Ingredients
For the Cabbage
- 1 large head cabbage Choose a firm and fresh head for the best leaves.
For the Filling
- 1 pound ground beef (or turkey) Can substitute with lentils or quinoa for a vegetarian version.
- 1 cup cooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce For baking over the rolls.
- 1 can (15 ounces) diced tomatoes To pour over the rolls.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil For sautéing the onion and garlic.
Method
Preparation
- Start by boiling a large pot of water. Carefully remove the core from the cabbage and place the head in the boiling water for about 3 minutes or until the leaves are soft. Remove the leaves and set them aside to cool.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onions are translucent.
Filling the Cabbage Rolls
- In a large bowl, combine the ground beef, cooked rice, sautéed onion and garlic, Worcestershire sauce, salt, pepper, and Italian seasoning.
- Take a cabbage leaf and place about 2 tablespoons of the meat mixture in the center. Fold the sides over and roll it up tightly. Repeat with the remaining leaves and filling.
Baking
- Preheat your oven to 350°F (175°C). In a large baking dish, spread some tomato sauce at the bottom. Place the cabbage rolls seam side down in the dish. Pour the rest of the tomato sauce and diced tomatoes over the rolls.
- Cover the baking dish with foil and bake for about 45 minutes. Remove the foil and bake for another 15 minutes until cooked through.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 4g
Notes
Cabbage rolls are best served warm, topped with rich tomato sauce. They can be garnished with fresh parsley or sour cream and pair well with crusty bread or a simple side salad. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
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