Ingredients
Scale
- 1 large head of green cabbage (for leaves)
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Start by boiling a large pot of water. Carefully remove the core from the cabbage head and submerge it in boiling water for about 2-3 minutes until the leaves soften and become pliable. Use tongs to peel off the leaves, and set aside. Chop any remaining core into small pieces to include in the filling for added texture.
- In a mixing bowl, combine the ground meat, cooked rice, chopped onion, garlic, Worcestershire sauce, paprika, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Place a cabbage leaf on a flat surface. Spoon about 2-3 tablespoons of the filling onto the center of the leaf. Fold in the sides and roll tightly from the stem end to the top, creating a neat package. Repeat with remaining leaves and filling.
- In a large skillet or Dutch oven, pour some crushed tomatoes and place the stuffed cabbage rolls seam-side down. Cover with remaining crushed tomatoes or tomato sauce. Simmer on low heat for about 45 minutes, turning occasionally, until the cabbage is tender and flavors meld beautifully.
Notes
- Use fresh, tender cabbage leaves for easier rolling and better flavor.
- Adjust seasonings and spices to suit your taste preference.
- Simmer gently; high heat can cause the cabbage to fall apart.
- For a vegetarian version, substitute ground beef with lentils or textured vegetable protein.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 roll
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg