Stuffed Cabbage Rolls Recipe

Ingredients

For the Cabbage Rolls:

• 1 large head of green cabbage
• 1 pound ground beef (or a mix of beef and pork)
• 1 cup cooked rice (white or brown)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme (or other herbs like dill or parsley)
• 1 tablespoon fresh lemon juice (optional)

For the Tomato Sauce:

• 1 (28-ounce) can crushed tomatoes (or tomato sauce)
• 1 (15-ounce) can tomato sauce
• 1 tablespoon olive oil
• 1 tablespoon brown sugar (optional)
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

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Instructions

Step 1: Prepare the Cabbage

1. Remove Cabbage Core:
   • Using a sharp knife, carefully cut out the core of the cabbage. This will make it easier to separate the leaves.
2. Boil the Cabbage:
   • Bring a large pot of salted water to a boil. Carefully add the whole cabbage and cook for about 5-7 minutes, or until the outer leaves become tender.
   • Use tongs to peel off the outer leaves as they soften. You may need to return the cabbage to the boiling water a few times to soften the inner leaves.
   • Once you have enough leaves (about 12-14), set them aside to cool. Reserve any remaining cabbage for later use in other dishes or for layering in the baking dish.

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Step 2: Make the Filling

1. Mix the Filling:
   • In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, pepper, thyme, and lemon juice. Mix until well combined.

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Step 3: Assemble the Cabbage Rolls

1. Stuff the Leaves:
   • Take a cabbage leaf and place about 2-3 tablespoons of the meat filling at the base of the leaf (the thicker part).
   • Fold the sides over the filling, then roll the leaf tightly from the base to the tip to form a roll. Repeat with the remaining leaves and filling.

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Step 4: Prepare the Tomato Sauce

1. Combine the Sauce Ingredients:
   • In a large bowl, mix together the crushed tomatoes, tomato sauce, olive oil, brown sugar (if using), oregano, salt, and pepper.

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Step 5: Cook the Cabbage Rolls

1. Layer the Rolls:
   • Preheat your oven to 350°F (175°C).
   • In a large baking dish, spread a thin layer of the tomato sauce on the bottom.
   • Place the cabbage rolls seam side down in the dish, packing them tightly. If you have extra cabbage leaves, you can layer them on top.
2. Add Sauce:
   • Pour the remaining tomato sauce over the stuffed cabbage rolls, making sure they are well covered. You can add a little water if the sauce seems too thick.
3. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for about 1 hour.
   • After an hour, remove the foil and bake for an additional 30 minutes, allowing the tops to brown slightly.

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Step 6: Serve

• Remove the cabbage rolls from the oven and let them cool for a few minutes before serving.
• Garnish with fresh herbs if desired. Serve hot with crusty bread or a side salad.

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Tips:

• Make Ahead: Stuffed cabbage rolls can be made a day in advance and stored in the refrigerator. They also freeze well, making them great for meal prep.
• Rice Substitution: You can use quinoa or cauliflower rice for a gluten-free or lower-carb option.
• Variations: Feel free to add different spices or herbs to the filling to suit your taste. Some people like to add chopped bell peppers or carrots for extra flavor and nutrition.

Enjoy your delicious homemade Stuffed Cabbage Rolls!