Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Total Time: 2 hrs | Servings: 12 cabbage rolls
Hearty and delicious. These stuffed cabbage rolls bring dinner to the next level! The cabbage leaves are stuffed with rice, and ground meat, and cooked in a scrumptious tomato-based sauce. Serve these rolls with a side of mashed potatoes, or salad, or pair them with breadsticks or dinner rolls.
Ingredients
Tomato Sauce:
4 cloves garlic (minced)
2 tbsp olive oil
1/2 onion (diced)
1 tbsp Worcestershire sauce
28 oz. can of crushed tomatoes – DO NOT DRAIN
2 tbsp tomato paste
2 tbsp brown sugar
1 tbsp red wine vinegar
1 tsp dried Italian herbs
15 oz. can of tomato sauce
Salt and pepper to taste
Cabbage Rolls:
1 egg
1 lb. ground beef (leaner is better)
1 tbsp onion powder
1 tsp paprika
1 tsp dried Italian herbs
4 cloves garlic (minced)
1 tbsp Worcestershire sauce
1 c. cooked rice (white or brown)
1 head cabbage
1/4 c. fresh parsley (chopped)
1 tsp salt
1/2 tsp pepper
How to make Stuffed Cabbage Rolls
Tomato Sauce:
Step 1: Heat the olive oil in a large pot over medium heat. Add the onion once the oil is hot and saute for about 2 to 3 minutes until translucent. Then, toss in the garlic and cook for another 30 seconds.
Step 2: Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, Worcestershire, and red wine vinegar. Let the mixture simmer for about 10 to 15 minutes, stirring often.
Cabbage Rolls:
Step 3: Meanwhile, bring a large pot of water to a boil.
Step 4: Prepare the oven. Preheat it to 350 degrees F.
Step 5: In the boiling water, immerse the cabbage head and cook for about 4 to 5 minutes until the leaves are pliable. Then, take the cabbage head out of the water and peel 12 large leaves.
Step 6: Place the ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tablespoons of fresh parsley, and the egg in a large bowl. Mix until just combined. Add half a cup of the prepared tomato sauce and mix again until blended.
Step 7: On a flat surface, lay each cabbage leaf. To remove the thick part of the cabbage rib, cut a V-shaped notch using a small knife.
Step 8: Form 1/3 cup of the meat mixture into a log and put it in the middle of a cabbage leaf. Around the meat mixture, roll the cabbage leaf. Do the same with the rest of the meat and cabbage leaves.
Bake:
Step 9: Using cooking spray, grease a 9 x 13-inch pan. On the bottom, pour half of the tomato sauce and arrange the cabbage rolls seam-side down. On top, spread the rest of the sauce.
Step 10: Tent the dish with foil and place it in the preheated oven. Bake for about 70 to 90 minutes or until the cabbage is tender and the meat is completely cooked.
Step 11: Before serving, garnish with the rest of the parsley. Enjoy!
Nutrition Facts:
Calories: 212 kcal | Carbohydrates: 19g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 562mg | Potassium: 624mg | Fiber: 4g | Sugar: 10g | Vitamin A: 618IU | Vitamin C: 39mg | Calcium: 84mg | Iron: 3mg
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