Description
Heartwarming stuffed cabbage rolls filled with seasoned meat, rice, and spices, perfect for feeding a crowd or enjoying as leftovers.
Ingredients
Scale
- 1 small head cabbage, cored and chopped into large pieces
- Kosher salt
- 3/4 cup uncooked brown rice or 1 1/2 cups cooked brown rice
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 pound lean ground beef or ground turkey
- Freshly ground black pepper
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh dill
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup water
Instructions
- Blanch the cabbage by boiling in water until bright green and tender, about 5 to 7 minutes. Drain and set aside.
- Cook the brown rice according to package instructions until tender, about 30 minutes. Drain and set aside.
- In a large pot or Dutch oven, heat extra virgin olive oil over medium heat. Add chopped onions and cook until lightly browned, about 3 to 4 minutes. Add minced garlic and ground meat, breaking it up with a spoon, and cook until browned. Drain any excess fat. Season with salt and pepper.
- Add blanched cabbage, brown rice, chopped parsley, dill, allspice, and cumin to the pot. Stir well to combine.
- Add diced tomatoes, tomato sauce, and water. Bring to a boil, then reduce to a simmer. Cover and simmer for 15 to 20 minutes until the rice absorbs some of the liquid.
- Serve in bowls, drizzled with more olive oil and sprinkle fresh herbs on top.
Notes
For best results, do not overstuff the cabbage rolls, and ensure the leaves are easy to roll.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Boiling, Baking
- Cuisine: American
Nutrition
- Serving Size: 2 rolls per serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg