PREP TIME: 30 MINS | COOK TIME: 1 HR 30 MINS | TOTAL TIME: 2 HRS | SERVINGS: 6
Nothing beats the classic! These easy homemade Cabbage rolls are not surprisingly one of the most requested whenever I am expecting guests. These rolls are filled with seasoned meat mixture with rice and perfectly baked in a rich tomato sauce. Indeed, a complete meal in one roll with rice and meat in a slightly sweet tomato sauce!
Ingredients
Sauce:
2 tbsp brown sugar
One 8 oz. can tomato sauce
¼ c. water
1 tbsp white vinegar
1 can diced tomatoes 14.5 oz., undrained
Filling:
1 Egg
1 lb. ground beef
½ c. onion chopped fine
2 tsp minced garlic
1 tsp oregano
1 tbsp dried parsley
½ tsp dill
1 c. cooked rice
1 head green cabbage
¼ c. of the sauce that has been mixed
1 tsp salt
½ tsp pepper
How to make Cabbage Rolls
Step 1: Ready the cabbage leaves. Cut off 1/4 inch from the bottom of the cabbage heat. Into a big pot of boiling water, put two whole cabbage leaves and boil for about 2 minutes. Peel the outer cabbage leaves off from the cabbage head using long tongs while inside the pot. Then, roll the cabbage head around in the hot water and lift the leaves gently. Using a knife, disconnect the leaf next to the core. Let the leaves cool while you ready the sauce and filling.
Step 2: Prepare the oven. Preheat it to 350 degrees.
Step 3: Whisk the sauce ingredients in a medium bowl until well mixed.
Step 4: In the bottom of a 9 x 13-inch baking dish, spread a thin layer of the sauce.
Step 5: Set aside 1/4 cup of the sauce for the meat filling.
Step 6: Cook the ground beef in a skillet along with the onions, parsley, oregano, salt, pepper, and dill over medium heat or until the meat has browned and the onions have softened. Add the garlic. Stir and continue to cook for a minute more.
Step 7: Take the pan off the heat, then add the cooked rice, ¼ cup mixed tomato sauce, and egg. Stir well and set aside.
Step 8: To remove the thick stem of the cabbage leaves, cut a V shape at the bottom of each leaf. This will notch the thick part and assist the leaf to lay flatter.
Step 9: After laying the leaf flat, put 1/3 cup of the filling toward the middle bottom of a leaf. Begin folding the leaf-like burrito, tacking in the sides to the filling, then roll the leaf up. In case the leaf is torn, simply fold it, then cover it with the other side and fold.
Step 10: In the prepared baking dish, place the roll seam-side down. Do the same with the rest of the leaves and filling.
Step 11: Over the rolls, pour the rest of the rolls, then tightly cover with foil. Place the baking dish in the preheated oven and bake for about an hour and 30 minutes.
Step 12: Remove from the oven when done and allow the cabbage rolls to sit for at least 10 to 15 minutes. Serve and enjoy!
Nutrition Facts:
Calories: 273kcal | Carbohydrates: 16g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 551mg | Potassium: 381mg | Fiber: 1g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 3mg
Ingredients
- Sauce:
- 2 tbsp brown sugar
- One 8 oz. can tomato sauce
- ¼ c. water
- 1 tbsp white vinegar
- 1 can diced tomatoes 14.5 oz., undrained
- Filling:
- 1 Egg
- 1 lb. ground beef
- ½ c. onion chopped fine
- 2 tsp minced garlic
- 1 tsp oregano
- 1 tbsp dried parsley
- ½ tsp dill
- 1 c. cooked rice
- 1 head green cabbage
- ¼ c. of the sauce that has been mixed
- 1 tsp salt
- ½ tsp pepper
Instructions
Step 1: Ready the cabbage leaves. Cut off 1/4 inch from the bottom of the cabbage heat. Into a big pot of boiling water, put two whole cabbage leaves and boil for about 2 minutes. Peel the outer cabbage leaves off from the cabbage head using long tongs while inside the pot. Then, roll the cabbage head around in the hot water and lift the leaves gently. Using a knife, disconnect the leaf next to the core. Let the leaves cool while you ready the sauce and filling.
Step 2: Prepare the oven. Preheat it to 350 degrees.
Step 3: Whisk the sauce ingredients in a medium bowl until well mixed.
Step 4: In the bottom of a 9 x 13-inch baking dish, spread a thin layer of the sauce.
Step 5: Set aside 1/4 cup of the sauce for the meat filling.
Step 6: Cook the ground beef in a skillet along with the onions, parsley, oregano, salt, pepper, and dill over medium heat or until the meat has browned and the onions have softened. Add the garlic. Stir and continue to cook for a minute more.
Step 7: Take the pan off the heat, then add the cooked rice, ¼ cup mixed tomato sauce, and egg. Stir well and set aside.
Step 8: To remove the thick stem of the cabbage leaves, cut a V shape at the bottom of each leaf. This will notch the thick part and assist the leaf to lay flatter.
Step 9: After laying the leaf flat, put 1/3 cup of the filling toward the middle bottom of a leaf. Begin folding the leaf-like burrito, tacking in the sides to the filling, then roll the leaf up. In case the leaf is torn, simply fold it, then cover it with the other side and fold.
Step 10: In the prepared baking dish, place the roll seam-side down. Do the same with the rest of the leaves and filling.
Step 11: Over the rolls, pour the rest of the rolls, then tightly cover with foil. Place the baking dish in the preheated oven and bake for about an hour and 30 minutes.
Step 12: Remove from the oven when done and allow the cabbage rolls to sit for at least 10 to 15 minutes. Serve and enjoy!
