Cabbage Rolls
Simple and delicious these classic, homemade cabbage rolls are filled with a seasoned meat mixture with rice and baked in a rich tangy tomato sauce.
Servings: 6
Calories: 273kcal
Ingredients
Sauce
- 14.5 ounces diced tomatoes undrained
- 8 ounces tomato sauce
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- ¼ cup water
Filling
- 1 head green cabbage
- 1 pound ground beef
- ½ cup onion chopped fine
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dill
- 2 teaspoons minced garlic
- 1 cup cooked rice
- 1 egg
- ¼ cup sauce that has been mixed together
Instructions
- Prepare the cabbage leaves by cutting off ¼ inch from the bottom of the cabbage head. Place the whole cabbage head into a big pot of boiling water and boil for two minutes. Using long tongs gently peel off the outer cabbage leaves from the cabbage head inside the pot. Using the tongs you can roll the cabbage head around in the hot water and gently lift the leaves. After several layers have been removed you may have to use a knife to disconnect the leaf next to the core. Set aside the removed leaves to cool while you prepare the sauce and filling.
- Preheat oven to 350°F.
- In a medium bowl mix all of the sauce ingredients together.
- Spread a thin layer of the sauce in the bottom of 9x13 baking dish.
- Remove ¼ cup of sauce to be added to the meat filling.
- In a skillet brown the ground beef cooking along with the onions, parsley, oregano, salt, pepper and dill over medium heat until no pink remains and onions are tender.
- Stir in the garlic and cook another minute.
- Remove from heat and add the cooked rice, ¼ cup mixed tomato sauce and egg. Mix well. Set aside.
- Remove the thick stem of the cabbage leaves (cutting a V at the bottom of each leaf to notch out the thick part and this also helps it lay flatter)
- Lay the leaf flat and place ⅓ cup of filling toward the middle bottom of the leaf. Fold burrito style by folding in the sides onto the filling and rolling the leaf up. If your leaves have torn that’s okay, just fold the torn side in first and cover it up with the other side before rolling.
- Place the roll seam side down in the prepared baking dish. Repeat the process until all the leaves are filled and dish is filled.
- Pour the remaining sauce over the rolls and cover tightly with foil. Bake for 1 hour and 30 minutes.
- Let cabbage rolls sit for 10 to 15 minutes before serving.
Video
Notes
TIP: An alternative to get the leaves off easily is to cut the stem out of cabbage, wrap well in plastic wrap and freeze overnight or till ready to use. Leaves peel off so easily.
TIP: This is a fantastic freezer meal, make the cabbage rolls ahead and then store them in the freezer until you are ready to serve them. Thaw and warm in the oven.
TIP: Cutting a V at the bottom of each leaf to notch out the thick part helps it lay flatter.
TIP: If your leaves have torn that’s okay, just fold the torn side in first and cover it up with the other side before rolling.
Nutrition
Calories: 273kcal | Carbohydrates: 16g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 551mg | Potassium: 381mg | Fiber: 1g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 3mg