Stuffed Cabbage Rolls
User Reviews
5.0
12 reviews
Excellent
Stuffed Cabbage Rolls
Report
With tender cabbage leaves filled with perfectly seasoned ground beef and rice and topped with a sweet and sour tomato sauce, these Stuffed Cabbage Rolls are perfect for Sunday dinner or other special occasions.
Share:
Ingredients
Sauce:
- 2 tablespoons olive oil
- 1/2 medium onion diced
- 4 cloves garlic peeled and minced
- 28- ounce can crushed tomatoes do not drain
- 15- ounce can tomato sauce
- 2 tablespoons tomato paste
- salt and pepper to taste
- ¼ cup brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian herbs
Cabbage Rolls:
- 1 pound extra lean ground beef
- 1 cup cooked rice white or brown
- 1 tablespoon onion powder
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs blend
- 1/4 cup fresh parsley chopped
- 1 egg
- 1 head of cabbage
Add to Shopping List
Instructions
To Make the Sauce:
- In a large pot over medium heat, heat the olive oil then add the onion and cook for 3-5 minutes or until translucent.
- Add the garlic and cook for 30 seconds.
- Add the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, red wine vinegar, and Worcestershire sauce. Stir well and bring to a simmer.
- Simmer the sauce for 10-15 minutes, stirring often. Taste the sauce and adjust seasonings if needed.
- Coat a 9x13 inche baking dish with non-stick cooking spray. Ladle half of the tomato sauce into the bottom of the dish; set aside.
To Make the Cabbage Rolls:
- Preheat the oven to 350F degrees.
- Bring a large pot of water to a boil. Immerse the cabbage head in the boiling water and cook for 4-5 minutes or until the leaves are pliable. Remove from water and peel off 12 large leaves. When the leaves are cooled, cut a v-shaped notch at the base of each to remove the thick rib of the cabbage. Set the cabbage aside.
- In a large mixing bowl, combine the ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tablespoons of the fresh parsley, and the egg.
- Add 1/2 cup of the prepared tomato sauce to the bowl and stir to combine.
- Take 1/3 of a cup of the meat mixture and shape it into a log, place it in the center of a cabbage leaf. Roll the cabbage leaf around the meat then place in the prepared baking dish. Repeat with remaining meat and cabbage leaves.
- Top the cabbage rolls in the pan with the remaining sauce. Cover the pan with foil and bake at 350F for 70-90 minutes, or until the cabbage is fork-tender and the meat is cooked through.
- Sprinkle the cabbage rolls with the remaining parsley and serve hot with mashed potatoes.
Nutrition Information
Show Details
Calories
266kcal
(13%)
Carbohydrates
26g
(9%)
Protein
20g
(40%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
74mg
(25%)
Sodium
689mg
(29%)
Potassium
669mg
(19%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
809IU
(16%)
Vitamin C
12mg
(13%)
Calcium
58mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 74mg | 25% |
| Sodium | 689mg | 29% |
| Potassium | 669mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 809IU | 16% |
| Vitamin C | 12mg | 13% |
| Calcium | 58mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
