How often do you pass by cabbage at the grocery store? Aside from coleslaw or the obvious pairing with corned beef, it’s a vegetable that often gets overlooked. So let’s give it some love and attention!
Cabbage is a member of the cruciferous family of vegetables, which includes things like broccoli, kale, and Brussel sprouts. It comes in various colors – red, green, white, and purple. (You can use any color for this recipe). It is high in vitamins and minerals – particularly C and K and it packs a punch in terms of fiber, and protein too.
If you’ve never made cabbage rolls, give it a try! They are the perfect go-to when you’re craving a warm, healthy, filling, and flavorful meal.
Let’s get rolling!
Stuffed Cabbage Rolls
Ingredients
- 1 large head Cabbage
- 2 Tbsp Olive oil
- 1 lb Ground beef or turkey
- 1 Cup Cooked rice
- 1 Onion, finely chopped
- 2 Cloves Garlic, minced
- 1 15oz Can Tomato sauce
- 1 15oz Can Diced tomatoes
- 2 Tbsp Worcestershire sauce
- 1 Tsp Paprika
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
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Cook the rice.
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Preheat your oven to 350°F.
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Bring a large pot of salted water to a boil. While you're waiting for the boil, carefully remove the cabbage leaves.
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Blanch the leaves in the boiling water for about 2 minutes until soft. Remove and let cool. (Blanching will make the leaves easier to roll without tearing).
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In a large skillet, sauté onions and garlic until fragrant.
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In a bowl, combine ground meat, cooked rice, sautéed onion and garlic, paprika, salt, and pepper.
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Place a hearty scoop of the meat mixture at the base of one of the cabbage leaves, fold over the sides, and roll tightly, like a burrito! Repeat with remaining leaves and meat filling.
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In a large baking dish, spread some of the tomato sauce on the bottom.
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Place stuffed cabbage rolls seam-side down in the dish, then cover with the remaining tomato sauce and diced tomatoes.
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Cover the dish with foil and bake for 1 hour.
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Garnish with fresh parsley and serve.
Enjoy!
