Cabbage Rolls

Name: Cabbage Rolls
Cuisine: European
Ingredients: 15 oz tomato sauce; 15 oz crushed tomatoes; 1/2 onion, chopped; Garlic; Salt; Pepper; Thyme; Red pepper flakes; Apple cider vinegar; 1.25 lb ground beef, uncooked; 1/2 cup dry rice, cooked; 1/2 onion, chopped and sautéed; Fennel seed, crushed; Salt; Pepper; Paprika; Large head of green cabbage

5 steps

Updated at: Wed, 16 Aug 2023 18:29:21 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories338.2 kcal (17%)

Total Fat19.6 g (28%)

Carbs22.1 g (8%)

Sugars10.2 g (11%)

Protein20.5 g (41%)

Sodium355.3 mg (18%)

Fiber6.3 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

Remove outer leaves of cabbage and cut off base. Boil cabbage in a large stock pot for about six minutes, flipping halfway through. Remove cabbage from the water and cool until easy to handle. Then, remove outer leaves carefully, allowing them to dry. Last time I used 13.

Step 2

Cook sauce by first Sartain onion and garlic and butter and olive oil. Then add all other ingredients and allow to simmer.

Step 3

Create filling by combining the ingredients. Be sure the meat is raw at the rice is cooked.

Step 4

When cabbage leaves are cool enough to handle, remove the “stem” by cutting a small v-shape at the base of the leaf. Add filling to the leaf, and roll like a burrito.

Step 5

Pour the sauce into the bottom of a 13 x 9 casserole dish. Place cabbage rolls on top of the sauce. Any remaining sauce can be spooned on top of the cabbage rolls. Bake in the oven at 3:50 for approximately an hour, or until the internal temperature is 160.