Stuffed Cabbage Rolls Recipe

13 March 2020 Bookmark • 0

Filled Cabbage Rolls are hearty and attractive, packed with rice, ground meat, and cooked in a delicious tomato-based sauce! A complete meal on its very own with protein, carbs, and fiber!

Stuffed Cabbage Rolls are a traditional! The aroma that this dish offers off because it chefs really brings lower back recollections from my childhood when my mom used to cook it for us!

Stuffed Cabbage Rolls Recipe

Each chew is meaty, juicy, and flawlessly balanced with the rice. The mixture of herbs and spices also plays an vital role in making the flavors shine. The tomato sauce is a real winner on this dish, too.

The cabbage leaves themselves aren't so flavorful, however they make a pleasant and robust wrap whose taste absolutely matches the beefiness. also, i really like how you could without problems serve every part of this dish in character rolls, without a trouble and super presentation. do that recipe now!

INGREDIENTS:

Tomato Sauce:

2 tablespoons olive oil
1/2 onion (diced)
4 cloves garlic (minced)
28 ounce can crushed tomatoes (do not drain)
15 ounce can tomato sauce
2 tablespoons tomato paste
Salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian herbs

Cabbage Rolls:

1 pound ground beef (leaner is better)
1 cup cooked rice (white or brown)
1 tablespoon onion powder
4 cloves garlic (minced)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried Italian herbs
1/4 cup fresh parsley (chopped)
1 egg
1 head cabbage

INSTRUCTIONS:

Tomato Sauce:

Place a large pot over medium heat and add olive oil, once the oil is hot, add the onion and cook for 2-3 minutes or until translucent.
Add the garlic and cook for 30 seconds.
Add the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, Worcestershire and red wine vinegar. Stir and bring to a simmer.
Cook for 10-15 minutes, stirring from time to time.

Cabbage Rolls:

In the meantime, bring a large pot of water to a boil.
Preheat oven to 350 degrees F.
Immerse the cabbage head in the boiling water and cook for 4-5 minutes or until the leaves are pliable.
Remove from water and peel 12 large leaves.
In a large bowl, mix until combined ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tablespoons of fresh parsley and the egg.
Add 1/2 cup of the prepared tomato sauce to the bowl and stir to combine.
Lay each cabbage leaf on a flat surface, and using a small knife cut a V-shaped notch to remove the thick part of the cabbage rib.
Take 1/3 of a cup of the meat mixture and shape it into a log, place it in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.

Bake:

Coat a 9x13 inches pan with cooking spray. Pour half of the tomato sauce on the bottom and arrange the cabbage rolls seam side down, in the baking dish. Top with the remaining sauce.
Cover with foil.
Bake for 70-90 minutes or until cabbage is tender and the meat is cooked through.
Sprinkle with the remaining parsley and serve.