Stuffed Cabbage Rolls 🥬🍖
Ingredients:
1 large cabbage (leaves separated)
2 cups ground beef
1 medium onion, chopped
1 cup cooked rice
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 teaspoon salt
1/2 teaspoon black pepper
1 (28 ounce) can tomato sauce
1/2 cup water
2 tablespoons olive oil
Instructions:
- Prepare the Cabbage: Gently core the cabbage and remove the outer leaves, saving them for later use. Carefully separate the remaining leaves, ensuring they are large enough to hold the filling.
- Make the Filling: In a large bowl, combine the ground beef, chopped onion, cooked rice, parsley, dill, salt, and pepper. Mix well to combine.
- Stuff the Cabbage: Lay a cabbage leaf flat. Place a spoonful of the filling (about 2-3 tablespoons) in the center of the leaf. Fold the sides of the leaf inward, then roll tightly from the bottom up to form a roll. Repeat with the remaining leaves and filling.
- Cook the Rolls: Heat the olive oil in a large pot or Dutch oven over medium heat. Arrange the cabbage rolls in the pot, seam-side down.
- Simmer: Pour the tomato sauce and water over the cabbage rolls. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 – 2 hours, or until the cabbage is tender and the filling is cooked through. Check periodically and add more water if the sauce becomes too thick.
Prep time: 30 minutes
Cook time: 1.5 – 2 hours
Total time: 2.5 – 3 hours
Equipment: Large pot or Dutch oven, cutting board, knife, bowl
Tips:
To prevent the cabbage leaves from tearing, do not overstuff them.
For a richer flavor, brown the ground beef before adding the other ingredients.
You can substitute ground pork or a mixture of ground beef and pork for the ground beef.
Add a bay leaf to the sauce for extra flavor.
Variations:
Sour Cream Topping: Before serving, top the cabbage rolls with a dollop of sour cream.
Bacon: Add cooked bacon to the filling for a smoky flavor.
Spices: Add a pinch of red pepper flakes or garlic powder to the filling.
Serving Suggestions:
Serve hot with mashed potatoes, polenta, or rice.
A side of coleslaw complements the richness of the cabbage rolls.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freeze for up to 2-3 months.
Nutritional Information: (Approximate per serving – based on 8 rolls, excluding sauce)
Calories: 350-400
Protein: 20-25g
Fat: 15-20g
Carbohydrates: 30-35g
enjoy