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:
1. 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.
2. Make the Filling: In a large bowl, combine the ground beef, chopped onion, cooked rice, parsley, dill, salt, and pepper. Mix well to combine.
3. 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.
4. 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.
5. 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