Best 5 Pork Cottage Roll Cabbage Recipes

Pork cottage roll cabbage is a delicious and comforting dish that is perfect for a family meal. This classic recipe is made with ground pork, cabbage leaves, and a variety of vegetables, all wrapped up in a flavorful sauce. The result is a tender, juicy, and flavorful dish that is sure to please everyone at the table. Pork cottage roll cabbage can be made ahead of time, making it a great option for busy weeknights. Simply prepare the dish as directed and then refrigerate it until ready to bake. When you're ready to serve, simply pop it in the oven and heat it through.

Let's cook with our recipes!

PORK COTTAGE ROLL & CABBAGE

Pork Cottage Roll & Cabbage image

Make and share this Pork Cottage Roll & Cabbage recipe from Food.com.

Provided by Lois M

Categories Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (3 lb) cottage roll
1 large onion, halved
3 carrots, peeled and trimmed
2 bay leaves
1 tablespoon peppercorn
1/2-1 head cabbage (whatever you need)
1/3 cup honey mustard
1 tablespoon brown sugar

Steps:

Put cottage roll in large pot or dutch oven; add onion, carrots, bay leaves, and peppercorns.
Cover with water.
Bring to a boil over high heat; reduce heat and simmer for 1 to 1-1/2 hours, depending on the size of the roast.
Remove meat from liquid and place in a baking pan; brush with honey mustard and brown sugar mixed to a paste. Reserve the liquid to cook the cabbage.
Place roast in the oven, just on "warm" while you cook the cabbage.
Thinly slice cabbage and cook in the liquid that the roast was in for approximately 10 to 15 minutes until desired tenderness.
Good served with boiled new potatoes.

PORK-STUFFED CABBAGE ROLLS

Pork-Stuffed Cabbage Rolls image

In this savory, mildly sweet dish green cabbage leaves are wrapped around a meat filling seasoned with tomato paste, apricot preserves, and sage.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes

Time 40m

Number Of Ingredients 10

Ingredients

1 small head green cabbage (2 pounds), cored
12 ounces lean ground pork
1 slice white sandwich bread, crumbled
1 medium carrot, shredded
3 scallions, trimmed and thinly sliced
2 tablespoons tomato paste
2 tablespoons apricot preserves
1/2 cup reduced-sodium canned chicken broth
1/2 teaspoon dried sage
Coarse salt and ground pepper

Steps:

In a pot of boiling water, cook cabbage until outer leaves are bright green and pliable, 6 to 8 minutes. Remove from pot. Pull off 8 leaves. Trim thick core from each leaf.
In a bowl, mix pork, bread, carrot, 2 scallions, tomato paste, preserves, 1/4 cup broth, sage, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place 1 cabbage leaf in a small bowl. Fill halfway with pork mixture; fold leaf over filling. Repeat with remaining leaves. Place rolls, seam sides down, in a single layer on a heatproof plate.
In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with rolls on rack. Pour remaining 1/4 cup broth over rolls; sprinkle with remaining scallion. Cover; steam until firm, 12 to 15 minutes (add more water as needed). Serve with steaming juices and scallions.

Nutrition Facts : Calories 303 g, Fat 18 g, Fiber 3 g, Protein 16 g

PORK AND CABBAGE ROLLS

Pork and Cabbage Rolls image

I received this recipe from my mother-in-law and made some adjustments. Because I'm allergic to tomatoes. I cover the rolls with chicken broth. Either way, they're fabulous!

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 medium head cabbage (3 pounds)
1 pound ground pork
1/2 pound sage-flavored pork sausage
1 cup chopped onion
2 cups cooked brown rice
1/4 teaspoon pepper
2 cups chicken broth or 2 cans (15 ounces each) seasoned tomato sauce

Steps:

Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Remove cabbage; set softened leaves aside. Return cabbage to boiling water to soften more leaves. Repeat until all leaves are softened. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls. Coarsely chop enough of the remaining leaves to measure 8 cups. Place chopped cabbage in an ungreased 13-in. x 9-in. baking dish. , In a skillet over medium heat, cook pork, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in rice. Place 1/2 cup meat mixture on each cabbage leaf. Fold in sides; starting at an unfolded edge, roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. , Place rolls, seam side down, in the baking dish. Sprinkle with pepper. Pour broth or tomato sauce over rolls. Cover and bake at 325° for 1 to 1-1/4 hours.

Nutrition Facts : Calories 443 calories, Fat 24g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 883mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 7g fiber), Protein 27g protein.

GINGERY CABBAGE ROLLS WITH PORK AND RICE

Gingery Cabbage Rolls With Pork and Rice image

These fork-tender cabbage rolls, filled with savory pork, rice and ginger, are the ultimate comfort food - perfect to serve as a cozy meal on a cold night. When assembling the rolls, you can simply fold the cabbage leaf onto itself as you would fold a burrito - and don't worry if the cabbage leaves tear. If there are any leftovers, reheat them with more chicken broth. They are good the day they are made, but even better the next day.

Provided by Sue Li

Categories dinner, meat, soups and stews, vegetables, main course

Time 4h

Yield 12 cabbage rolls (4 to 6 servings)

Number Of Ingredients 10

Ingredients

Kosher salt and black pepper
1 medium head savoy cabbage
1 1/2 pounds ground pork
1/3 cup uncooked short-grain white rice
1 large egg, lightly beaten
6 scallions, finely chopped (about 1 cup)
2 tablespoons finely chopped fresh ginger (from a 2-inch piece)
2 tablespoons soy sauce
2 cups chicken broth
Sesame oil, for serving

Steps:

Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping 1/4 cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.

COTTAGE ROLL /COTTAGE HAM

Cottage Roll /Cottage Ham image

I have made cottage rolls often but couldnt find a recipe here on Zaar so I thought I would post my old standby. It is like a corned beef flavour wise but it is a ham made from pork shoulder. It is much cheaper than pork roast, ham or corned beef usually.

Provided by Tara1183

Categories One Dish Meal

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (3 lb) cottage ham (Cottage Roll)
1 medium onion, chopped
5 carrots, peeled and sliced in 2 inch lengths
5 medium potatoes, peeled and cut in quarters
2 cups largely chopped cabbage (optional)

Steps:

Place cottage roll in roasting pan or crockpot.
Surround it with potatoes, carrots, onion and cabbage if you like.
You can add as many as will fit or what you need for supper or use any size cottage roll that will fit.
Sprinkle with pepper and cover roast 3/4 with water.
cover and Bake at 300 degrees for 3 hours or in crockpot on high 6 hours or low 8-10 hours.
Cottage roll should fall apart like a pot roast.
Serve with mustard (dijon is my favorite).
The leftover stock can be spiced up as a gravy or makes a great bean or pea soup base.

Tips:

Choose the right cabbage: Look for a firm, heavy head of cabbage with tightly packed leaves. Avoid any heads with brown spots or wilted leaves.
Blanch the cabbage leaves: This will make them more pliable and easier to roll.
Use a variety of fillings: Ground pork, beef, or turkey can all be used as the main filling for cottage rolls. You can also add vegetables, rice, or nuts to the filling for extra flavor and texture.
Season the filling well: Use a combination of herbs, spices, and salt and pepper to taste.
Roll the cabbage rolls tightly: This will help to keep them from falling apart during cooking.
Cook the cabbage rolls in a flavorful sauce: A tomato-based sauce or a cream sauce are both good options.
Serve the cabbage rolls hot: They can be served with mashed potatoes, rice, or a side salad.

Conclusion:

Pork cottage roll cabbage is a delicious and hearty dish that is perfect for a cold winter day. It is also a relatively easy dish to make, and it can be tailored to your own taste preferences. With a little planning and preparation, you can make a delicious and impressive meal that your family and friends will love.