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The Spruce / Diana Chistruga
Nutritional Guidelines (per serving) | |
---|---|
320 | Calories |
10g | Fat |
32g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 320 |
% Daily Value* | |
Total Fat 10g | 12% |
Saturated Fat 4g | 18% |
Cholesterol 103mg | 34% |
Sodium 669mg | 29% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 4g | 14% |
Protein 27g | |
Calcium 79mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
These cabbage rolls are baked in a baking dish with a tomato-based sauce. The mixture of ground beef, rice, and onion makes a delicious filling for the partially cooked cabbage leaves.
The head of cabbage is frozen and then thawed, which softens the leaves and makes them easy to peel and stuff.Â
The perfect accompaniment to this dish is some homemade dinner rolls or a fresh tossed salad.
Click Play to See This Baked Stuffed Cabbage Rolls Recipe Come Together
Ingredients
- 12 to 14 large cabbage leaves
- Filling
- 1 pound lean ground beef
- 3/4 cup rice (cooked)
- 1/2 cup onion (finely chopped)
- 1 large egg
- 1 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup milk
- Sauce
- 1 (8-ounce)Â can tomato sauce
- 1Â (14.5-ounce)Â can diced tomatoes (undrained)
- 3 tablespoons granulated sugar
- 2 tablespoons apple cider vinegar
- 1/2 cup water (plus 3 tablespoons for thickening the sauce)
- 2 tablespoons cornstarch
Steps to Make It
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Gather ingredients.
The Spruce / Diana Chistruga
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Core and peel the leaves from the cabbage.
The Spruce / Diana Chistruga
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Drop the cabbage leaves into boiling salted water. Cover and cook for 3 minutes or just until pliable. Drain well. Preheat the oven to 350 F/180 C/Gas Mark 4.
The Spruce / Diana Chistruga
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For filling, combine ground beef, rice, onion, egg, paprika, and salt, pepper, and milk. Mix well and divide into 12 portions.
The Spruce / Diana Chistruga
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Place a portion of the ground beef mixture into the center of a cabbage leaf.
The Spruce / Diana Chistruga
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Roll leaf around filling; fasten with a toothpick.Â
The Spruce / Diana Chistruga
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Place in a baking dish or Dutch oven. Repeat with the remaining ground beef and cabbage leaves.
The Spruce / Diana Chistruga
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In a bowl, combine the tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water.
The Spruce / Diana Chistruga
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Pour sauce over cabbage rolls.
The Spruce / Diana Chistruga
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Cover tightly with a lid or foil and bake for 1 hour to 1 hour and 15 minutes, or until cooked through and cabbage is tender.
The Spruce / Diana Chistruga
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Remove the cabbage rolls to a bowl with a slotted spoon. Take out the toothpicks and discard.
The Spruce / Diana Chistruga
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Place the pan with juices over medium heat or transfer the juices to a saucepan and place over the heat. Combine the cornstarch with 3 tablespoons of cold water and mix until smooth. Stir the cornstarch and cold water mixture into the sauce; bring the sauce to a boil and cook until thickened.
The Spruce / Diana Chistruga
Tip
- To help with peeling the cabbage leaves, place the whole head—cored or not—in a microwave-safe dish with a small amount of water and microwave it on full power for about 10 to 15 minutes. The leaves should peel off nicely.
- You may freeze cabbage rolls for later use, but do not cook them before freezing. Thaw and then cook them as directed above.
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