Description
Stuffed Cabbage Rolls are a comforting and classic dish made with tender cabbage leaves filled with seasoned meat and rice, baked in a rich tomato sauce.
Ingredients
Units
Scale
- 1 large head of green cabbage
- 1 lb ground beef (or a mix of beef and pork)
- 1 cup cooked white rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 2 cups tomato sauce or crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (optional)
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Bring a large pot of water to a boil. Core the cabbage and carefully remove whole leaves. Boil until tender and pliable, about 5 minutes. Drain and set aside.
- In a bowl, mix ground beef, cooked rice, chopped onion, garlic, egg, salt, pepper, and paprika.
- Place a cabbage leaf flat on a surface. Add a portion of the meat mixture in the center and roll up like a burrito, tucking in the sides.
- Arrange the rolls seam-side down in a baking dish.
- Pour the tomato sauce over the cabbage rolls. Cover with foil.
- Bake covered for 1 hour. Remove foil and bake for an additional 15 minutes.
- Garnish with fresh parsley before serving.
Notes
- Use green cabbage for its large, pliable leaves.
- Can be assembled a day in advance and baked later.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze up to 2 months.
- Reheat in oven at 350°F for 15–20 minutes or from frozen.
- Use brown rice or ground turkey as a variation.
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg