Stuffed Cabbage Rolls
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6
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Calories
336 kcal
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Course
Main Course
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Cuisine
American
Stuffed Cabbage Rolls
Description
Stuffed Cabbage Rolls feature a filling of ground beef mixed with cooked rice, finely chopped onion, garlic, salt, pepper, parsley, and an egg, blended with some tomato sauce to bind the mixture. Tender cabbage leaves are prepared by blanching in boiling water, then filled with the meat mixture and carefully rolled.
The rolls are cooked in a homemade tomato sauce made from sautéed onions and garlic combined with crushed tomatoes, tomato sauce, brown sugar, and red wine vinegar, which simmers to meld the flavors and provides a slightly sweet and tangy complement to the savory filling. The dish balances soft textures from the cabbage and rice with the rich, meaty filling.
These cabbage rolls are served as a warm main course. Their comforting blend of ingredients makes them a filling meal, traditionally enjoyed in various cuisines. The method encourages making the tomato sauce first while preparing the rolls, ensuring an efficient cooking process.
Ingredients
For the tomato sauce
- 2 tablespoons butter
- 1/2 cup onion finely chopped
- 1 teaspoon garlic minced
- 28 ounce can crushed tomatoes do not drain
- 15 ounce can tomato sauce
- salt to taste
- black pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
For the cabbage rolls
- 1 pound ground beef I use 90% lean
- 1 cup rice cooked
- 1/2 cup onion finely chopped
- 1 teaspoon garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup parsley chopped, divided use, fresh leaves
- 1 egg
- 1 head cabbage
- cooking spray
Instructions
- For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
- Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
- Stir in the brown sugar and red wine vinegar. Bring to a simmer.
- Cook for 10-15 minutes, stirring occasionally.
- While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil.
- Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
- Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine.
- Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
- Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
- Preheat the oven to 350 degrees F.
- Coat a 9"x13" pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.
- Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.
- Sprinkle with remaining 2 tablespoons of parsley, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 86mg | 29% |
| Sodium | 657mg | 27% |
| Potassium | 1180mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 75mg | 83% |
| Calcium | 140mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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