Stuffed Cabbage With Rice and Ground Beef

Nutrition Facts (per serving)
362	Calories
15g	Fat
33g	Carbs
26g	Protein

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Nutrition Facts
Servings: half-dozen
Amount per serving
Calories	362
% Daily Value*
Total Fat 15g	xix%
Saturated Fatty 5g	27%
Cholesterol 99mg	33%
Sodium 958mg	42%
Total Saccharide 33g	12%
Dietary Cobweb 6g	23%
Full Sugars 17g
Poly peptide 26g
Vitamin C 91mg	457%
Calcium 177mg	xiv%
Atomic number 26 4mg	21%
Potassium 1020mg	22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition data is calculated using an ingredient database and should exist considered an estimate.)

These cabbage rolls are stuffed with ground beef and rice and baked to perfection with a tangy love apple sauce. Cabbage rolls are a favorite comfort nutrient from Eastern Europe and are often reserved for special occasions or big family dinners.

Instead of boiling the cabbage, there's an easy shortcut to soften the leaves if you program alee. The night before you lot plan to brand the cabbage rolls, put the whole head of cabbage in the freezer. Take it out in the morning and give it the rest of the 24-hour interval or several hours to thaw. The leaves of the thawed cabbage volition pare off easily and are flexible enough to stuff with no precooking required.

The meat isn't cooked ahead of time, so try to employ very lean footing beefiness to avoid the excess fatty. Serve blimp cabbage with mashed potatoes or boiled potatoes for a filling and special repast.

Click Play to Run into This Savory Stuffed Cabbage Rolls Recipe Come up Together

"These traditional stuffed cabbage rolls volition conjure upward childhood memories of your grandmother's kitchen. The rolls are bathed in a savory-sweet lycopersicon esculentum sauce while they bake in the oven. The sauce is thickened at the stop to the perfect consistency, then poured over the rolls to make this the ultimate comfort food." —Diana Andrews

For the Rolls:

• 1 caput green cabbage, almost 1 dozen large cabbage leaves

• ane one/2 teaspoons salt, plus more for the water

• ane pound ground beef, 85 pct or bacteria

• three/4 cup cooked rice

• ane/2 loving cup finely chopped onion

• 1 big egg

• 1 teaspoon freshly ground blackness pepper

• 1/4 loving cup milk

For the Sauce:

• 1 (14 1/2-ounce) can diced tomatoes, undrained

• one(8-ounce) tin tomato sauce

• 3 tablespoons sugar

• 2 tablespoons white vino vinegar

• three/4 loving cup h2o, divided

• 2 tablespoons cornstarch

1. Gather the ingredients. Position a rack in the center of the oven and preheat to 350 F/180 C/Gas four.

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2. Skin about 12 to 15 large leaves off of the cabbage head.

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3. Drop the cabbage leaves into a large pot of well-salted boiling water; cover and melt for 3 minutes. Drain well.

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4. For the filling, combine the ground beefiness, rice, onion, egg, milk, salt, and pepper in a medium basin. Mix well and divide into 12 portions.

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5. Place a portion of the beef mixture (about 2 ane/4-ounces) onto the heart of each cabbage leaf.

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6. Roll the leaf around the filling, burrito-style, folding in the edges to seal information technology in.

   The Bandbox / Ahlam Raffii

7. Fasten the rolls with toothpicks. Place the rolls in a single layer in a large baking dish or an oven-prophylactic Dutch oven.

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8. For the sauce, combine the diced tomatoes, tomato sauce, sugar, vinegar, and 1/ii cup of water.

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9. Pour sauce over the cabbage rolls. Comprehend with a lid or aluminum foil (carefully fugitive the toothpicks) and bake in the preheated oven for virtually one hour until the cabbage is tender and the sauce is bubbling.

   The Bandbox / Ahlam Raffii

10. Remove the rolls with a slotted spoon and discard the toothpicks.

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11. Carefully pour the juices from the baking pan into a medium bucket and place over medium estrus. Stir the cornstarch with ane/4 loving cup common cold water until dissolved. Add to the sauce and bring to a eddy. Reduce to a simmer and melt, whisking constantly until thickened.

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12. Serve the cabbage rolls topped with the sauce. Enjoy.

    The Spruce / Ahlam Raffii

Recipe Variations

• For a depression-carb option, supersede the rice with steamed cauliflower rice.
• If you are looking for cabbage roll season only are curt on time, try an "unstuffed" version.

How to Store Cabbage Rolls

• Blimp cabbage rolls will go along in the refrigerator for three to four days. Place them in an airtight plastic container or wrap tightly in aluminum foil.
• You lot tin can freeze cabbage rolls, simply it is best to leave them uncooked if doing so. Unthaw them in the refrigerator overnight, set up the sauce and cook them as directed.

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Source: https://www.thespruceeats.com/cabbage-rolls-with-ground-beef-and-rice-3052232

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