Description
These Stuffed Cabbage Rolls feature a delightful blend of ground meat, rice, and spices, all wrapped in tender cabbage leaves and simmered in a rich tomato sauce. Perfect for a quick, satisfying dinner that everyone will love!
Ingredients
Scale
- 1 large head of cabbage
- 1 lb ground beef or pork (or a mix)
- 1 cup cooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 cups tomato sauce or crushed tomatoes
- 1 cup beef broth
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Boil a large pot of water and remove the core from the cabbage. Submerge the whole head in the boiling water for 5–7 minutes until the leaves soften. Carefully remove and cool, then separate the leaves.
- In a mixing bowl, combine the ground meat, cooked rice, onion, garlic, egg, salt, black pepper, and paprika. Stir until all ingredients are well mixed.
- Take 2–3 tablespoons of the filling and place it in the center of each cabbage leaf. Fold the sides inward and roll tightly like a burrito.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Place the rolls seam-side down and lightly brown them on all sides.
- Pour the tomato sauce and beef broth over the cabbage rolls. Bring to a simmer, then cover and cook over low heat for 45–60 minutes until the rolls are tender and cooked through.
- Garnish with fresh parsley before serving.
Notes
Make sure the cabbage leaves are cooked just enough to be pliable for easy rolling.
These rolls can be prepared in advance and reheated just before serving for convenience.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg