Ingredients
Scale
- 1 large head of cabbage
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of water to a boil and blanch cabbage leaves until tender, about 2-3 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion and garlic until translucent.
- Add ground beef, cook until browned, then remove from heat.
- In a mixing bowl, combine cooked rice, cooked meat mixture, salt, and pepper.
- Wrap a spoonful of the filling in each cabbage leaf, folding in the sides to form neat rolls.
- Place rolls seam-side down in a baking dish. Pour tomato sauce over the top.
- Bake at 375°F (190°C) for 25-30 minutes, until heated through and sauce is bubbling.
- Garnish with fresh parsley before serving.
Notes
- You can substitute ground beef with turkey or plant-based protein.
- For extra flavor, add a sprinkle of paprika or a dash of hot sauce to the filling.
- Leftovers can be refrigerated for up to 3 days or frozen for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 roll
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg