Stuffed Cabbage Rolls

This stuffed cabbage rolls recipe is cabbage leaves filled with beef and rice, coated in a homemade tomato sauce, and baked to perfection. A comfort food classic that’s hearty, delicious and simple to make.

INGREDIENTS

For the tomato sauce

• 2 tablespoons butter
• 1/2 cup onion finely chopped
• 1 teaspoon garlic minced
• 28 ounce can crushed tomatoes do not drain
• 15 ounce can tomato sauce
• salt and pepper to taste
• 2 tablespoons brown sugar
• 1 tablespoon red wine vinegar

BAKE PUMPKIN PIE

For the cabbage rolls

• 1 pound ground beef I use 90% lean
• 1 cup cooked rice
• 1/2 cup onion finely chopped
• 1 teaspoon garlic minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh parsley leaves chopped, divided use
• 1 egg
• 1 head cabbage
• cooking spray

INSTRUCTIONS

• For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
• Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
• Stir in the brown sugar and red wine vinegar. Bring to a simmer.
• Cook for 10-15 minutes, stirring occasionally.
• While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of  water to a boil.
• Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
• Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine. 
• Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
• Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
• Preheat the oven to 350 degrees F.
• Coat a 9″x13″ pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.
• Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.
• Sprinkle with remaining 2 tablespoons of parsley, then serve.

NUTRITION

Calories: 336kcal | Carbohydrates: 36g | Protein: 22g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 657mg | Potassium: 1180mg | Fiber: 7g | Sugar: 18g | Vitamin A: 910IU | Vitamin C: 75mg | Calcium: 140mg | Iron: 5mg

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