Description
Delicious cabbage rolls filled with ground beef that melt in your mouth.
Ingredients
Scale
- 15 ounces crushed tomatoes (canned)
- 16 ounces tomato sauce (two 8-ounce cans)
- 2 tablespoons packed light brown sugar
- 1 tablespoon tomato paste
- 1 tablespoon white vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 head green cabbage
- 1 pound ground beef
- ½ cup finely chopped yellow onion
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked and cooled white rice
- ¼ cup reserved sauce from above
- 1 large egg, room temperature and lightly beaten
- ½ teaspoon fresh dill, chopped
Instructions
- Combine crushed tomatoes, tomato sauce, light brown sugar, tomato paste, white vinegar, garlic powder, salt, and black pepper in a medium bowl until fully integrated. Reserve ¼ cup for the filling. Spread ½ cup of sauce in the bottom of a 9×13 inch baking dish and set aside.
- Set the oven to 350°F (175°C).
- Bring a large pot of water to a rolling boil. Trim the stem from the cabbage and submerge the whole head in boiling water for 5 minutes to soften the leaves.
- Remove cabbage from water and place it in a colander to drain and cool. Keep the water hot for possible reheating of tougher leaves. Carefully separate 12 outer leaves without tearing and place on paper towels to drain.
- Over medium-high heat, cook ground beef, chopped onion, dried parsley, oregano, minced garlic, salt, and pepper in a large skillet for 5-7 minutes until beef is no longer pink and onion is tender. Drain excess fat and remove from heat.
- Mix cooked meat mixture with cooked rice, reserved ¼ cup sauce, beaten egg, and chopped dill until uniform. Allow to cool slightly before assembling.
- Using a sharp paring knife, cut out the tough stalk at the base of each cabbage leaf in a V shape to facilitate rolling.
- Place a cabbage leaf flat. Spoon approximately ¼ cup filling into the top third of the leaf. Fold the top, then the sides inward, and roll tightly from the base like a burrito. Tuck edges securely to prevent opening during baking. Arrange each roll seam-side down in the prepared baking dish.
- Pour remaining sauce evenly over stuffed rolls. Cover tightly with aluminum foil and bake for 75 minutes at 350°F (175°C).
- Remove foil and spoon sauce over rolls if needed to keep moist. Let rest for 10-15 minutes before serving.
Notes
- Make sure to drain cabbage leaves well to prevent excess moisture.
- Optional: Top with sour cream before serving for added richness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg