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Stuffed Cabbage Rolls

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Stuffed Cabbage Rolls

4 servingsINGREDIENTSSauce2 tablespoons olive oil2 cloves garlic, minced795 g (28 oz) crushed tomato, 1 can1 tablespoon paprika1 1/2 teaspoons chili powder1 teaspoon ground cumin salt, to taste black pepper, to tasteCabbage Rolls455 g (1 lb) ground beef salt, to taste black pepper, to taste1 teaspoon chili powder1 teaspoon ground cumin2 teaspoons dried oregano100 g (1/2 cup) white rice, uncooked medium grain1  green cabbage, core removed sour cream, for serving fresh cilantro, for garnishPREPARATION1. Preheat the oven to 350°F (180°C) for 45 minutes.2. In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.3. Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.4. In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.5. Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.6. Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.7. Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.8. Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.9. Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.10. Spoon the remaining tomato sauce over the cabbage rolls.11. Cover the dish tightly with foil and bake for 45 minutes.12. Enjoy!Inspired by:https://www.foodnetwork.com/recipes/ina-garten/stuffed-cabbage-recipe-1920701
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4 servings

INGREDIENTS

Sauce

2 tablespoons olive oil

2 cloves garlic, minced

795 g (28 oz) crushed tomato, 1 can

1 tablespoon paprika

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

salt, to taste

black pepper, to taste

Cabbage Rolls

455 g (1 lb) ground beef

salt, to taste

black pepper, to taste

1 teaspoon chili powder

1 teaspoon ground cumin

2 teaspoons dried oregano

100 g (1/2 cup) white rice, uncooked medium grain

1 green cabbage, core removed

sour cream, for serving

fresh cilantro, for garnish

PREPARATION

1. Preheat the oven to 350°F (180°C) for 45 minutes.

2. In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.

3. Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.

4. In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.

5. Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.

6. Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.

7. Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.

8. Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.

9. Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.

10. Spoon the remaining tomato sauce over the cabbage rolls.

11. Cover the dish tightly with foil and bake for 45 minutes.

12. Enjoy!

Inspired by:

https://www.foodnetwork.com/recipes/ina-garten/stuffed-cabbage-recipe-1920701