Description
Stuffed cabbage rolls filled with a savory mixture of meat and rice, wrapped in tender cabbage leaves.
Ingredients
Scale
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of water to a boil. Remove the core from the cabbage and gently place the whole head in the water for 2-3 minutes until leaves soften.
- Carefully remove the cabbage and let it cool. Peel off 12 leaves.
- In a bowl, mix ground beef, cooked rice, onion, garlic, salt, pepper, and paprika.
- Place about 2 tablespoons of the meat mixture on each cabbage leaf. Fold in the sides and roll up tightly.
- In a large baking dish, spread some tomato sauce on the bottom. Arrange the cabbage rolls seam side down in the dish.
- Pour the remaining tomato sauce over the rolls and add water to the dish.
- Cover with foil and bake for 1 hour.
- Remove the foil and bake for an additional 15 minutes to brown the tops.
- Let them cool for a few minutes before serving.
Notes
- Make sure to not overfill the cabbage leaves.
- Use a sharp knife to cut the core from the cabbage for easier removal of leaves.
- Feel free to add spices to your meat mixture for extra flavor.
- Leftovers can be refrigerated and reheated easily.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 2 rolls
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: stuffed cabbage rolls, cabbage rolls, meat and rice rolls