Quick Description:
Tender cabbage leaves wrapped around a flavorful filling of seasoned meat and rice, simmered in tomato sauce to create a hearty, comforting dish perfect for dinner or meal prep.
Servings & Timing:
- Servings: 6-8
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Ingredients:
- 1 large head of cabbage
- 1 lb ground beef (or a mix of ground beef and pork)
- 1 cup cooked rice (white or brown)
- 1 onion, finely chopped
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 jar (about 24 oz) tomato sauce
- 2 tbsp olive oil (for sautéing)
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions:
-
Prepare the Cabbage:
Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage, one at a time. Submerge the cabbage head in the boiling water for about 3-4 minutes or until the leaves soften. Remove leaves and set aside to cool. -
Prepare the Filling:
In a large bowl, combine the ground meat, cooked rice, chopped onion, egg, garlic powder, onion powder, oregano, salt, and pepper. Mix until well combined. -
Assemble the Cabbage Rolls:
Cut off the thick vein from each cabbage leaf to make rolling easier. Place about 2 tablespoons of the meat mixture in the center of each cabbage leaf. Fold the sides of the leaf inwards and roll tightly to enclose the filling. Repeat for all cabbage leaves. -
Cook the Rolls:
In a large pot, heat olive oil over medium heat. Place the cabbage rolls seam side down in the pot. Pour tomato sauce over the rolls, covering them completely. Bring to a simmer, then reduce heat to low. Cover and cook for about 1 hour, occasionally spooning the sauce over the rolls. -
Serve:
Once the cabbage rolls are tender and the meat is cooked through, remove from the pot. Serve hot, garnished with chopped parsley if desired.
Additional Notes:
-
Substitutions:
You can use ground turkey or chicken for a leaner version of the filling.
For a vegetarian version, use a mix of rice, beans, and vegetables for the filling. -
Make-Ahead Tip:
These stuffed cabbage rolls can be made ahead of time and stored in the fridge for up to 3 days, or frozen for up to 3 months.
Dietary Info:
- High-Protein: Yes (from ground meat)
- Low-Carb: Yes (depending on rice portion)
- Gluten-Free: Yes
- Keto Option: Use cauliflower rice instead of regular rice.
Flavor Tips & Variations:
- Spicy Version: Add some crushed red pepper flakes or a dash of hot sauce to the filling for a kick of heat.
- Herb Variation: Try adding fresh basil or thyme to the filling for a different flavor profile.
Storage & Make-Ahead:
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer-Friendly: Freeze cabbage rolls individually or as a batch for up to 3 months. Reheat by simmering in tomato sauce on the stove.
