Description
Cozy and comforting cabbage rolls filled with ground beef and rice, smothered in a rich tomato sauce.
Ingredients
Scale
- 1 large head green cabbage
- 1.1 lbs ground beef
- 2/3 cup uncooked long-grain white rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups tomato passata or crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 tsp dried thyme
- 1 tbsp vegetable oil
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Remove the cabbage core and lower the head into the boiling water. Simmer for 8–10 minutes, loosening leaves as they soften.
- Heat oil in a pan over medium heat. Add chopped onion and minced garlic, sautéing until soft (about 3 minutes). Stir in tomato paste and cook for an additional minute.
- Add tomato passata, sugar, thyme, salt, and pepper; let simmer for about 10 minutes. Set aside.
- Cook the rice in boiling water for 5 minutes until half-cooked, then drain and cool.
- In a large bowl, mix ground beef, par-cooked rice, onion, garlic, egg, parsley, salt, and black pepper.
- Assemble cabbage rolls by placing filling in leaves and rolling them tightly.
- Spread a thin layer of sauce in a dish, place rolls seam-side down, and pour remaining sauce on top. Cover tightly with foil.
- Bake for 1 hour, removing foil during the last 15 minutes for caramelization.
- Allow to cool slightly before serving and garnish with fresh parsley.
Notes
You can prepare these rolls a day in advance and store them in the fridge before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg