Stuffed Cabbage Rolls Recipe
User Reviews
5
Stuffed Cabbage Rolls Recipe
Description
This Stuffed Cabbage Rolls Recipe begins by boiling a whole green cabbage head briefly to loosen and soften the outer leaves for easy wrapping. The filling consists of a mixture of ground meat (beef or turkey), cooked rice, onions, garlic, fresh parsley, egg, and seasonings including paprika, cayenne, salt, and pepper. The tomato sauce includes sautéed onions and garlic combined with tomato sauce, crushed tomatoes, Worcestershire sauce, sugar to balance acidity, and seasonings.
After assembling the rolls by wrapping the filling in the cabbage leaves, the rolls are baked in the tomato sauce, allowing the flavors to meld. The resulting dish balances the savory meat and rice filling with the slightly sweet and acidic tomato sauce, while the cabbage imparts a tender texture that holds the components together. This dish can be served as a main course, offering a filling and satisfying meal.
Large cabbage leaves are preferable for easier wrapping without tearing. For a low-carb alternative, cooked cauliflower rice may replace the standard rice. Ground meats with specified fat content can be used according to preference. Leftovers store well in an airtight container refrigerated for up to five days.
Ingredients
- 1 cabbage green, large head
Tomato Sauce:
- 2 Tbsp. neutral cooking oil olive or avocado, generic cooking oil
- 1 cup sweet onion finely chopped, divided
- 2 cloves garlic crushed
- 15 oz. tomato sauce canned
- 15 oz. crushed tomatoes canned
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. sugar optional
- 1 tsp. salt to taste
- ½ tsp. black pepper to taste
Filling:
- 1 lb. ground beef or turkey, uncooked*
- 1 cup rice cooked, white or brown*
- ½ cup sweet onion finely chopped, divided
- 1 clove garlic crushed
- 1 egg
- 1 tsp. salt
- ¼ tsp. black pepper
- 3 Tbsp. parsley finely chopped, fresh
- ¼ tsp. paprika
- ⅛ tsp. cayenne pepper
Instructions
- Preheat oven to 350°F.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Cut and remove about 1 inch from the bottom of the head of cabbage. Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable. Remove the boiled head of cabbage from the pot and place on a dish towel to let drain. Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.
- Make Tomato Sauce: Add oil and chopped onion to a large skillet over medium heat. Sauté 2-3 minutes, or until the onion has softened. Add crushed garlic and continue sautéing for an additional minute. Add tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine. Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.
- Make Meat Mixture: Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.
- Assemble Cabbage Rolls: Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib. Add in about 3-4 tablespoons of the filling mixture into each leaf. Fold the right side of the leaf over the filling and then fold the left side over. Starting at the base, begin rolling the cabbage leaf up. Repeat the previous steps with the remaining filling and cabbage leafs.
- Bake in Oven: Spray a large 9x13 inch baking dish with non-stick cooking spray. Pour in tomato sauce and spread it out along the bottom of the dish. Place cabbage rolls, seam-side-down, in two rows of six rolls. Cover the baking dish with a piece of aluminum foil and bake in preheated 350°F oven for 60-75 minutes.
Notes
- Use a medium-large head of green cabbage to obtain large, pliable leaves for rolling.
- Substitute cooked cauliflower rice for a low-carb option instead of regular rice.
- Ground meat options include 90/10 or 93/7 lean ground beef or turkey as preferred.
- Store leftover rolls sealed in an airtight container in the refrigerator for 3 to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 21g | 42% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1222mg | 51% |
| Potassium | 1089mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 16g | 32% |
| Vitamin A | 1420IU | 28% |
| Vitamin C | 81mg | 90% |
| Calcium | 149mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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