Dinner

Stuffed Cabbage rolls

Stuffed Cabbage rolls

“This was my first time making stuffed cabbage and I must say, it exceeded my expectations!

This will be a regular meal in our home, what a hit!”

Stuffed Cabbage rolls

Ate them plenty of times- when I made them the first thing in the kettle was saurkraut-then the cabbage rolls.

Stuffed Cabbage rolls

Making these for thanksgiving but I use Savoy cabbage and put sour cream in the sauce, so yummy 😛

Stuffed Cabbage rolls

Prep Time: 30 minutes | Cook Time: 1 hour | Total Time: 1 hour 30 minutes

Ingredients:

For the tomato sauce:

2 tablespoons olive oil

1/2 cup onion, yellow finely chopped

1 teaspoon garlic minced

1 teaspoon crushed red peppers

28 ounce can fire-roasted tomatoes, do not drain

15 ounce can tomato sauce

salt and pepper to taste

2 tablespoons brown sugar

1 tablespoon red wine vinegar

For the cabbage rolls:

2 pounds ground beef 80/20

1 ½ cups cooked white rice

1/2 cup onion, yellow, finely chopped

2 teaspoon minced garlic

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon cumin

1 teaspoon Italian seasoning

1/4 cup fresh parsley, minced

2 eggs

1 head cabbage

cooking spray

How to make Stuffed Cabbage rolls:

Sauce:

Step 1. Add the olive oil in a large pot over medium heat.

Step 2. Add the onion and cook until the onions are translucent.

Step 3. Add the minced garlic and toss with the onion.

Step 4. Add the fire-roasted tomatoes, tomato sauce, salt and pepper, and seasonings to the pot.

Step 5. Stir to combine, and cook for 4 minutes.

Step 6. Add in the brown sugar and red wine vinegar, stir to combine.

Step 7. Bring the mixture to a simmer.

Step 8. Cook the sauce for 15 minutes, stirring occasionally.

Step 9. In a large stockpot filled to ¾ full, bring the water to a boil.

Step 10. Add the cabbage head in the boiling water.

Step 11. Cook for 7-8 minutes or until cabbage leaves are pliable.

Step 12. Remove the cabbage from the stockpot and place on a baking tray.

Step 13. Peel 12 large leaves off the cabbage.

Step 14. In a large bowl add the ground beef, rice, onion, garlic, salt, pepper, seasonings, parsley and egg in a bowl.

Step 15. Stir to combine.

Step 16. Use your hands to combine the meat mixture.

Step 17. Lay each cabbage leaf on a cutting board or flat service. .

Step 18. Use scissors to cut off the thick part of the cabbage rib.

Step 19. Take a portion of the meat mixture and form into a log shape, then place it in the center of a cabbage leaf.

Step 20. Roll the cabbage leaf around the meat mixture, like you would a burrito.

Step 21. Repeat with remaining meat and cabbage leaves, until all the meat mixture is used.

Step 22. Preheat the oven to 350 degrees F.

Step 23. Use a 9″x13″ pan and coat with cooking spray.

Step 24. Place 1/2 of the fire roasted tomato sauce in the bottom of the baking dish.

Step 25. Place the cabbage rolls, seam side down, in the dish.

Step 26. Top with remaining sauce.

Step 27. Cover the baking dish with foil.

Step 28. Bake for 90 minutes or until cabbage is tender.

Step 29. Garnish and enjoy!

Enjoy!

Stuffed Cabbage rolls

Now, remember to save this recipe on Pinterest for later 🙂

Stuffed Cabbage rolls

Stuffed Cabbage rolls

Stuffed Cabbage rolls

Yield: 6
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes

Ingredients

For the tomato sauce:

  • 2 tablespoons olive oil
  • 1/2 cup onion, yellow finely chopped
  • 1 teaspoon garlic minced
  • 1 teaspoon crushed red peppers
  • 28 ounce can fire roasted tomatoes, do not drain
  • 15 ounce can tomato sauce
  • salt and pepper to taste
  • 2 tablespoons brown sugar
  • 1 tablespoon red wine vinegar

For the cabbage rolls:

  • 2 pounds ground beef 80/20
  • 1 ½ cups cooked white rice
  • 1/2 cup onion, yellow, finely chopped
  • 2 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon italian seasoning
  • 1/4 cup fresh parsley, minced
  • 2 eggs
  • 1 head cabbage
  • cooking spray

Instructions

  1. Sauce:
  2. Add the olive oil in a large pot over medium heat.
  3. Add the onion and cook until the onions are translucent.
  4. Add the minced garlic and toss with the onion.
  5. Add the fire roasted tomatoes, tomato sauce, salt and pepper, and seasonings to the pot.
  6. Stir to combine, and cook for 4 minutes.
  7. Add in the brown sugar and red wine vinegar, stir to combine.
  8. Bring the mixture to a simmer.
  9. Cook the sauce for 15 minutes, stirring occasionally.
  10. In a large stock pot filled to ¾ full, bring the water to a boil.
  11. Add the cabbage head in the boiling water.
  12. Cook for 7-8 minutes or until cabbage leaves are pliable.
  13. Remove the cabbage from the stock pot and place on a baking tray.
  14. Peel 12 large leaves off the cabbage.
  15. In a large bowl add the ground beef, rice, onion, garlic, salt, pepper, seasonings, parsley and egg in a bowl.
  16. Stir to combine.
  17. Use your hands to combine the meat mixture.
  18. Lay each cabbage leaf on a cutting board or flat service. .
  19. Use scissors to cut off the thick part of the cabbage rib.
  20. Take a portion of the meat mixture and form into a log shape, then place in the center of a cabbage leaf.
  21. Roll the cabbage leaf around the meat mixture, like you would a burrito.
  22. Repeat with remaining meat and cabbage leaves, until all the meat mixture is used.
  23. Preheat the oven to 350 degrees F.
  24. Use a 9"x13" pan and coat with cooking spray.
  25. Place 1/2 of the fire roasted tomato sauce in the bottom of the baking dish.
  26. Place the cabbage rolls, seam side down, in the dish.
  27. Top with remaining sauce.
  28. Cover the baking dish with foil.
  29. Bake for 90 minutes or until cabbage is tender.
  30. Garnish and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 657Total Fat: 33gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 197mgSodium: 1100mgCarbohydrates: 41gNet Carbohydrates: 0gFiber: 9gSugar: 18gSugar Alcohols: 0gProtein: 50g

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