Description
Delicious stuffed cabbage rolls filled with rice and meat.
Ingredients
Scale
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 cup tomato sauce
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of water to boil. Carefully remove the cabbage core and place the head in boiling water for 2-3 minutes to soften the leaves.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
- In a bowl, combine ground beef, cooked rice, sautéed onion and garlic, salt, pepper, and paprika.
- Remove cabbage leaves and trim the thick vein at the base of each leaf.
- Place a generous spoonful of filling at the bottom of each cabbage leaf. Roll it tightly, tucking in the sides.
- Place the rolls seam side down in a baking dish. Pour diced tomatoes and tomato sauce over the top.
- Cover with foil and bake for 1 hour.
- Remove the foil and bake for an additional 15 minutes.
Notes
- Substitute ground turkey for a leaner option.
- Use quinoa instead of rice for a gluten-free version.
- For a vegetarian option, use lentils or mushrooms as filling.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: stuffed cabbage rolls, comfort food, easy recipe