Stuffed Cabbage

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Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 2
Calories: 991kcal

Ingredients

For the tomato sauce

  • 1/2 TBSP Butter
  • 2 TBSP Onion finely chopped
  • 1/2 tsp Garlic minced
  • 9 oz Crushed tomatoes
  • 5 oz Tomato sauce
  • 3/4 TBSP Brown sugar
  • 1/3 TBSP Red wine vinegar

Seasoning

  • Salt
  • Black pepper

For the cabbage rolls

  • 1/2 cup White rice rinsed
  • 8 oz Ground beef
  • 2 TBSP Onion finely chopped
  • 1/2 tsp Garlic minced
  • 1/3 tsp Salt
  • 1/8 tsp Black pepper
  • 1 TBSP Fresh parsley chopped, divided
  • 1 Egg
  • 4 leaves Green cabbage large leaves, stem cut out (use extra leaves if needed for help with wrapping the meat)
  • Nonstick spray

Garlic Bread

  • 2 slices Crusty bread
  • 2 TBSP Butter
  • 2 cloves Garlic minced
  • 1/8 tsp Dried oregano

Beer

  • 24 oz Beer cold
US Customary - Metric

Instructions

  • Preheat the oven to 350℉ (176℃).
  • Prep the ingredients per the instructions above.
  • For the tomato sauce: Melt the butter in a pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent. Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, and season with salt and pepper. Stir in the brown sugar and red wine vinegar. Bring to a simmer for 10-15 minutes, stirring occasionally.
  • Cook the rice according to the instructions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm.
  • Bring a large pot of water to a boil. Immerse the cabbage leaves in boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Remove from the water and set aside.
  • Place the ground beef, onion, garlic, salt, pepper, half of the parsley, and egg in a bowl. Add 1/4 cup of tomato sauce to the bowl. Stir to combine. Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the root part of the cabbage rib.
  • Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture (use an extra leaf if needed to enclose the meat properly). Repeat with remaining meat and cabbage leaves.
  • Coat a baking dish with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce. Cover with foil. Bake for 45 to 60 minutes or until cabbage is tender and meat is cooked through.
  • Spread the butter and garlic onto the bread. Sprinkle with oregano. Toast in the oven until golden brown.
  • Serve the cabbage rolls with rice, bread, and beer.

Nutrition

Calories: 991kcal | Carbohydrates: 112g | Protein: 35g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 180mg | Sodium: 1525mg | Potassium: 1393mg | Fiber: 10g | Sugar: 21g | Vitamin A: 1456IU | Vitamin C: 78mg | Calcium: 226mg | Iron: 8mg

Stuffed Cabbage

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings 2
Calories 991 kcal

Ingredients
 
 

For the tomato sauce

  • 1/2 TBSP Butter
  • 2 TBSP Onion finely chopped
  • 1/2 tsp Garlic minced
  • 9 oz Crushed tomatoes
  • 5 oz Tomato sauce
  • 3/4 TBSP Brown sugar
  • 1/3 TBSP Red wine vinegar

Seasoning

  • Salt
  • Black pepper

For the cabbage rolls

  • 1/2 cup White rice rinsed
  • 8 oz Ground beef
  • 2 TBSP Onion finely chopped
  • 1/2 tsp Garlic minced
  • 1/3 tsp Salt
  • 1/8 tsp Black pepper
  • 1 TBSP Fresh parsley chopped, divided
  • 1 Egg
  • 4 leaves Green cabbage large leaves, stem cut out (use extra leaves if needed for help with wrapping the meat)
  • Nonstick spray

Garlic Bread

  • 2 slices Crusty bread
  • 2 TBSP Butter
  • 2 cloves Garlic minced
  • 1/8 tsp Dried oregano

Beer

  • 24 oz Beer cold

Instructions
 

  • Preheat the oven to 350℉ (176℃).
  • Prep the ingredients per the instructions above.
  • For the tomato sauce: Melt the butter in a pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent. Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, and season with salt and pepper. Stir in the brown sugar and red wine vinegar. Bring to a simmer for 10-15 minutes, stirring occasionally.
  • Cook the rice according to the instructions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm.
  • Bring a large pot of water to a boil. Immerse the cabbage leaves in boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Remove from the water and set aside.
  • Place the ground beef, onion, garlic, salt, pepper, half of the parsley, and egg in a bowl. Add 1/4 cup of tomato sauce to the bowl. Stir to combine. Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the root part of the cabbage rib.
  • Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture (use an extra leaf if needed to enclose the meat properly). Repeat with remaining meat and cabbage leaves.
  • Coat a baking dish with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce. Cover with foil. Bake for 45 to 60 minutes or until cabbage is tender and meat is cooked through.
  • Spread the butter and garlic onto the bread. Sprinkle with oregano. Toast in the oven until golden brown.
  • Serve the cabbage rolls with rice, bread, and beer.

Nutrition

Calories: 991kcalCarbohydrates: 112gProtein: 35gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 180mgSodium: 1525mgPotassium: 1393mgFiber: 10gSugar: 21gVitamin A: 1456IUVitamin C: 78mgCalcium: 226mgIron: 8mg
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