Stuffed Cabbage Rolls Beef (Print Version)
Cabbage leaves stuffed with beef, rice, and herbs, baked in tomato sauce until tender and flavorful.
# Ingredients:
→ Cabbage Leaves
01 -
1 large cabbage
→ Filling
02 -
1 cup cooked white rice
03 -
0.75 pounds ground beef
04 -
1 small onion, finely chopped
05 -
3 cloves garlic, minced
06 -
1 large egg
07 -
2 tablespoons chopped fresh parsley
08 -
0.5 teaspoon kosher salt
09 -
0.25 teaspoon ground black pepper
10 -
0.25 teaspoon garlic powder
11 -
0.25 teaspoon onion powder
12 -
0.5 teaspoon dried mixed herbs
→ Sauce
13 -
2.5 cups tomato sauce
# Steps:
01 -
Remove the core from the cabbage and boil the whole head until leaves are flexible. Gently separate leaves and drain well.
02 -
Cook the rice according to package directions and allow it to cool slightly.
03 -
In a skillet over medium heat, sauté the onion and garlic until softened and fragrant. Remove from heat and cool briefly.
04 -
In a large mixing bowl, combine ground beef, cooked rice, sautéed onion and garlic, egg, parsley, salt, pepper, garlic powder, onion powder, and dried herbs. Mix until evenly incorporated.
05 -
Cut away the thick stem from each cabbage leaf. Spoon the filling onto each leaf, fold in the sides, and roll up tightly to enclose the filling.
06 -
Spread a thin layer of tomato sauce on the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce evenly over the rolls.
07 -
Cover the dish tightly with aluminum foil and bake at 350°F (175°C) for 75 to 90 minutes, until the cabbage is tender. Allow to cool slightly before serving.
# Notes:
01 -
For best results, let the assembled rolls rest for fifteen minutes before serving to allow flavors to meld.