Ingredients
Scale
- 1 large head green cabbage
- 1 lb lean ground beef
- 1/2 cup uncooked white rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1/4 cup fresh parsley, chopped
- 2 tsp paprika
- Salt and pepper to taste
Instructions
- Blanch cabbage: Bring a large pot of salted water to a boil. Remove the core from the cabbage and submerge it for about 5 minutes until leaves soften.
- Prepare filling: In a bowl, mix ground beef, rice, onion, garlic, parsley, paprika, salt, and pepper until well combined.
- Form rolls: Take one softened cabbage leaf, place about two tablespoons of filling at the base, roll tightly while tucking in sides.
- Bake: Preheat oven to 350°F (175°C). Spread a layer of tomato sauce in a baking dish and arrange rolls seam-side down. Pour remaining sauce over them and cover with foil. Bake for about 1 hour until rice is tender.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 cabbage roll (150g)
- Calories: 220
- Sugar: 4g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg