Continental Recipe

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Stuffed cabbage rolls recipe is cabbage leaves filled with beef and rice, coated in a homemade tomato sauce and baked to perfection.

 A comfort food classic that’s tasty, delicious and simple to make at home.

 

 

RECIPE INGREDIENTS

SAUCE:

2 tablespoon extra-virgin olive oil

1/2 large onion, chopped

3 cloves garlic, minced

2 tablespoon tomato paste

28-oz. can crushed tomatoes

2 tablespoon balsamic vinegar

1 tablespoon brown sugar

2 teaspoons dried oregano

Kosher salt

Freshly ground black pepper

 

CABBAGE ROLLS:

15 cabbage leaves

1 lb. ground beef

1/4 cup uncooked white rice

1/4 cup Italian bread crumbs

1/2 large onion, chopped

2 tablespoon freshly chopped parsley

Freshly ground black pepper

Kosher salt

 

 

DIRECTIONS ON STUFFED CABBAGE ROLLS

MAKING SAUCE

Preheat oven to 350°.

In a large deep skillet over medium heat, heat oil. Add onion and cook until soft for about 5 minutes.

Stir in tomato paste and garlic and cook until fragrant. Pour over tomatoes then add vinegar, sugar, and oregano.

Lower heat to medium-low and simmer for 20 minutes. Season with salt and pepper.

MAKING ROLLS

In a large pot of boiling water, blanch cabbage leaves until tender and flexible for about 1 minute.

In a large bowl, combine ground meats, 1 cup sauce, rice, bread crumbs, onion, and parsley. Season with salt and pepper.

Spread a thin layer of sauce on the bottom of a large baking dish.

Cut out the hard triangular rib from each cabbage leaf.

Place about 1/3 cup filling into one end of each leaf, then roll up, tucking in the sides as you roll.

READ ALSO:   Belgian Liers vlaaike

Place rolls seam side-down on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls then cover dish with foil.

Bake for 1 hour 15 minutes, until rice and meat are cooked through.

Garnish with more parsley and serve

 

RECIPE VIDEO

https://youtu.be/JReSkoUnGwk?si=KzJZ5Y16toKTJE6y

 

TRY OTHER RECIPES

MINCE PIE RECIPE

ITALIAN MEATBALLS

EASY LASAGNA RECIPE

LANCASHIRE HOTPOT RECIPE

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

 

Stuffed Cabbage Rolls

Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 5g fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • SAUCE:
  • 2 tablespoon extra-virgin olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoon tomato paste
  • 28-oz. can crushed tomatoes
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • CABBAGE ROLLS:
  • 15 cabbage leaves
  • 1 lb. ground beef
  • 1/4 cup uncooked white rice
  • 1/4 cup Italian bread crumbs
  • 1/2 large onion, chopped
  • 2 tablespoon freshly chopped parsley
  • Freshly ground black pepper
  • Kosher salt

Instructions

MAKING SAUCE

Preheat oven to 350°.

In a large deep skillet over medium heat, heat oil. Add onion and cook until soft for about 5 minutes.

Stir in tomato paste and garlic and cook until fragrant. Pour over tomatoes then add vinegar, sugar, and oregano.

Lower heat to medium-low and simmer for 20 minutes. Season with salt and pepper.

MAKING ROLLS

In a large pot of boiling water, blanch cabbage leaves until tender and flexible for about 1 minute.

In a large bowl, combine ground meats, 1 cup sauce, rice, bread crumbs, onion, and parsley. Season with salt and pepper.

READ ALSO:   Lancashire Hotpot Recipe

Spread a thin layer of sauce on the bottom of a large baking dish.

Cut out the hard triangular rib from each cabbage leaf.

Place about 1/3 cup filling into one end of each leaf, then roll up, tucking in the sides as you roll.

Place rolls seam side-down on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls then cover dish with foil.

Bake for 1 hour 15 minutes, until rice and meat are cooked through.

Garnish with more parsley and serve

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