Stuffed Cabbage Rolls

Stuffed cabbage Rolls

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Servings: 4–5

Ingredients 

• 1 large green cabbage
• 1 lb (450 g) ground beef
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2½ cups tomato sauce
• 1 cup beef or chicken broth

Instructions 

1. Fill a large pot with water and bring it to a boil over medium-high heat. Carefully place the whole cabbage into the boiling water. Cook for about 5–7 minutes, turning occasionally so the outer leaves soften evenly.
2. Carefully remove the cabbage from the water. Peel away 8–10 large softened leaves and place them on a plate to cool. If the inner leaves are still firm, return the cabbage to the boiling water for another 2–3 minutes.
3. Once the cabbage leaves are cool enough to handle, lay each leaf flat on a cutting board. Use a sharp knife to carefully trim the thick center stem without cutting through the leaf. This makes the cabbage much easier to fold and roll.
4. Place the ground beef in a large mixing bowl. Add the cooked rice, finely chopped onion, minced garlic, paprika, salt, and black pepper.
5. Gently mix the ingredients with your hands or a spoon until everything is evenly combined. Do not overmix because this can make the beef filling too firm after cooking.
6. Preheat the oven to 375°F (190°C).
7. Place one cabbage leaf on a clean work surface with the stem end facing you. Spoon about ¼ cup of the beef and rice mixture near the bottom center of the leaf.
8. Fold the bottom of the cabbage leaf over the filling. Fold both sides inward, then continue rolling the leaf forward until the filling is completely enclosed. Repeat this process with the remaining cabbage leaves and filling.
9. Spread approximately ½ cup of tomato sauce evenly across the bottom of a large baking dish. This prevents the cabbage rolls from sticking and gives them additional flavor.
10. Arrange the prepared cabbage rolls seam-side down in the baking dish. Place them close together so they maintain their shape during baking.
11. In a bowl or measuring jug, combine the remaining tomato sauce with the beef or chicken broth. Stir until well combined.
12. Pour the tomato sauce mixture evenly over the cabbage rolls. Make sure each roll is well coated with sauce.
13. Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for approximately 60 minutes.
14. Carefully remove the foil after 60 minutes. Continue baking uncovered for another 15–20 minutes, or until the cabbage is very tender, the filling is completely cooked, and the tomato sauce has thickened slightly.
15. If you prefer lightly browned edges, turn the oven to broil and cook the cabbage rolls for an additional 2–3 minutes. Watch them carefully so they do not burn.
16. Remove the baking dish from the oven and allow the cabbage rolls to rest for about 5–10 minutes before serving. Spoon some of the warm tomato sauce from the baking dish over each serving.

Tips

• Use Savoy cabbage if you prefer softer and more flexible leaves that are especially easy to roll.
• Do not overfill the cabbage leaves because the filling needs enough room to cook properly.
• Make all the cabbage rolls approximately the same size so they cook evenly.
• If a cabbage leaf tears slightly, overlap the torn section before rolling.
• Add dried oregano, parsley, thyme, or chili flakes to the tomato sauce for extra flavor.
• Cooked rice works best because uncooked rice may absorb too much liquid during baking.
• Allow the rolls to rest for several minutes after baking so they hold their shape better when served.

Nutrition

Approximate nutrition per serving:

Calories: 350–420
Protein: 24–28 g
Carbohydrates: 30–35 g
Fat: 14–18 g
Fiber: 5–7 g
Sugar: 8–10 g
Sodium: 650–800 mg

Nutritional values can vary depending on the type of ground beef, tomato sauce, broth, and serving size used.

Benefits 

Stuffed Cabbage Rolls provide a satisfying combination of protein, vegetables, and carbohydrates in one meal. Ground beef is a good source of protein, iron, zinc, and vitamin B12, while cabbage provides fiber, vitamin C, vitamin K, and several antioxidants.

Rice provides carbohydrates that help make the meal filling and provide energy. Tomatoes also contain vitamin C, potassium, and lycopene, an antioxidant naturally found in cooked tomato products.

Using lean ground beef can help reduce the overall fat content while keeping the recipe rich in protein.

Storage 

Allow leftover cabbage rolls to cool before transferring them to an airtight container. Store them together with some of the tomato sauce so they remain moist.

Refrigerate the cabbage rolls for up to 4 days.

To reheat, place individual portions in the microwave and heat until thoroughly hot. You can also place the rolls in a covered baking dish and warm them in a 350°F (175°C) oven for about 15–20 minutes.

For longer storage, place cooled cabbage rolls and sauce in a freezer-safe container. Freeze for up to 3 months. Thaw them overnight in the refrigerator before reheating.

For the best texture, reheat frozen cabbage rolls slowly with plenty of their tomato sauce to prevent the cabbage and filling from drying out.