Description
Delicious stuffed cabbage rolls filled with meat, rice, and spices, topped with a savory tomato sauce.
Ingredients
Scale
- 1 large head of cabbage
- 1 pound ground beef or ground turkey
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 tablespoon fresh parsley (or 1 teaspoon dried)
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 1 tablespoon lemon juice or vinegar
- Optional: Beef broth or chicken broth
Instructions
- Start by preparing the cabbage. Bring a large pot of salted water to a boil. Carefully lower the whole head of cabbage into the boiling water and let it cook for about 2-3 minutes.
- While the cabbage is cooling, mix the filling. In a large bowl, combine ground beef (or turkey), cooked rice, chopped onion, minced garlic, egg, salt, pepper, paprika, and parsley. Mix everything thoroughly.
- Once the cabbage has cooled enough, gently pull off the outer leaves, needing about 12-15 leaves.
- Preheat your oven to 350°F (175°C). Fill the cabbage leaves with about 2-3 tablespoons of the meat mixture, folding in the sides and rolling it up.
- For the sauce, blend diced tomatoes, tomato sauce, and lemon juice in a bowl and pour this over the stuffed rolls.
- Cover the baking dish with aluminum foil and bake for about 60 minutes.
- After an hour, remove the foil and bake an additional 10-15 minutes.
Notes
Ensure to taste the filling mixture for seasoning before rolling. Cabbage rolls can be made ahead of time and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg