Description
Authentic stuffed cabbage rolls filled with seasoned meat and rice, baked in a tangy tomato sauce.
Ingredients
Scale
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 cups tomato sauce
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage and blanch the whole head for about 5 minutes until leaves are pliable.
- Remove the cabbage from the pot and let it cool. Carefully peel off 12 leaves.
- In a bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix thoroughly.
- Place about 2 tablespoons of the meat mixture onto each cabbage leaf. Roll the leaf tightly around the filling, tucking in the sides to secure.
- In a baking dish, mix together tomato sauce, lemon juice, and brown sugar. Spread a thin layer of sauce on the bottom of the dish.
- Arrange the stuffed rolls seam-side down in the dish. Pour remaining sauce over the top.
- Cover with foil and bake for 1 hour. Remove foil and bake for an additional 15 minutes.
- Let cool for 10 minutes before serving.
Notes
- For a vegetarian option, substitute ground beef with lentils or mushrooms.
- Experiment with spices like cumin or dill for different flavor profiles.
- Serve with sour cream or a sprinkle of fresh herbs for garnish.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: stuffed cabbage rolls, authentic recipe, Eastern European cuisine