Traditional stuffed cabbage rolls filled with seasoned ground beef and rice, wrapped in tender cabbage leaves and simmered in a rich tomato sauce. A comforting classic dish perfect for family dinners.
european
eastern european
Nutrition
Provides substantial protein from ground beef and moderate carbohydrates from rice, with vitamins and minerals from cabbage and tomatoes.
| Calories | 380 kcal |
| Energy | 1590 kJ |
| Protein | 21 g |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 64 mg |
| Carbohydrate | 31 g |
| Sugars | 11 g |
| Dietary Fibre | 4 g |
| Sodium | 700 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnermeal prepmain coursecasseroleoven and roastingfamily friendly
Traditional Stuffed Cabbage Rolls Recipe
Evolving Table (London Brazil)
6
servings
0
per serve
0
minutes
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Tomato Sauce:
Filling:
Equipment
9x13 inch baking dish
Dish towel
Aluminum Foil
Potato Masher
Large skillet
Large pot
Large bowl
Cutting board
Instructions
1
Preheat oven
Preheat the oven to 350°F. Spray a large 9x13 inch baking dish with non-stick cooking spray.
Preheat the oven to 350°F. Spray a large 9x13 inch baking dish with non-stick cooking spray.
2
Prepare Cabbage Leaves:
Bring a large pot of water to a boil. Cut and remove about 1 inch from the bottom of the head of cabbage. Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable.
Bring a large pot of water to a boil. Cut and remove about 1 inch from the bottom of the head of cabbage. Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable.
3
Remove the boiled head of cabbage from the pot and place on a dish towel to let drain. Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.
4
Make the Tomato Sauce:
Add oil and 1 cup diced onion to a large skillet over medium heat. Cook 2-3 minutes, or until the onion has softened. Add garlic and continue cooking for another minute.
Add oil and 1 cup diced onion to a large skillet over medium heat. Cook 2-3 minutes, or until the onion has softened. Add garlic and continue cooking for another minute.
5
Add the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine. Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.
6
Make Meat Mixture:
Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.
Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.
7
Assemble the Cabbage Rolls:
Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.
Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.
8
Add about 3-4 tablespoons of the filling mixture into each leaf. Fold the right side of the leaf over the filling and then fold the left side over. Starting at the base, begin rolling the cabbage leaf up. Repeat the previous steps with the remaining filling and cabbage leafs.
9
Bake in the Oven:
Pour the tomato sauce into the prepared baking dish and spread it out to completely coat the bottom. Place cabbage rolls, seam side down, in two rows of six rolls.
Pour the tomato sauce into the prepared baking dish and spread it out to completely coat the bottom. Place cabbage rolls, seam side down, in two rows of six rolls.
10
Cover the baking dish with a piece of aluminum foil and bake in the oven for 60-75 minutes. You'll know they're done cooking when the internal temperature reaches 165℉. Let rest for 5-10 minutes before serving with a sprinkle of parsley, if desired.
Traditional Stuffed Cabbage Rolls Recipe
Evolving Table (London Brazil)
6
servings
0
per serve
0
minutes
Traditional stuffed cabbage rolls filled with seasoned ground beef and rice, wrapped in tender cabbage leaves and simmered in a rich tomato sauce. A comforting classic dish perfect for family dinners.
european
eastern european
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Tomato Sauce:
Filling:
Equipment
9x13 inch baking dish
Dish towel
Aluminum Foil
Potato Masher
Large skillet
Large pot
Large bowl
Cutting board
Instructions
1
Preheat oven
Preheat the oven to 350°F. Spray a large 9x13 inch baking dish with non-stick cooking spray.
Preheat the oven to 350°F. Spray a large 9x13 inch baking dish with non-stick cooking spray.
2
Prepare Cabbage Leaves:
Bring a large pot of water to a boil. Cut and remove about 1 inch from the bottom of the head of cabbage. Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable.
Bring a large pot of water to a boil. Cut and remove about 1 inch from the bottom of the head of cabbage. Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable.
3
Remove the boiled head of cabbage from the pot and place on a dish towel to let drain. Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.
4
Make the Tomato Sauce:
Add oil and 1 cup diced onion to a large skillet over medium heat. Cook 2-3 minutes, or until the onion has softened. Add garlic and continue cooking for another minute.
Add oil and 1 cup diced onion to a large skillet over medium heat. Cook 2-3 minutes, or until the onion has softened. Add garlic and continue cooking for another minute.
5
Add the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine. Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.
6
Make Meat Mixture:
Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.
Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.
7
Assemble the Cabbage Rolls:
Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.
Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.
8
Add about 3-4 tablespoons of the filling mixture into each leaf. Fold the right side of the leaf over the filling and then fold the left side over. Starting at the base, begin rolling the cabbage leaf up. Repeat the previous steps with the remaining filling and cabbage leafs.
9
Bake in the Oven:
Pour the tomato sauce into the prepared baking dish and spread it out to completely coat the bottom. Place cabbage rolls, seam side down, in two rows of six rolls.
Pour the tomato sauce into the prepared baking dish and spread it out to completely coat the bottom. Place cabbage rolls, seam side down, in two rows of six rolls.
10
Cover the baking dish with a piece of aluminum foil and bake in the oven for 60-75 minutes. You'll know they're done cooking when the internal temperature reaches 165℉. Let rest for 5-10 minutes before serving with a sprinkle of parsley, if desired.
dinnermeal prepmain coursecasseroleoven and roastingfamily friendly
Nutrition
Provides substantial protein from ground beef and moderate carbohydrates from rice, with vitamins and minerals from cabbage and tomatoes.
| Calories | 380 kcal |
| Energy | 1590 kJ |
| Protein | 21 g |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 64 mg |
| Carbohydrate | 31 g |
| Sugars | 11 g |
| Dietary Fibre | 4 g |
| Sodium | 700 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
