Stuffed Cabbage Rolls with Rice and Meat
A delightful dish of stuffed cabbage rolls filled with hearty meat and wholesome rice, wrapped in tender cabbage leaves.
Ingredients
Cabbage Preparation
- 1 large head green cabbage
Filling Ingredients
- 1 cup white rice or for a healthier option, brown rice
- 1 pound ground beef can also use lean turkey or plant-based mince
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces)
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- to taste salt and pepper
- Optional: fresh parsley for garnish
Instructions
Preparation
- Bring a large pot of water to a boil. Carefully peel off 12-15 leaves from the head of cabbage and blanch them in the boiling water for about 2-3 minutes until soft. Set the leaves aside to cool.
Cooking the Rice
- While the cabbage leaves cool, cook the rice according to package instructions. If using brown rice, it may take longer (around 45 minutes). Once cooked, set it aside.
Making the Filling
- In a skillet over medium heat, sauté the chopped onion and garlic until translucent. Add the ground beef (or chosen alternative) and cook until browned. Stir in the cooked rice, diced tomatoes, tomato paste, paprika, oregano, salt, and pepper. Mix thoroughly and let it simmer for another 5 minutes.
Assembling the Rolls
- Place a cabbage leaf on a flat surface, add 2-3 tablespoons of the meat and rice filling at the base of the leaf, and tuck the sides in. Roll the leaf up tight to form a neat package. Repeat this process until all ingredients are used.
Cooking the Rolls
- Line a deep baking dish with a layer of leftover cabbage leaves, arrange the stuffed cabbage rolls seam-side down, and cover them with the remaining diced tomatoes. Cover tightly with foil and bake in a preheated oven at 350°F (175°C) for about 60 minutes.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Alternatively, freeze individual rolls for up to 3 months. Reheat in the oven at 350°F (175°C) until heated through.