Description

These stuffed cabbage rolls offer a hearty meal packed with flavor. With tender cabbage leaves, a savory filling of meat and rice, they are perfect for a quick and healthy dinner option that satisfies everyone’s appetite.

Ingredients

Scale

1 large head of cabbage
1 lb ground beef or pork (or a mix)
1 cup cooked rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 large egg
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
2 cups tomato sauce or crushed tomatoes
1 cup beef broth
2 tbsp olive oil
1 tbsp fresh parsley, chopped (optional, for garnish)

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Instructions

Bring a large pot of water to a boil and carefully remove the core from the cabbage. Boil the whole head for 5–7 minutes until the leaves soften. Remove and cool slightly, then separate the leaves.
In a large bowl, mix together the ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika until well combined.
Take 2–3 tablespoons of filling and place it in the center of each cabbage leaf. Fold in the sides and roll up tightly, like a burrito.
In a large skillet or Dutch oven, heat olive oil over medium heat. Place the rolls seam-side down and brown lightly on all sides.
Pour tomato sauce and beef broth over the cabbage rolls. Bring to a simmer, then reduce heat, cover, and cook for 45–60 minutes until the rolls are tender and fully cooked.
Garnish with fresh parsley before serving.

Notes

For easier rolling, you can freeze the cabbage head overnight and thaw it before cooking.
Feel free to customize the filling by adding vegetables or herbs according to your preference.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 roll
Calories: 320
Sugar: 4g
Sodium: 500mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 15g
Cholesterol: 45mg