Description
Healthy stuffed cabbage rolls filled with a savory mixture of lean ground meat, rice, and vegetables, simmered in a light tomato sauce.
Ingredients
- 1 large head of cabbage
- 1 lb lean ground beef or turkey
- 1 cup cooked brown rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 cups tomato sauce
- 1 cup low-sodium chicken or vegetable broth
Instructions
- Preheat oven to 375°F (190°C).
- Bring a large pot of water to boil. Carefully remove the core from the cabbage and boil for 5-7 minutes until leaves soften. Peel off leaves and set aside.
- In a bowl, mix ground meat, cooked rice, onion, garlic, carrot, egg, salt, pepper, and paprika.
- Place a spoonful of the filling onto each cabbage leaf. Roll tightly, tucking in the sides.
- Arrange rolls in a baking dish. Pour tomato sauce and broth over them.
- Cover with foil and bake for 45 minutes. Remove foil and bake for another 15 minutes.
- Serve warm.
Notes
- Use a toothpick to secure rolls if needed.
- Substitute quinoa for rice for extra protein.
- Freeze leftovers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: European