Classic Stuffed Cabbage Rolls
Ingredients:
1 large head of cabbage
1 pound ground beef or ground chicken
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Fresh parsley for garnish
Directions:
Begin by bringing a large pot of water to a boil. Carefully remove the core from the cabbage and gently place the whole head into the boiling water. Blanch for about 2-3 minutes until the leaves are pliable. Remove the cabbage and let it cool. Once cool enough to handle, carefully peel off the leaves.
In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until softened. In a large bowl, combine the ground beef or chicken, cooked rice, sautéed onion and garlic, Worcestershire sauce, oregano, salt, and pepper. Mix until well combined.
Take a cabbage leaf and place a generous spoonful of the meat mixture at the base of the leaf. Fold in the sides and roll it up tightly. Repeat this process until all the filling is used.
In a large baking dish, spread a layer of tomato sauce on the bottom. Arrange the stuffed cabbage rolls seam side down in the dish. Pour the remaining tomato sauce and diced tomatoes over the top.
Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 1 hour. Remove the foil and bake for an additional 15 minutes to allow the top to brown slightly.
Once done, let the rolls cool for a few minutes before serving. Garnish with fresh parsley and enjoy warm.
Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 95 minutes
Kcal: 320 kcal | Servings: 6 servings