|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 6g||21%|
|Total Sugars 12g|
|Vitamin C 86mg||431%|
|*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.|
Cabbage rolls are pure comfort food with Eastern European origins. In this recipe, cabbage leaves are stuffed with seasoned ground beef and rice mix, and cooked on the stovetop in a simple tomato sauce. There's no need to reserve them for special occasions. The recipe is easy, so they can work well on any weekend or those nights when you have a couple of hours to make dinner.
A hint of cinnamon is the key ingredient to this cabbage roll recipe. The spice's warm, sweet flavor is a fabulous contrast against the onion, salt, and black pepper that's commonly used for cabbage roll fillings. It's a pop of flavor that is both unexpected and welcomed. However, if you're unsure you'll like the cinnamon, omit that ingredient, or use just a dash.
The cabbage leaves need to be precooked so they're easy to roll. You can use the traditional method of boiling them to wilt the leaves. Or microwave the whole head of cabbage for about 12 to 15 minutes. The leaves will be soft and pliable and easy to peel off the head and roll. If you plan ahead, there's even a neat freezer trick that eliminates the cooking entirely.
Once the cabbage is stuffed, the recipe is pretty hands-off; simmer the rolls in a tomato sauce on the stovetop until the cabbage is tender. That leaves plenty of time to make side dishes, and the cabbage rolls are excellent with boiled or mashed potatoes.
1 large head cabbage
1 pound lean ground beef
1/2 cup instant rice, or cooked rice
1 large egg, lightly beaten
1/2 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 to 1 teaspoon ground cinnamon, divided, to taste
1 (10 1/2-ounce) can tomato soup, undiluted
1 (14 1/2-ounce) can diced tomatoes
Gather the ingredients.
Carefully tear the leaves off the cabbage and cook in boiling water or steam in the microwave until wilted enough to be flexible. Set aside to cool.
Mix the ground beef, rice, egg, onion, and salt, black pepper, and half of the cinnamon together in a medium bowl.
Shape a few tablespoons of the mixture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks.
Combine the soup and tomatoes in a Dutch oven or large saucepan.
Place cabbage rolls in the pot. Sprinkle with up to 1/2 teaspoon of the remaining cinnamon.
Cover and simmer for 1 1/2 to 2 hours.
- Put a head of cabbage in the freezer overnight. Just peel the leaves off the next day. They will be flexible enough to fill and roll—no pre-boiling required.