Ingredients
Scale
- 1 large head of cabbage
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
Instructions
- Bring a large pot of water to a boil. Carefully remove the core from the cabbage and blanch the whole head in boiling water for 3-4 minutes until leaves are pliable. Remove cabbage and cool slightly.
- In a mixing bowl, combine ground meat, cooked rice, chopped onion, minced garlic, salt, pepper, and paprika if using.
- Carefully peel off several large cabbage leaves. Place a spoonful of the meat mixture onto each leaf and roll up, tucking in the sides.
- In a large skillet, heat olive oil over medium heat. Place cabbage rolls seam side down and cook until browned on all sides, about 5-7 minutes.
- Add tomato sauce over the cabbage rolls. Cover and simmer on low heat for 20-25 minutes until cooked through.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For extra flavor, add chopped herbs or a splash of Worcestershire sauce to the filling.
- You can substitute ground chicken or vegetarian options if preferred.
- Reheat leftovers in the microwave or oven for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American, Eastern European
- Diet: Dairy-Free, Keto-Friendly, Low Carb
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg