Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 1 head green cabbage; 2 tbsp olive oil; 1.5 cups yellow onion, diced; 3 garlic cloves, minced; 15 oz tomato sauce; 15 oz crushed tomatoes; 1 tbsp Worcestershire sauce; 1 tbsp sugar; 2 tsp salt; 3/4 tsp black pepper; 1 lb 85/15 ground beef; 1 cup cooked white rice; 1 egg; 3 tbsp fresh parsley, chopped; 1/4 tsp paprika; 1/8 tsp cayenne pepper

Tender cabbage leaves wrapped around a savory beef and rice filling, baked in a rich tomato sauce.

90 minMediumServes 6471 cal/serving

PolishDinnerStovetop and OvenStandardGluten-FreeDairy-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1 head green cabbage
2 tbsp olive oil
1.5 cups yellow onion, diced
3 garlic cloves, minced
15 oz tomato sauce
15 oz crushed tomatoes
1 tbsp Worcestershire sauce
1 tbsp sugar
2 tsp salt
3/4 tsp black pepper
1 lb 85/15 ground beef
1 cup cooked white rice
1 egg
3 tbsp fresh parsley, chopped
1/4 tsp paprika
1/8 tsp cayenne pepper

Instructions

1

Preheat oven to 350°F and spray a large 9x13 inch baking dish with non-stick spray.
2

Boil a large pot of water. Cut off bottom inch of 1 head green cabbage, submerge head in boiling water for 4-5 minutes, drain, cool, and peel off 12 leaves.
3

Heat 2 tbsp olive oil in a skillet over medium heat. Cook two-thirds of 1.5 cups diced yellow onion for 2-3 minutes until soft, then stir in two-thirds of 3 minced garlic cloves for 1 minute.
4

Add 15 oz tomato sauce, 15 oz crushed tomatoes, 1 tbsp Worcestershire sauce, 1 tbsp sugar, half of 2 tsp salt, and two-thirds of 3/4 tsp black pepper. Bring to a boil, then simmer uncovered for 10-15 minutes.
5

Combine 1 lb 85/15 ground beef, 1 cup cooked white rice, remaining 1.5 cups diced yellow onion, remaining 3 minced garlic cloves, 1 egg, remaining 2 tsp salt, remaining 3/4 tsp black pepper, 3 tbsp chopped fresh parsley, 1/4 tsp paprika, and 1/8 tsp cayenne pepper in a bowl and mix well.
6

Cut a V-shaped notch to remove the tough stem rib from each leaf. Place 3-4 tablespoons of filling per leaf, fold sides in, and roll up tight.
7

Spread tomato sauce in the baking dish, arrange rolls seam-side down, cover with foil, and bake 60-75 minutes until internal temperature reaches 165°F.

Questions

How long does Stuffed Cabbage Rolls keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Stuffed Cabbage Rolls?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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