Ingredients
Scale
- 1 large head of green cabbage
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Optional: chopped parsley or herbs for garnish
Instructions
- Carefully peel off the large cabbage leaves, ensuring they are whole and intact. Blanch in boiling water for 2-3 minutes until slightly tender, then drain and set aside.
- In a mixing bowl, combine ground meat, cooked rice, chopped onion, minced garlic, salt, and pepper. Mix thoroughly.
- Place a cabbage leaf flat, spoon 2-3 tablespoons of meat mixture onto the center, fold sides, and roll tightly to enclose the filling.
- Arrange the stuffed cabbage rolls seam-side down in a greased baking dish, snugly but without overcrowding.
- Mix tomato sauce with Worcestershire sauce, season with salt and pepper, and pour over the rolls.
- Preheat oven to 350°F (175°C). Cover with foil and bake for 1 hour. Uncover during last 10 minutes for sauce to thicken.
Notes
- You can substitute ground turkey or chicken for a leaner version.
- Blanching the cabbage leaves makes them more pliable for rolling.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
- Diet: Comfort Food
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 60 mg