Stuffed Cabbage Rolls
User Reviews
5
Stuffed Cabbage Rolls
Description
This recipe starts by simmering large cabbage leaves until pliable for rolling. The filling combines extra lean ground beef, cooked rice, onion powder, garlic, Worcestershire sauce, paprika, Italian herbs, fresh parsley, and an egg to bind. Each leaf is filled and folded into neat rolls.
Simmered tomato sauce made from crushed tomatoes, tomato paste, brown sugar, red wine vinegar, garlic, and Worcestershire sauce provides a rich, tangy base with a touch of sweetness. Baking the rolls in this sauce infuses them with deep flavor while keeping the meat filling moist.
The resulting dish serves well as a hearty main course, satisfying and comforting. The blend of herbs and seasonings makes it aromatic and flavorful without overpowering the natural components.
Ingredients
Sauce:
- 2 tablespoons olive oil
- 1/2 onion diced, medium
- 4 cloves garlic peeled and minced
- 28- ounce crushed tomatoes do not drain, canned
- 15- ounce tomato sauce canned
- 2 tablespoons tomato paste
- salt to taste
- black pepper to taste
- ¼ cup brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon italian herb blend dried
Cabbage Rolls:
- 1 pound ground beef extra lean
- 1 cup rice white or brown, cooked
- 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 italian herbs dried blend
- 1/4 cup parsley chopped, fresh
- 1 egg
- 1 cabbage head
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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