Stuffed Cabbage Rolls
raw material
4 parts
Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 28 oz crushed tomatoes (795 g), 1 can
- 1 tablespoon chili powder
- 1½ tsp paprika
- 1 teaspoon ground cumin
- salt, to taste
- black pepper, to taste
cabbage roll
- 1 pound ground beef (455 g)
- salt, to taste
- black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 teaspoons dried oregano
- ½ cup white rice (100 g), uncooked medium grain rice
- 1 green cabbage, pitted
- sour cream, for serving
- fresh cilantro, for garnish
Nutritional Information
View information
- Calories 551
- Fat 27g
- Carbohydrates 41g
- Fiber 12g
- sugar 18g
- Protein 38g
An estimate based on a serving size.
Prepare
- In a medium saucepan, heat olive oil over medium heat until shimmering, then cook garlic until fragrant, 1-2 minutes.
- Add crushed tomatoes, chili powder, chili powder, ground cumin, salt and pepper. Reduce heat to medium-low and simmer for 10 minutes. Set aside to cool.
- In a medium bowl, combine ground beef, salt, pepper, paprika, cumin, oregano, rice, and 1 cup (260 g) tomato paste. Blend until combined. Chill in refrigerator until use.
- Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover, reduce heat to medium and simmer for 15 minutes.
- Preheat oven to 350°F (180°C) for 45 minutes.
- Transfer cabbage to a cutting board, cut side up, and cool to room temperature.
- Peel a layer of cabbage. With the stems facing up, trim the thicker stems with a paring knife so the leaves can roll up more easily. With the stem side pointing towards you, place a few tablespoons of stuffing on the bottom of the leaf.
- Roll up so that the filling is covered with a single layer of cabbage. Fold the sides over and roll all the way up.
- Place cabbage rolls seam-side down in a 9×13-inch (23×33 cm) baking pan, then repeat with remaining filling.
- Spoon remaining tomato sauce over cabbage rolls.
- Cover the plate tightly with foil and bake for 45 minutes.
- enjoy!