Stuffed Cabbage Recipe

A classic and flavorful recipe, these Stuffed Cabbage Rolls are a dinner recipe everyone loves and they always come back for seconds!

Stuffed Cabbage Rolls

A classic and flavorful recipe, these Stuffed Cabbage Rolls are a dinner recipe everyone loves and the always come back for seconds!

Prep: 30min

Total: 120min

Serving Size: 1 serving

Nutrition Facts: calories 323 kcal, Carbohydrate 29 g, Protein 17 g, Fat 16 g, Saturated Fat 6 g, Trans Fat 1 g, Cholesterol 54 mg, Sodium 735 mg, Fiber 6 g, Sugar 13 g, unSaturated Fat 8 g, servingSize 1 serving

Ingredients:

• 1 large head cabbage
• ¾ cup cooked white rice
• ½ pound ground beef
• ½ pound ground pork
• 1 small onion, small diced
• 1 Tablespoon of freshly chopped parsley
• 1 teaspoon salt
• ½ tsp garlic powder
• ½ teaspoon onion powder
• ½ teaspoon pepper
• 10 ounce can tomato soup
• 15 ounce can diced or crushed tomatoes
• ½ teaspoon sugar

Instruction:

1. Spray a 9×13-inch baking dish. Preheat the oven to 350F degrees.
2. Use a long thin knife to remove the core from 1 large head cabbage.
3. Place the cabbage in a covered microwave-safe dish with ½ cup of water. Cook on high power for 5 minutes.
4. Turn the cabbage over and cook for another 10 minutes. Drain the water out of the cabbage bowl completely and allow it to cool enough to handle.
5. Then, peel the leaves off one at a time and allow them to dry and fully cool on a kitchen towel.
6. While the cabbage is cooling, stir together the ingredients to fill the rolls. Combine ¾ cup cooked white rice, ½ pound ground beef, ½ pound ground pork, 1 small onion, small diced, 1 Tablespoon of freshly chopped parsley, 1 teaspoon salt, ½ tsp garlic powder, ½ teaspoon onion powder and ½ teaspoon pepper.Set this aside.
7. In a separate bowl, mix 10 ounce can tomato soup, 15 ounce can diced or crushed tomatoes and ½ teaspoon sugar. Set this aside.
8. Pat the cabbage leaves dry with paper towels. Remove the hard ridges in the center of the cabbage leaves with a knife, creating two separate pieces. These would be very difficult to roll up.
9. Taking one cabbage leaf at a time, place about 1 ½ to 2 Tablespoons of filling into each leaf.
10. Roll up the leaf and tuck the ends under.
11. Pour half of your sauce in the base of the dish.
12. Place rolls seam-side down into the baking dish. Place the cabbage rolls in two long rows, close to each other. (If your dish is smaller and you must layer the cabbage rolls, cover each layer with some tomato sauce.)
13. Then pour the tomato sauce over all of them.
14. Cover the pan tightly with tin foil and bake for 90 minutes.
15. Let it cool for about 10 minutes before serving.

Stuffed Cabbage

Prep: 0 20min0

Total: 0 1h20min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 707, Fat 20g, Saturated Fat 6g, Carbohydrate 84g, Fiber 12g, Sugar 46g, Protein 55g, Cholesterol 223mg, Sodium 1735mg

Ingredients:

• 3 tablespoons good olive oil
• 1 1/2 cups chopped yellow onions (2 onions)
• 2 (28-ounce) cans crushed tomatoes and their juice
• 1/4 cup red wine vinegar
• 1/2 cup light brown sugar, lightly packed
• 1/2 cup raisins
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 large head Savoy or green cabbage, including outer leaves
• 2 1/2 pounds ground chuck
• 3 extra-large eggs, lightly beaten
• 1/2 cup finely chopped yellow onions
• 1/2 cup plain dried breadcrumbs
• 1/2 cup uncooked white rice
• 1 teaspoon minced fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Instruction:

1. For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
2. Meanwhile, bring a large pot of water to a boil.
3. Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
4. For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
5. Preheat the oven to 350 degrees F.
6. To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

Stuffed Cabbage with Beef and Rice- Everyday Food with Sarah Carey

FAQ

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