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stuffed cabbage rolls

Delicious cabbage leaves filled with a savory mixture of ground meat, rice, and spices, baked in a tangy tomato sauce.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Eastern European
Calories: 350
Ingredients Method Notes

Ingredients
  

Cabbage Rolls
  • 1 large head of cabbage for wrapping
  • 1 cup uncooked rice white or brown
  • 1 lb ground beef or ground turkey
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 can tomato sauce 15 oz
  • 1 cup beef broth

Method
 

Prepare Cabbage
  1. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water for about 2-3 minutes until the leaves soften.
  2. Remove the cabbage from the water and let it cool slightly. Peel off 12-14 leaves and set aside.
Make Filling
  1. In a mixing bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, salt, black pepper, paprika, and thyme. Mix well until all ingredients are combined.
Assemble Rolls
  1. Take one cabbage leaf and place about 2-3 tablespoons of the filling at the base of the leaf. Fold the sides over the filling and roll up tightly. Repeat with remaining leaves and filling.
Bake
  1. Preheat the oven to 350°F (175°C). Spread a thin layer of tomato sauce on the bottom of a baking dish. Place the cabbage rolls seam side down in the dish.
  2. Pour the remaining tomato sauce and beef broth over the rolls. Cover the dish with aluminum foil and bake for 45 minutes.
  3. Remove the foil and bake for an additional 15 minutes until the rolls are cooked through and the sauce is bubbly.

Notes

Serve with sour cream and fresh herbs for added flavor.