Baked Cabbage Rolls with Pork and Rice
- Savory
- No rush
- Oven
Savoy leaves wrapped around paprika-scented pork and rice, baked in tomato passata until tender. A warm, hearty dinner with a lightly browned top.
- Total
- 1 h 31
- Prep 25 · Cook 56 · Rest 10
- Serves
- 4
- Difficulty
- Easy
You'll practice: Blanching · Braising
Instructions
-
Heat the oven to 190°C. Bring a large pot of water to a boil, lower in the whole savoy cabbage and cook for 6 minutes until the outer leaves are pliable. Lift out, cool slightly, peel off 12 large leaves and cut out the thick central ribs.
~6 min
Brief boiling softens the leaves so they roll without cracking, while cutting the ribs removes tough, bulky parts that would prevent tight wrapping.
Blanching Boil just until leaves are pliable, about 6 minutes; overcooking makes them mushy and prone to tearing.
-
Finely chop the onion. Heat 1 tbsp olive oil in a small oven-safe pan in the oven for 3 minutes, add the onion and 1 tsp paprika, and bake for 7 minutes until softened and fragrant.
~10 min
Heating the paprika in oil blooms its fat-soluble pigments and aromas, deepening the flavor and color of the filling.
-
In a mixing bowl combine the minced pork, rice, baked onion mixture, 1 tsp salt and the black pepper. Mix well with your hands until evenly blended.
~5 min
-
Lay a cabbage leaf flat, put about 3 tbsp of the pork mixture near the stem end, fold in the sides and roll up firmly. Repeat with the remaining leaves and filling to make 12 rolls.
~10 min
Rolling firmly compresses the filling so it stays intact and cooks evenly, and folding in the sides encloses the filling to prevent leakage.
Pressing the filling firmly when rolling keeps the rolls from opening during baking.
-
Spread half the tomato passata over the base of the baking dish. Arrange the rolls seam side down in a single layer, then pour over the remaining passata, 200 ml water, the remaining 1 tbsp olive oil, 1 tsp paprika and 0.5 tsp salt.
~5 min
The liquid creates steam under the foil, cooking the rice and keeping the rolls moist, while the passata base prevents sticking and adds flavor.
Braising Braise covered to create steam that cooks the rice, then uncover to brown; keep liquid halfway up the rolls for even cooking.
-
Cover the dish tightly with aluminium foil and bake for 35 minutes, then uncover and bake a further 10 minutes until the tops are lightly browned and the rice is tender. A knife should slide easily into the centre of a roll.
~45 min
Covering traps steam to cook the rice through, then uncovering allows moisture to evaporate so the tops brown and the sauce reduces.
Braising Braise covered to create steam that cooks the rice, then uncover to brown; keep liquid halfway up the rolls for even cooking.
-
Let the dish stand for 10 minutes before serving so the filling sets and the sauce thickens.
~10 min
Resting allows the rice to absorb excess liquid and the filling to firm up, making the rolls easier to serve without falling apart.
