Dutch Oven Cabbage Rolls with Calabrian & Sweet Tomato Fennel

Posted by Annette Bellisari on


1 medium head cabbage (3 pounds)

1/2 pound uncooked ground beef

1/2 pound uncooked ground pork

2 jars of Bellisari’s Calabrian & Sweet Tomato Fennel Spread

1 small onion, chopped

1/2 cup uncooked long grain rice

1 tablespoon dried parsley flakes

1/2 teaspoon salt


Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, Bellisari’s Calabrian & Sweet Tomato Fennel Spread, onion, rice, parsley, salt; mix well.

Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.

Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Pour the sauce over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Shop Now

Share With Friends