Our stuffed cabbage rolls are delicious filled with rice and minced meat, cooked in delicious tomato sauce! A complete meal on its own contains protein, carbohydrates and fiber!
Love how easy this classic dish is! If you are fond of beef dishes like this one, you’ll also enjoy Guinness beef gravy, beef tips and gravy, and cheese bacon! Check out those recipes!
Stuffed Cabbage Rolls is a classic! The smell this dish gives off while cooking simply brings back memories of my childhood when my mom used to cook it for us!
Each bite is juicy and perfectly balanced with rice. The combination of herbs and spices also plays an important role in making flavors shine. Tomato sauce is the real winner in this dish as well.
The cabbage leaves themselves aren’t very tasty, but they make a nice, strong coating whose flavor matches the meat. Also, I love how you can easily serve each portion of this dish in individual rolls, without any hassle and great presentation. Try this recipe now!
* Ingredients :
+ tomato sauce:
° 2 tablespoons of olive oil
° 1/2 onion (diced)
° 4 garlic cloves (minced)
° 28 oz can crush tomatoes (do not strain)
° 15-ounce can of tomato sauce
° 2 tablespoons of tomato paste
° salt and pepper as needed
° 2 tablespoons of brown sugar
° 1 tablespoon red wine vinegar
° 1 tablespoon Worcestershire sauce
° 1 teaspoon dried Italian herbs
+Cabbage rolls:
° 1 pound ground beef (less fat is better)
° 1 cup cooked rice (white or brown)
° 12 tablespoons of onion powder
° 4 garlic cloves (minced)
° 1 teaspoon salt
° 1/2 teaspoon pepper
° 1 tablespoon Worcestershire sauce
° 1 teaspoon paprika
° 1 teaspoon dried Italian herbs
° 1/4 cup fresh parsley (chopped)
° 1 egg
° 1 head coiled
° American custom
* Instructions :
tomato sauce:
Put a large saucepan over medium heat and add olive oil. Once the oil warms up, add the onion and cook for 2-3 minutes or until it becomes translucent.
Add garlic and cook for 30 seconds.
Add the mashed tomatoes, tomato sauce, tomato paste, Italian herbs, salt, pepper, brown sugar, Worcestershire, and red wine vinegar. Stir and simmer.
Cook for 10-15 minutes, stirring from time to time.
Cabbage rolls:
Meanwhile, boil a large amount of water.
Preheat stove ( oven ) to 350 degrees Fahrenheit.
The cabbage head is immersed in boiling water and cooked for 4-5 minutes or until the leaves are tender.
Remove from the water and peel off 12 large sheets.
In a large bowl, mix until ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, and 2 tablespoons of fresh parsley and eggs are combined.
Add half a cup of prepared tomato sauce to a bowl and stir until combined.
Lay each rolled leaf on a flat surface, and use a small knife to cut a V-shaped slit to remove the thicker portion of the cabbage rib.
Take 1/3 cup of the meat mixture and shape it into a stem, and place it in the center of the cabbage leaf. Wrap cabbage leaves around the meat mixture. Repeat the process with the rest of the meat and cabbage leaves.
Bread:
Cover a 9 ” x 13 ” skillet with cooking spray. Pour half of the tomato sauce on the bottom and place the cabbage rolls on the underside of the baking dish. Top it with the remaining sauce.
Cover it with foil paper.
Bake for 70-90 minutes or until cabbage is soft and meat is done.
Sprinkle with remaining parsley and serve.
Enjoy !
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