Description
These stuffed cabbage rolls are a delightful blend of ground meat, rice, and spices wrapped in tender cabbage leaves, making for a quick and healthy dinner option that’s full of flavor!
Ingredients
Scale
- 1 large head of cabbage
- 1 lb ground beef or pork (or a mix)
- 1 cup cooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 cups tomato sauce or crushed tomatoes
- 1 cup beef broth
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of water to a boil.
- Remove the core from the cabbage and place the whole head in the boiling water. Cook for 5–7 minutes until the leaves soften. Remove and let cool slightly before separating the leaves.
- In a large bowl, mix together the ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika until well combined.
- Place 2–3 tablespoons of the filling onto the center of each cabbage leaf. Fold the sides in and roll tightly, similar to a burrito.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Place the rolls seam-side down and brown them lightly on all sides.
- Pour the tomato sauce and beef broth over the cabbage rolls. Bring to a simmer, then reduce the heat, cover, and cook for 45–60 minutes until the rolls are tender and cooked through.
- Garnish with fresh parsley before serving.
Notes
Make sure to cook the cabbage leaves until they are pliable to avoid tearing.
You can use a mixture of different meats for added flavor.
These rolls can also be frozen and reheated later.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg