Stuffed Cabbage Rolls

Ingredients and Weight:

• 1 large head of green cabbage, about 3 pounds (1.5 kilograms)
• 1 pound (450 grams) ground beef
• 1 pound (450 grams) ground pork
• 1 cup (120 grams) long-grain white rice, uncooked
• 1 medium onion, chopped (about 1 cup)
• 1 green bell pepper, chopped (about 1 cup)
• 1 carrot, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 teaspoon (4 grams) dried oregano
• 1 teaspoon (4 grams) dried basil
• 1/2 teaspoon (2 grams) salt
• 1/4 teaspoon (1 gram) black pepper
• 1 can (28 ounces) crushed tomatoes
• 1 cup (240 milliliters) beef broth
• 1/2 cup (120 milliliters) red wine (optional)

Preparation Time:

30 minutes

Cooking Time:

1 hour and 30 minutes

Difficulty Level:

3 (intermediate)

Preparation Method Steps:

1. Preheat oven to 350°F (180 °C).
2. Remove the core from the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for 2-3 minutes, or until they are slightly softened.
3. In a large bowl, combine the ground beef, ground pork, rice, onion, bell pepper, carrot, garlic, oregano, basil, salt, and pepper. Mix well.
4. Place about 1/4 cup of the filling in the center of each blanched cabbage leaf. Fold the sides of the leaf over the filling and roll tightly.
5. In a large Dutch oven or casserole dish, place the stuffed cabbage rolls seam side down. Pour the crushed tomatoes, beef broth, and red wine (if using) over the rolls.
6. Cover and bake for 1 hour and 30 minutes, or until the cabbage is tender and the filling is cooked through.

Nutritional Information:

• Calories: 350 per serving
• Carbohydrates: 30 grams
• Protein: 25 grams
• Fat: 15 grams

Dish Characteristics:

• Hearty and satisfying
• Savory and flavorful
• Perfect for a cold winter day

User Comments:

• "These cabbage rolls were amazing! The filling was so flavorful and the cabbage was cooked perfectly."
• "I've never had cabbage rolls before but these were delicious. I'll definitely be making them again."
• "Perfect comfort food for a cold night. The combination of the beef, pork, and vegetables was perfect."

Special Precautions and Tips:

• If the cabbage leaves are too thick, you can pound them with a meat mallet to make them thinner.
• To prevent the cabbage rolls from drying out, cover them with foil during baking.
• If you don't have red wine, you can use extra beef broth instead.
• Serve the stuffed cabbage rolls with a side of mashed potatoes or roasted vegetables.