My Cabbage Rolls
Discover the ultimate comfort food with "My Cabbage Rolls," a crowd-pleasing recipe that marries tender green cabbage leaves with a savory filling of seasoned ground beef, fluffy white rice, and aromatic herbs like parsley and oregano. Blanched cabbage leaves are filled and rolled to perfection, then lightly seared for added depth of flavor before being smothered in a rich, tangy tomato sauce enhanced with crushed tomatoes, brown sugar, and broth. Slow-baked to melt-in-your-mouth tenderness, these hearty rolls are ideal for a cozy family dinner or meal prep for the week. With its perfect balance of flavors and textures, this dish is a timeless favorite that’s just as satisfying as it is nutritious. Pair with crusty bread or a fresh salad for a complete meal, and enjoy comfort food at its finest.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 500 g Ground beef
- 1 cup Cooked white rice
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 large Egg
- 2 tablespoons Parsley, chopped
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 cups Tomato sauce
- 1 cup Crushed tomatoes
- 1 tablespoon Brown sugar
- 1 cup Chicken or beef broth
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Gently remove 10-12 large leaves from the head of cabbage without tearing them.
Place the cabbage leaves into the boiling water and blanch for 2-3 minutes until they soften. Remove and set aside to cool on a clean towel.
In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, parsley, oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until well blended.
Lay each cabbage leaf flat and place about 2-3 tablespoons of the beef and rice mixture in the center. Fold the sides of the leaf over the filling, then roll tightly like a burrito. Repeat until all the filling is used.
In a large skillet, heat olive oil over medium heat. Place the cabbage rolls seam-side down and sear for 2-3 minutes to lightly brown them. You may need to do this in batches.
In a separate bowl, mix tomato sauce, crushed tomatoes, brown sugar, chicken or beef broth, and the remaining 0.5 teaspoon of salt. Stir well.
Layer the seared cabbage rolls in a large baking dish. Pour the tomato sauce mixture over the rolls, ensuring they are evenly covered.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 75-90 minutes, or until the rolls are tender and the flavors are well developed.
Allow the cabbage rolls to rest for 10 minutes before serving. Garnish with additional parsley if desired. Serve warm.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 13.2 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 124 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
