Ingredients
For the Cabbage Rolls:
- 1 medium head cabbage (about 3 pounds)
- ½ lb (225 g) ground beef
- ½ lb (225 g) ground pork
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
For the Tomato Sauce:
- 1 can (15 oz) tomato sauce, divided
- 1 tablespoon brown sugar (optional)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
1. Prepare the Cabbage Leaves
- Remove the core from the cabbage.
- Place the cabbage head in boiling water for 5–7 minutes, peeling off the softened leaves as they loosen.
- Drain and let the leaves cool.
- Trim the thick center vein from each leaf for easier rolling.
2. Make the Filling
- In a large bowl, combine ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, paprika, parsley, and Italian seasoning.
- Mix until well combined.
3. Roll the Cabbage
- Place about 2–3 tablespoons of filling in the center of each cabbage leaf.
- Fold in the sides and roll tightly like a small burrito.
4. Prepare the Sauce
- Mix tomato sauce with brown sugar, Worcestershire sauce, garlic powder, and onion powder.
5. Air Fry the Cabbage Rolls
- Preheat air fryer to 360°F (182°C).
- Place cabbage rolls seam-side down in an air fryer-safe baking dish.
- Pour half of the tomato sauce over the rolls.
- Cover the dish tightly with foil.
- Air fry for 25–30 minutes.
6. Finish Cooking
- Remove the foil and spoon the remaining sauce over the rolls.
- Air fry uncovered at 350°F (177°C) for an additional 5–8 minutes until the sauce is bubbling and the meat is fully cooked (160°F/71°C internal temperature).
7. Serve
- Garnish with fresh parsley.
- Serve warm with extra tomato sauce, mashed potatoes, or a side salad.
Air Fryer Tip: Cooking the rolls in a covered dish keeps them tender and prevents the cabbage leaves from drying out.
