Easy Cabbage Rolls
User Reviews
5.0
2,685 reviews
Excellent
Easy Cabbage Rolls
Report
Homemade Cabbage Rolls, just like my Grandma used to make, are filled with seasoned meat and rice and smothered in a rich tomato sauce. They're the ultimate comfort food.
Share:
Ingredients
- 1 head green cabbage
- 1 cup long grain white rice uncooked
- 1 pound lean ground pork or ground turkey
- ½ pound lean ground beef
- 2 small onions diced
- 3 cloves garlic minced
- ½ teaspoon dried dill
- 3 tablespoons chopped fresh parsley or, 1 tablespoons dried parsley
- salt and black pepper to taste
- 1 (14.5 ounce each) can diced tomatoes with juices
- 1 egg
- 1 ¾ cups tomato sauce divided
- 1 (10.75 ounce each) can condensed tomato soup
Instructions
- Boil cabbage leaves for about 2 minutes or until soft. (See note below for removing leaves). Set aside to cool.
- Preheat oven to 350°F.
- Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
- Cook pork (or turkey), beef, onions, garlic, & seasonings in a pan until no pink remains. Drain any fat. Add in rice, diced tomatoes, and ⅓ cup of tomato sauce. Stir in egg.
- Mix the remaining tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan.
- Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ¼ to ⅓ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See note for small leaves). Repeat with remaining cabbage.
- Pour sauce over the cabbage and cover tightly with foil. Bake for 75-90 minutes. Let cool for 15 minutes before serving.
Notes
- To remove leaves from head of cabbage, cut approx ¼" off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves.
- Once boiled, use a small knife to cut the thick stem off the leaf (image above).
- Overlap smaller leaves and fill, even if they're not pretty, they'll cook perfectly.
- You may have leftover filling depending on the size of your cabbage. Extra filling can be added to tomato soup, or stuffed in zucchini or bell peppers.
- Cabbage rolls can be frozen before or after baking.
Nutrition Information
Show Details
Calories
488
(24%)
Carbohydrates
40g
(13%)
Protein
25g
(50%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Cholesterol
108mg
(36%)
Sodium
431mg
(18%)
Potassium
895mg
(26%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
620IU
(12%)
Vitamin C
66.1mg
(73%)
Calcium
113mg
(11%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488 | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 108mg | 36% |
| Sodium | 431mg | 18% |
| Potassium | 895mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 66.1mg | 73% |
| Calcium | 113mg | 11% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
2,685 reviews
Excellent
Other Recipes
You'll Also Love
Potato and cheese pierogi the American way – homemade cheddar pierogi
International, Polish
5.0
(12 reviews)
