Niños Envueltos--Stuffed Cabbage Rolls

Niños Envueltos--stuffed Cabbage Rolls

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Vicki Butts (lazyme)


The filling and tomato sauce can be made one day ahead to save time. Many Argentine families traditionally serve Niños Envueltos on Christmas Eve.


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15 Min
2 Hr 30 Min


  • 1
    head cabbage
  • 3 Tbsp
    olive oil
  • 1/2 large
    onion, finely chopped
  • 1 28-oz can(s)
    crushed tomatoes
  • 1 Tbsp
    dried parsley, or 3 tblspn fresh
  • 1
    carrot, grated
  • 1/2 tsp
  • ·
    pepper, to taste
  • 1/2 lb
    ground pork
  • 1/2 lb
    ground beef
  • 1 c
    wild rice (or a blend of rices)
  • 1 c
    mushrooms, chopped
  • 1/2 large
    onion, chopped
  • 2 Tbsp
  • 1
  • 1
    garlic clove, minced
  • 1/4 tsp
  • 1 Tbsp
    dried parsley
  • ·
    salt and pepper, to taste

How to Make Niños Envueltos--Stuffed Cabbage Rolls


  1. Begin by making the rice according to the brand's instructions. (Usually 2:1 water to rice, and simmer, covered, until water has absorbed, about 30 minutes.)
  2. Next, the cabbage
    With a sharp knife, cut the hard, thick core from the bottom of the cabbage. Bring a large pot of water to boil, remove the large, tough outer leaves of the cabbage and discard, and place the cabbage in the boiling water. Boil until a knife inserted into the cabbage goes in easily, but leaves are not too soft, about 20 minutes or so. Remove from the water and let cool slightly.
  3. Meanwhile, start the tomato sauce. In a non-reactive saucepan, heat the oil over medium-high heat, and add the 1/2 chopped onion, cooking until translucent but not brown. Add in the crushed tomatoes, parsley and grated carrot. Add salt and pepper, and let simmer for about 25 minutes.
  4. While the sauce simmers, make the filling. In a large frying pan, melt the butter over medium high heat.
  5. Add in the onion and garlic, cooking until translucent but not browned. Add in the pork, beef and mushrooms, cooking and chopping meat apart with a flat spatula, until the meat and mushrooms have cooked through, about 7 minutes.
  6. Add in the salt and pepper and taste. Add in the rice into the mixture and combine. Add the egg, nutmeg and parsley and mix well.
  7. Preheat the oven to 375 degrees Fahrenheit.
  8. Separate out the leaves and lay out on a clean, flat surface. For the tougher outer leaves, it might be necessary to cut out the tough core piece from each leaf.
  9. Put a large spoonful of filling in the center of each leaf and roll the leaf up.
  10. Arrange the rolls in a single layer in a large casserole dish, and cover with the tomato sauce and then a lid or aluminum foil.
  11. Bake for 1 hour, or until the leaves are tender.
  12. Serve hot from the oven with extra sauce.

Printable Recipe Card

About Niños Envueltos--Stuffed Cabbage Rolls

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Latin American

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