolls make a perfect lunchtime side dish, and leftovers ensure a fuss-free transition to dinner. No need to cook twice – simply reheat and enjoy a satisfying evening meal.
2. Cabbage is a nutritional powerhouse, boasting ample fiber content that keeps you satiated for hours. With zero Weight Watchers points and a low-calorie profile, it aligns perfectly with Weight Watchers lovers.
3. Cabbage rolls are perfect for utilizing leftovers; any remaining bits of ground meat or miscellaneous vegetables find new life as savory fillings, minimizing food waste and maximizing flavor.
Yield: This recipe makes approximately 6 servings.
Serving Size: 2 cabbage rolls per serving. (270 g.)
Preparation Time: 20 minutes
Cooking Time: 35 minutes
5 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 1 pound (450 g) ground pork, 96% lean
- 2 cloves garlic, crushed
- Optional: 1 teaspoon grated ginger
- 1 small onion, finely chopped, 70 g.
- Pepper, to taste
- Turmeric or paprika, to taste
- 1 cup cooked rice, 195 g.
- 12 large cabbage leaves, 400 g.
- 2 cups marinaran sauce, 468 g.
Instructions:
1. Prepare the Filling: In a mixing bowl, combine the ground pork, crushed garlic, grated ginger (if using), turmeric, chopped onion, pepper, and cooked rice.
2. Mix well until all ingredients are evenly incorporated to form a filling mixture.
3. Prepare the Cabbage Leaves: Remove the tough stem from each cabbage leaf. Using kitchen scissors, cut a triangle shape at the base of each leaf to remove the tough center vein. This will make the leaves easier to roll.
4. Steam the Cabbage Leaves: Place the prepared cabbage leaves in a steamer basket or pot with a steaming rack. Steam the leaves until they are softened and pliable, about 5-7 minutes. Remove from the steamer and set aside.
5. Assemble the Rolls: Place a portion of the filling mixture onto the center of each cabbage leaf. Fold the sides of the leaf over the filling, then roll it up tightly to enclose the filling completely. Repeat with the remaining cabbage leaves and filling.
6. Arrange in Baking Dish: Preheat the oven to 375°F (190°C). Place the assembled cabbage rolls in a baking dish, seam side down.
7. Add Sauce and Bake: Pour the marinara sauce over the cabbage rolls, ensuring they are evenly covered. Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the cabbage rolls are heated through and the pork is cooked.
8. Serve: Once cooked, remove the foil and serve the cabbage rolls hot, garnished with any additional desired herbs or spices. Enjoy!
Variations and Substitutions
1. Homemade sauce: While I often opt for the convenience of store-bought marinara sauce, crafting a homemade version adds a personal touch.
2. Use different meat: From ground beef to shredded chicken, smoked chops to diced ham, and even succulent shrimp, the protein options are vast and varied.
3. Add or swap veggies: When it comes to vegetables, my go-to choices include julienne carrots, bell peppers, and onions. However, feel free to experiment with your favorites or whatever happens to be in your kitchen at the moment.
Tips and Tricks for Perfect Cabbage Rolls
1. Carefully select your cabbage, opting for vibrant, large leaves.
2. Remove any damaged outer leaves for a pristine presentation.
3. Ensure the leaves are pliable and tender by briefly steaming them.
4. Make a small incision at the base of the leaf to facilitate rolling around the tough core.5. After filling and rolling, place the seam side down in the baking dish to prevent unraveling during cooking.
Pork Cabbage Rolls
Ingredients
- 1 pound (450 g) ground pork, 96% lean
- 2 cloves garlic, crushed
- Optional: 1 teaspoon grated ginger
- 1 small onion, finely chopped, 70 g.
- Pepper, to taste
- Turmeric or paprika, to taste
- 1 cup cooked rice, 195 g.
- 12 large cabbage leaves, 400 g.
- 2 cups marinaran sauce, 468 g.
Instructions
- Prepare the Filling: In a mixing bowl, combine the ground pork, crushed garlic, grated ginger (if using), turmeric, chopped onion, pepper, and cooked rice.
- Mix well until all ingredients are evenly incorporated to form a filling mixture.
- Prepare the Cabbage Leaves: Remove the tough stem from each cabbage leaf. Using kitchen scissors, cut a triangle shape at the base of each leaf to remove the tough center vein. This will make the leaves easier to roll.
- Steam the Cabbage Leaves: Place the prepared cabbage leaves in a steamer basket or pot with a steaming rack. Steam the leaves until they are softened and pliable, about 5-7 minutes. Remove from the steamer and set aside.
- Assemble the Rolls: Place a portion of the filling mixture onto the center of each cabbage leaf. Fold the sides of the leaf over the filling, then roll it up tightly to enclose the filling completely. Repeat with the remaining cabbage leaves and filling.
- Arrange in Baking Dish: Preheat the oven to 375°F (190°C). Place the assembled cabbage rolls in a baking dish, seam side down.
- Add Sauce and Bake: Pour the marinara sauce over the cabbage rolls, ensuring they are evenly covered.Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the cabbage rolls are heated through and the pork is cooked.
- Serve: Once cooked, remove the foil and serve the cabbage rolls hot, garnished with any additional desired herbs or spices. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
