Description
Delicious and comforting stuffed cabbage rolls filled with a savory mixture of meat and rice, smothered in a rich tomato sauce that’s perfect for family gatherings.
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 made ahead of time and taste even better the next day. Perfect for freezing for future meals.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg