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 egg
- 1 cup tomato sauce
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Optional: chopped parsley or dill for garnish
Instructions
- Begin by carefully removing the core of the cabbage and blanching the leaves in boiling water for 2-3 minutes until they become pliable. Drain and set aside to cool slightly.
- In a bowl, combine the ground meat, cooked rice, chopped onion, garlic, egg, Worcestershire sauce, salt, and pepper. Mix thoroughly until well blended.
- Place a spoonful of the meat mixture onto each cabbage leaf. Fold in the sides and roll tightly from the stem end to form a neat bundle. Repeat with all leaves.
- Arrange the rolls seam-side down in a large skillet or baking dish. Pour tomato sauce over the top, covering all the rolls. Cover with a lid or aluminum foil.
- If you prefer slow cooking, transfer to a Crock-Pot and cook on low for 6-8 hours. Alternatively, bake in a preheated oven at 350°F (175°C) for 1 hour.
Notes
- If using frozen cabbage leaves, thaw and pat dry before use. This saves time and effort.
- For a vegetarian version, substitute the meat with chopped mushrooms or lentils.
- Ensure cabbage leaves are tender enough for rolling without tearing, for easier eating and presentation.
- Adjust seasoning and sauce levels to taste; adding smoked paprika can deepen flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking, Slow Cooking
- Cuisine: American, European
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 roll
- Calories: 340 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 75 mg