|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 4g||15%|
|*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.|
This stuffed cabbage rolls recipe is an Italian-American twist on an Eastern European classic. In addition to savory beef, the rice in the stuffing soaks up all the delicious flavors as the cabbage rolls slowly braise.
- 1 1/2 pound ground beef
- 3/4 cup raw long grain rice
- 1 egg (beaten)
- 1 bunch parsley (Italian, chopped)
- 4 cloves garlic (minced)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 stick butter (melted)
- 2 teaspoons Worcestershire sauce
- 1 large green cabbage (core removed)
- 4 cups beef broth
- 2 cups water
- 1 can (28-ounce) crushed tomatoes
- 1 yellow onion (sliced)
Gather the ingredients.
In a large mixing bowl, combine the ground beef, rice, egg, parsley, garlic, salt, black pepper, cayenne pepper, butter, and Worcestershire sauce. Mix very well with your hands or a wooden spoon until completely combined. Cover and refrigerate until needed.
Bring a large pot of water to a boil. Carefully lower the head of cabbage into the water. As the cabbage simmers, the leaves will start to loosen and can be pulled off with a pair of tongs. As each cabbage leaf comes loose, remove it from the simmering water, and into a bowl of cold water. You'll need about 12 large leaves. Reserve the rest of the cabbage.
When the cabbage leaves are ready, divide the beef and rice mixture into 12 logs. Place the meat at the bottom of the cabbage leaf (where the stem is the thickest) and roll up, folding in the sides as you roll. The rice will expand, so don't roll too tightly.
In a saucepan, stir together the beef broth, water, and tomato, and bring to a simmer over medium-high heat.
When the cabbage leaves are ready, divide the beef and rice mixture into 12 logs.
Place the meat at the bottom of the cabbage leaf (where the stem is the thickest) and roll up, folding in the sides as you roll. The rice will expand, so don't roll too tightly. In a saucepan, stir together the beef broth, water, and tomato, and bring to a simmer over medium-high heat.
Cover the bottom of a large Dutch oven or another deep roasting pan (with a lid) with some of the leftover cabbage leaves. Place 6 of the cabbage rolls in. Top with the onions and 1/2 of the hot tomato mixture.
Top this layer, the last 6 rolls, and the rest of the tomato mixture. Cover with any remaining leftover cabbage leaves. If needed, add water so that the cabbage rolls are covered by about an inch of liquid.
Cover and bake in a 350 F oven for 1 hour 15 minutes.
Remove from the oven and use a fork to test one of the rolls to see if the rice is cooked. If it needs more time, add more water, cover and cook for another 15 to 20 minutes, or until the rice is tender. When done, remove and let rest covered for 30 minutes before serving.