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Tender cabbage leaves wrapped around a savory filling of ground beef and rice, slow-baked in a rich, tangy tomato sauce. A hearty and comforting classic perfect for a family dinner.
For 4 servings
Preheat oven and prepare baking dish. Set your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
Prepare the cabbage leaves. Bring a large pot of salted water to a boil. Use a paring knife to cut around the cabbage core and remove it. Place the whole cabbage head in the boiling water for 8-10 minutes, or until the outer leaves become tender and pliable. Carefully remove the cabbage from the pot and let it cool enough to handle. Gently peel off 8-10 large outer leaves. Using the paring knife, shave down the thick, tough rib on the back of each leaf to make them flat and easy to roll.
Create the savory filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat. In a large mixing bowl, combine the ground beef, cooked rice, the sautéed onion and garlic mixture, beaten egg, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
Assemble the cabbage rolls. Lay one cabbage leaf flat with the core-end facing you. Place about 1/2 cup of the beef filling in the center, near the bottom edge. Fold the bottom edge up and over the filling. Fold in the left and right sides, then roll it up snugly, like a burrito. Repeat with the remaining leaves and filling.
Prepare the sauce and bake. In a medium bowl, whisk together the tomato sauce, beef broth, brown sugar, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour about 1 cup of the sauce into the bottom of your prepared baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the rest of the sauce evenly over the top of the rolls. Cover the dish tightly with aluminum foil.
Tender cabbage leaves wrapped around a savory filling of ground beef and rice, slow-baked in a rich, tangy tomato sauce. A hearty and comforting classic perfect for a family dinner.
This german_american recipe takes 125 minutes to prepare and yields 4 servings. At 636.75 calories per serving with 36.65g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Bake to perfection. Place the covered dish in the preheated oven and bake for 60 minutes. After 60 minutes, carefully remove the foil and continue to bake for another 15 minutes, allowing the sauce to thicken and the tops of the rolls to brown slightly. The filling should be cooked through, with an internal temperature of 160°F (71°C).
Rest and serve. Remove the baking dish from the oven and let the cabbage rolls rest for at least 10 minutes before serving. This allows the flavors to meld and the rolls to set. Serve hot, spooning extra sauce from the pan over each roll.
Substitute ground beef with a mixture of ground pork and veal for a more traditional and tender filling. Ground turkey or chicken can also be used for a leaner option.
For a vegetarian version, replace the ground beef with a mixture of sautéed mushrooms, cooked lentils, walnuts, and breadcrumbs.
Add a teaspoon of smoked paprika to the tomato sauce for a smoky depth, or stir in a few tablespoons of sour cream at the end of baking for a creamier, Eastern European-style sauce.
For a lower-carb option, omit the rice and add finely chopped vegetables like carrots, celery, or cauliflower rice to the meat filling.
The ground beef provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Cabbage is packed with Vitamin C, a powerful antioxidant that boosts the immune system, and Vitamin K, which is crucial for blood clotting and bone health.
The tomato sauce is a great source of lycopene, an antioxidant that helps protect cells from damage and is linked to a reduced risk of certain chronic diseases.
The combination of protein from the meat, complex carbohydrates from the rice, and fiber from the cabbage provides a balanced source of sustained energy, keeping you full and satisfied.
One serving, which consists of two cabbage rolls, contains approximately 420-450 calories. This can vary based on the leanness of the ground beef and the specific brands of sauce and broth used.
Cabbage rolls can be a well-balanced and healthy meal. They provide protein from beef, fiber and vitamins from cabbage, and carbohydrates for energy. To make them healthier, use extra-lean ground beef or turkey, low-sodium broth and tomato sauce, and consider adding more vegetables to the filling.
Yes, cabbage rolls are perfect for making ahead. You can assemble the entire dish, cover it, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the initial covered baking time if baking straight from the fridge.
You can freeze them either baked or unbaked. For best results, place the assembled rolls in a freezer-safe dish, cover with sauce, and wrap tightly with plastic wrap and then foil. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Tearing usually happens if the leaves are not boiled long enough to become pliable, or if the central rib is too thick. Make sure the leaves are very flexible before you try to roll them, and use a small knife to shave the thick rib on the back of each leaf until it's almost flat.
Cabbage rolls are a complete meal on their own, but they pair wonderfully with mashed potatoes, egg noodles, a simple green salad, or a slice of rye bread to soak up the delicious sauce.
This recipe goes great with these complete meals
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