stuffed cabbage rolls

Preparation Time: 30 minutes Cooking Time: 1 hour 30 minutes Total Time: 2 hours Yields: 6 servings

Ingredients:

For the Cabbage Rolls:

  • 1 large head of cabbage
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1 cup cooked rice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried thyme

For the Sauce:

  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Prepare Cabbage:
    • Bring a large pot of water to a boil.
    • Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for about 5-7 minutes, or until the outer leaves are soft and pliable.
    • Remove the cabbage from the water and let it cool slightly. Gently peel off the leaves. Repeat as necessary to soften more leaves.
  2. Prepare Filling:
    • In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, beaten egg, salt, black pepper, paprika, and dried thyme. Mix well until all ingredients are evenly combined.
  3. Assemble Cabbage Rolls:
    • Preheat your oven to 350°F (175°C).
    • Place a cabbage leaf on a flat surface and spoon about 1/4 cup of the filling onto the center of the leaf.
    • Fold the sides of the leaf over the filling and roll it up tightly from the stem end to the top. Repeat with the remaining leaves and filling.
  4. Prepare Sauce:
    • In a large skillet, heat the olive oil over medium heat.
    • Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
    • Stir in the crushed tomatoes, tomato sauce, brown sugar, apple cider vinegar, salt, pepper, and red pepper flakes (if using). Bring the sauce to a simmer and cook for 10 minutes.
  5. Bake Cabbage Rolls:
    • Spread a thin layer of the sauce in the bottom of a large baking dish.
    • Place the cabbage rolls seam-side down in the baking dish. Pour the remaining sauce over the rolls, ensuring they are well covered.
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour.
    • Remove the foil and bake for an additional 20-30 minutes, until the rolls are cooked through and the sauce is bubbly.
  6. Serve:
    • Let the stuffed cabbage rolls cool for a few minutes before serving.
    • Serve hot, garnished with chopped fresh parsley if desired.

Nutritional Information (per serving):

  • Calories: 300
  • Protein: 20g
  • Carbohydrates: 30g
  • Fat: 12g
  • Fiber: 5g
  • Sugar: 12g

Note: Nutritional values are approximate and may vary based on specific ingredients used. Adjust the recipe as needed to meet dietary preferences and restrictions.

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