Ingredients
Scale
- 1 large head of cabbage
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Core the cabbage and blanch leaves in boiling water until pliable, about 2-3 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent.
- Add ground meat, cook until browned. Mix in cooked rice, salt, pepper, and paprika.
- Lay cabbage leaves flat, spoon filling onto each leaf, and roll up securely.
- Place stuffed cabbage rolls seam-side down in a baking dish.
- Pour diced tomatoes over the rolls. Cover with foil and bake for 45 minutes.
- Serve hot garnished with fresh herbs.
Notes
- You can substitute ground beef with turkey or vegetarian protein for a lighter version.
- For extra flavor, add shredded cheese on top before baking.
- Ensure cabbage leaves are soft enough to roll without tearing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Baking and sautéing
- Cuisine: American
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 250 kcal Kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg