Description
A heartwarming dish of tender cabbage leaves enveloping a rich filling of ground meat and rice, topped with tangy tomato sauce.
Ingredients
Scale
- 1 large head of cabbage
- 1 pound ground meat (beef, pork, or turkey)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Carefully remove the core from the cabbage head and bring a large pot of salted water to a boil. Cook the cabbage leaves for about 2-3 minutes until pliable. Remove and drain.
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until soft.
- In a large bowl, combine ground meat, cooked rice, sautéed onions, salt, pepper, paprika, and Worcestershire sauce. Mix well.
- Place a scoop of the filling on each cabbage leaf, fold in the sides, and roll up tightly.
- In a baking dish, spread some tomato sauce on the bottom. Arrange the cabbage rolls seam side down and pour the remaining tomato sauce over the top.
- Cover with foil and bake for 45-60 minutes until the meat is cooked through.
- Serve warm, garnished with fresh parsley if desired.
Notes
These rolls can be frozen for later, just cool them completely before wrapping. They can be prepared ahead of time and refrigerated before baking for up to a day.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: main course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg