Scrambled Cabbage Rolls
Warm, hearty, and loaded with flavor, these Scrambled Cabbage Rolls are a creative twist on the classic stuffed cabbage recipe. Perfectly blanched cabbage leaves are wrapped around a savory filling of seasoned ground beef or turkey, tender cooked rice, and aromatic vegetables like onion, garlic, and carrot. Simmered in a rich tomato sauce for ultimate flavor infusion, this dish is both comforting and satisfying. With hints of paprika and oregano, every bite is a delightful balance of spices and textures. Easy to prepare yet impressive enough for special occasions, these cabbage rolls are a great choice for a wholesome family dinner. Garnish with fresh parsley for a vibrant finishing touch. Whether you're craving a cozy meal or exploring new recipes, these Scrambled Cabbage Rolls are sure to become a favorite.
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Recipe Information
Ingredients
- 12 pieces cabbage leaves
- 500 grams ground beef or ground turkey
- 1.5 cups cooked rice
- 1 medium onion, finely diced
- 1 medium carrot, grated
- 3 cloves garlic, minced
- 1 large egg
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups tomato sauce
- 1 cup water
- 2 tablespoons parsley, finely chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Carefully peel 12 large cabbage leaves and blanch them in the boiling water for 2-3 minutes until they soften. Remove the leaves, place them in a colander, and let them cool while you prepare the filling.
In a skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and grated carrot, cooking for another 2 minutes.
Add the ground beef or ground turkey to the skillet. Cook until browned and no longer pink, breaking it into small chunks with a spoon.
Stir in the paprika, dried oregano, salt, and black pepper. Mix well and cook for another 2 minutes. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, combine the cooked rice, the meat-vegetable mixture, and the egg. Mix until everything is well incorporated. This will be the filling for your cabbage rolls.
To assemble, place a cabbage leaf flat on your work surface. Add about 2-3 tablespoons of the filling at the base of the leaf. Fold in the sides and roll the leaf tightly, like a burrito. Repeat with the remaining leaves and filling.
In a large, deep skillet or Dutch oven, spread 1/2 cup of the tomato sauce on the bottom. Arrange the cabbage rolls seam-side down in a single layer. If needed, make a second layer.
Mix the remaining tomato sauce with 1 cup of water and pour it over the cabbage rolls. Cover the skillet or Dutch oven with a lid and bring the sauce to a simmer over medium heat.
Reduce the heat to low and let the cabbage rolls cook for 35-40 minutes, until the cabbage is tender and the flavors have melded together.
Serve the scrambled cabbage rolls hot, garnished with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3684 mg | 160% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 52.4 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 762 mg | 59% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3942 mg | 84% | |
*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.
