Description
Make traditional stuffed cabbage rolls filled with ground beef and rice, simmered in a savory tomato sauce. This recipe yields a hearty, comforting family meal.
Ingredients
Scale
- 1 large head of green cabbage
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 pound ground beef
- 1/2 cup uncooked white rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth
- 1 tablespoon brown sugar
- 1 teaspoon vinegar
Instructions
- Remove the core from the cabbage head. Place the whole head in a large pot of boiling water. Boil for 5 to 10 minutes until outer leaves are pliable. Carefully remove 8 to 10 large leaves; set aside.
- In a skillet, heat olive oil over medium heat. Sauté the onion until soft, about 5 minutes.
- In a bowl, combine the cooked onion, ground beef, uncooked rice, salt, and pepper. Mix well.
- Lay a cabbage leaf flat. Place about 1/4 cup of the meat mixture near the stem end. Fold the sides of the leaf inward, then roll tightly from the stem end to the tip. Repeat with remaining leaves and filling.
- In a large Dutch oven or oven-safe pot, combine the crushed tomatoes, beef broth, brown sugar, and vinegar. Stir to mix.
- Arrange the rolled cabbage rolls seam-side down in the pot over the sauce. Add enough water to partially cover the rolls if needed.
- Cover the pot. Bake at 350 degrees Fahrenheit for 1 hour and 30 minutes, or simmer gently on the stovetop for 1 hour, until the filling is cooked through and the cabbage is tender.
Notes
- If you prefer an easier method, you can use Napa cabbage instead of green cabbage; it requires less boiling time.
- For make ahead preparation, assemble the rolls and store them uncooked in the sauce in the refrigerator for up to 24 hours before baking.
- You can substitute half the ground beef with ground pork for a richer flavor.
- Prep Time: 30 min
- Cook Time: 90 min
- Category: Dinner
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 2 rolls
- Calories: 380
- Sugar: 9
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 75