Stuffed Cabbage and Ground Beef Ideas

Diet Facts (per serving)
362	Calories
15g	Fatty
33g	Carbs
26g	Protein

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Nutrition Facts
Servings: 6
Amount per serving
Calories	362
% Daily Value*
Total Fat 15g	19%
Saturated Fat 5g	27%
Cholesterol 99mg	33%
Sodium 958mg	42%
Total Carbohydrate 33g	12%
Dietary Fiber 6g	23%
Full Sugars 17g
Protein 26g
Vitamin C 91mg	457%
Calcium 177mg	fourteen%
Iron 4mg	21%
Potassium 1020mg	22%
*The % Daily Value (DV) tells yous how much a nutrient in a nutrient serving contributes to a daily diet. 2,000 calories a solar day is used for general nutrition advice.

(Nutrition data is calculated using an ingredient database and should be considered an guess.)

These cabbage rolls are stuffed with footing beef and rice and broiled to perfection with a tangy tomato sauce. Cabbage rolls are a favorite condolement food from Eastern Europe and are often reserved for special occasions or big family unit dinners.

Instead of boiling the cabbage, there's an piece of cake shortcut to soften the leaves if you program ahead. The nighttime before you programme to make the cabbage rolls, put the whole head of cabbage in the freezer. Take it out in the morning and give information technology the residual of the day or several hours to thaw. The leaves of the thawed cabbage will peel off easily and are flexible enough to stuff with no precooking required.

The meat isn't cooked alee of time, so try to use very lean footing beef to avert the excess fat. Serve stuffed cabbage with mashed potatoes or boiled potatoes for a filling and special repast.

Click Play to See This Savory Stuffed Cabbage Rolls Recipe Come Together

"These traditional stuffed cabbage rolls will conjure up childhood memories of your grandmother's kitchen. The rolls are bathed in a savory-sweet tomato plant sauce while they bake in the oven. The sauce is thickened at the end to the perfect consistency, then poured over the rolls to brand this the ultimate comfort food." —Diana Andrews

For the Rolls:

• ane caput dark-green cabbage, almost 1 dozen large cabbage leaves

• 1 1/2 teaspoons salt, plus more for the water

• one pound ground beef, 85 percent or leaner

• 3/4 cup cooked rice

• ane/2 cup finely chopped onion

• i large egg

• 1 teaspoon freshly ground black pepper

• i/4 cup milk

For the Sauce:

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

• 1(8-ounce) tin tomato sauce

• 3 tablespoons sugar

• 2 tablespoons white wine vinegar

• iii/4 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 4.

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2. Peel about 12 to xv large leaves off of the cabbage head.

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3. Drib the cabbage leaves into a big pot of well-salted boiling h2o; 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 bowl. Mix well and split up into 12 portions.

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5. Place a portion of the beef mixture (nigh 2 1/four-ounces) onto the heart of each cabbage leaf.

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6. Roll the leafage around the filling, burrito-style, folding in the edges to seal it in.

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

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8. For the sauce, combine the diced tomatoes, tomato plant sauce, sugar, vinegar, and 1/ii cup of h2o.

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9. Pour sauce over the cabbage rolls. Comprehend with a hat or aluminum foil (carefully fugitive the toothpicks) and bake in the preheated oven for about 1 hour until the cabbage is tender and the sauce is bubbling.

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

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11. Carefully cascade the juices from the blistering pan into a medium bucket and place over medium heat. Stir the cornstarch with 1/4 cup cold water until dissolved. Add together to the sauce and bring to a boil. Reduce to a simmer and cook, whisking constantly until thickened.

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

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Recipe Variations

• For a low-carb option, replace the rice with steamed cauliflower rice.
• If y'all are looking for cabbage curl season but are short on time, try an "unstuffed" version.

How to Shop Cabbage Rolls

• Stuffed cabbage rolls volition go along in the fridge for three to iv days. Place them in an airtight plastic container or wrap tightly in aluminum foil.
• You can freeze cabbage rolls, but information technology is best to get out them uncooked if doing so. Unthaw them in the fridge overnight, prepare the sauce and melt them as directed.

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

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