Cabbage Rolls
A comforting and satisfying dish combining ground meat, rice, and fresh cabbage baked in tomato sauce. Perfect for families and gatherings.
Ingredients
Cabbage and Vegetable Prep
- 1 large head cabbage Choose a large head of cabbage for bigger leaves; this makes rolling easier.
- 1 cup cooked rice
Meat Mixture
- 1 pound ground beef (or turkey) Can substitute turkey if desired.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
Sauce
- 1 can (14.5 oz) diced tomatoes
- 2 cups tomato sauce
Garnish
- Fresh parsley Optional, for garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Carefully remove the leaves from the cabbage and boil them in a large pot of salted water for 2-3 minutes until softened.
- In a mixing bowl, combine ground beef, cooked rice, onion, garlic, salt, pepper, and paprika.
Assembly
- Place a spoonful of the meat mixture on each cabbage leaf, fold in the sides, and roll tightly.
- Place the rolls seam side down in a baking dish.
- Pour diced tomatoes and tomato sauce over the rolls.
Cooking
- Cover with foil and bake for 1 hour.
- Garnish with fresh parsley before serving.
Notes
You can prepare the rolls a day in advance and store them in the fridge. Bake before serving. If you have leftover cabbage rolls, let them cool completely before storing. Place them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. To reheat, simply warm them in the oven or microwave until heated through. Experiment with different seasonings to suit your taste. For a vegetarian version, replace the ground meat with black beans or lentils.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 7gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 4g
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