Ingredients
Scale
- 1 large head of green cabbage
- 1 pound ground beef or plant-based alternative
- 1 cup cooked rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Core the cabbage and blanch leaves in boiling water until soft, about 2-3 minutes. Drain well.
- In a mixing bowl, combine ground beef, cooked rice, chopped onion, garlic, salt, pepper, and paprika.
- Place a cabbage leaf on a flat surface and spoon about 2-3 tablespoons of filling onto the center.
- Fold in the sides and roll up tightly, securing the filling inside.
- Arrange the rolls seam side down in a baking dish. Pour tomato sauce over the top.
- Cover with foil and bake for 30-35 minutes until cooked through.
Notes
- You can substitute ground beef with turkey, chicken, or a plant-based filling for vegetarian options.
- Serve with extra tomato sauce and a side salad for a complete meal.
- Leftover cabbage rolls can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free rice)
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg