Stuffed Cabbage Rolls
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
2 hrs
-
Servings
12 cabbage rolls
-
Calories
212 kcal
-
Course
Main Course
-
Cuisine
American
Stuffed Cabbage Rolls
Description
This recipe starts with tenderizing fresh cabbage leaves by boiling the whole head briefly to soften the leaves for rolling. The filling consists of ground beef blended with cooked rice, minced garlic, onion powder, salt, pepper, Worcestershire sauce, paprika, Italian herbs, fresh parsley, and an egg to bind the mixture. Half of the prepared tomato sauce is added to the filling to moisten and flavor it.
The filling is wrapped securely in each cabbage leaf and baked in a tomato sauce made by simmering onion, garlic, crushed tomatoes, tomato sauce, tomato paste, brown sugar, Worcestershire sauce, red wine vinegar, and Italian herbs. The sauce cooks until slightly thickened, providing a rich and tangy base for the tender rolls. The melding of the savory filling with the sweet and tangy tomato sauce results in a comforting dish with balanced flavors and gentle textures.
This meal is suitable for a filling main course and can be paired with simple sides or crusty bread to soak up the tomato sauce. The layered preparation and baking ensure the cabbage rolls are evenly cooked and infused with the sauce’s flavor.
Ingredients
Tomato Sauce:
- 2 tablespoons olive oil
- 1/2 onion diced
- 4 cloves garlic 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
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon italian herb blend dried
Cabbage Rolls:
- 1 pound ground beef leaner is better
- 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 herb blend dried
- 1/4 cup parsley chopped, fresh
- 1 egg
- 1 cabbage head
Instructions
Tomato Sauce:
- Place a large pot over medium heat and add olive oil. Add the onion once the oil is hot and cook for 2-3 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, Worcestershire, and red wine vinegar. Stir and bring to a simmer.
- Cook for 10-15 minutes, stirring from time to time.
Cabbage Rolls:
- In the meantime, bring a large pot of water to a boil.
- Preheat oven to 350 degrees F.
- 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 12 large leaves.
- In a large bowl, combine the ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, two tablespoons of fresh parsley, and the egg until combined.
- Add 1/2 cup of the prepared tomato sauce to the bowl and stir to combine.
- Lay each cabbage leaf on a flat surface, and using a small knife, cut a V-shaped notch to remove the cabbage rib's thick part.
- 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 mixture. Repeat with the remaining meat and cabbage leaves.
Bake:
- Coat a 9x13-inch pan with cooking spray. Pour half of the tomato sauce on the bottom, and arrange the cabbage rolls seam-side down in the baking dish. Top with the remaining sauce.
- Cover with foil. Bake for 70-90 minutes or until cabbage is tender and the meat is cooked through.
- Sprinkle with the remaining parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cabbage rolls
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 562mg | 23% |
| Potassium | 624mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 39mg | 43% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
