Ingredients:
- 1 large head of cabbage
- 1 lb ground beef (or pork)
- 1/2 cup uncooked white rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 cups crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon sugar (optional)
- 1 tablespoon olive oil
- Fresh parsley for garnish
Directions:
- Bring a large pot of salted water to a boil. Core the cabbage and carefully remove the outer leaves. Boil the leaves for 2-3 minutes until softened, then drain and set aside.
- In a large bowl, combine the ground beef, rice, onion, garlic, egg, salt, pepper, and paprika. Mix until well combined.
- Lay a cabbage leaf flat and place 2-3 tablespoons of the filling in the center. Fold the sides over and roll tightly like a burrito. Repeat with remaining leaves and filling.
- Heat olive oil in a large skillet over medium heat. Place the cabbage rolls seam-side down and sear for 2-3 minutes until lightly browned.
- In a bowl, whisk together crushed tomatoes, tomato paste, beef broth, and sugar (if using).
- Pour the sauce over the cabbage rolls in the skillet. Cover and simmer on low heat for 40-45 minutes until the rolls are cooked through and tender.
- Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 250 kcal per serving | Servings: 6 servings
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