Stuffed Cabbage Rolls
Ground meat, rice, and a delicious tomato sauce fill cabbage leaves in this classic dish.
Yield: 6
Calories: 562kcal
Materials
- 1 head green cabbage
- 1 cup uncooked rice
- 1 large onion, chopped
- 1 lb. ground pork sausage*
- 1/2 lb. ground beef*
- 3 cloves garlic, minced
- 3 Tbsp. fresh parsley, chopped
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dill weed
- 14 oz. diced tomatoes with juices (1 can)
- 1 large egg, lightly beaten
- 16 oz. tomato sauce (2 - 8 oz. cans). divided
- 10.5 oz. tomato soup (1 can)
Instructions
- Boil cabbage leaves until soft, about 2 minutes. (See Notes below for method.) Set aside to cool.
- Cook rice per directions on package. Set aside.
- In large skillet, cook onion and ground meat until thoroughly cooked and no pink remains. Drain any fat.
- Add garlic, parsley, salt, pepper, and dill weed. Stir and cook for 1 minutes.
- Add rice, diced tomatoes, and 1/2 can of tomato sauce. Add egg and stir to thoroughly combine ingredients. Cook for 3 - 5 minutes, then remove from heat.
- Meanwhile, in medium bowl, add remaining tomato sauce and tomato soup. Spoon a thin layer in a 13 x 9" baking dish.
- Preheat oven to 350°.
- Remove any thick cabbage leaf stems by cutting a "V" around them, or shave them down with a sharp knife. Lay each leaf flat and add 1/3 - 1/2 cup filling towards the bottom half. Roll from the bottom of the leaf and tuck in the sides, then continue rolling. Place seam-side down in baking dish until all the leaves and filling are used.
- Pour sauce over tops of rolls and cover tightly with foil. Bake for 75 - 90 minutes. Allow to cool 10 - 15 minutes before removing the foil as hot tomato sauce splatters. Enjoy!
Notes
*The ground meat can be substituted with ground beef, ground turkey, ground chicken, or ground sausage depending on preference (or what's on sale that week).
TO REMOVE LEAVES FROM CABBAGE HEAD: cut off 1/2" from bottom of head, then submerge entire head in boiling water for 2 - 3 minutes. Using a slotted spoon, remove head to a baking dish or bowl (so water doesn't go everywhere), and carefully peel off softened leaves. Repeat until you have enough leaves, at least 12. I peel off 16 just in case I have filling left over, then I'll have some to freeze.
You can also stir in any leftover filling into the sauce before pouring over the tops of the rolls.
Stuffed Cabbage Rolls can be frozen in a sealed container before or after baking.
Nutrition
Calories: 562kcal | Carbohydrates: 51g | Protein: 26g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1341mg | Potassium: 1300mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1477IU | Vitamin C: 86mg | Calcium: 144mg | Iron: 5mg