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Servings: 6
Calories: 304kcal
Equipment
- Nonstick stockpot large
- Ceramic baking dish 9x13
Ingredients
- 1 cup cooked long-grain rice
- 1½ pounds lean ground beef
- ½ tablespoon Worcestershire sauce
- 1 large egg
- 1 cup yellow onion minced
- ⅓ cup fresh parsley chopped
- 3 cloves garlic minced
- ½ teaspoon dried dill
- ½ teaspoon onion powder
- ½ to 1 teaspoon red chili flakes
- Salt and black pepper to taste
- 5 cups tomato sauce divided
- 1 large head cabbage
- ½ cup water
- Cooking spray for greasing the baking dish
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13-inch baking dish with cooking spray.Cooking spray
- In a large bowl, combine the ground beef, Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, black pepper, dried dill, onion powder, red chili flakes, and ½ cup of the tomato sauce. Mix gently until fully combined.1 cup cooked long-grain rice, 1½ pounds lean ground beef, ½ tablespoon Worcestershire sauce, 1 large egg, 1 cup yellow onion, ⅓ cup fresh parsley, 3 cloves garlic, ½ teaspoon dried dill, ½ teaspoon onion powder, ½ to 1 teaspoon red chili flakes, Salt and black pepper, 5 cups tomato sauce
- Bring a large pot of water to a boil. Carefully place the whole cabbage into the boiling water. Cover partially and cook for 8 to 10 minutes, turning halfway through, until the outer leaves are softened.1 large head cabbage
- Remove the cabbage from the pot and allow it to cool slightly. Gently peel off the softened leaves and trim the thick core from each leaf. If needed, return the cabbage to the boiling water to soften additional leaves.
- You will need approximately 18 cabbage leaves for rolling and 8 to 10 extra leaves to line the baking dish.
- Line the bottom of the prepared baking dish with the extra cabbage leaves.
- Place about ¼ cup of the meat mixture in the center of each cabbage leaf. Fold in the sides and roll tightly. Arrange the rolls seam-side down in the baking dish.
- In a bowl, combine the remaining 4 and ½ cups of tomato sauce with the water. Pour the sauce evenly over the cabbage rolls.½ cup water
- Cover the dish tightly with aluminum foil and bake for 2 hours, or until the meat is fully cooked and reaches an internal temperature of 165°F.
- Carefully remove the foil and allow the cabbage rolls to rest for 20 minutes before serving.
Video
Notes
Here are my top tips for making the best cabbage rolls recipe at home.
Use day-old rice: Freshly cooked rice is too moist and makes the filling mushy, so use rice that's been cooked and cooled or even refrigerated overnight for the best texture.
Boil the whole head: Boiling the whole head of cabbage instead of cutting it first keeps the leaves intact and makes them easier to peel off without tearing.
Don't overfill the leaves: Stick to about ¼ cup of filling per leaf so you have enough room to roll them tightly without the filling squeezing out the sides.
Try flavor substitutions: Swap tomato sauce for tomato soup for a creamier, mellower sauce, or use tomato juice instead of water for a lighter, more tomatoey base that's less thick.
Balance the acidity: Add 1 to 2 tablespoons of brown sugar to the tomato sauce to cut the acidity and create a richer, more complex flavor without making it taste sweet.
Store properly: Refrigerate cooled cabbage rolls in a single layer in airtight containers for up to 4 days or freeze them for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave until warmed through.
Nutrition
Calories: 304kcal | Carbohydrates: 31g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 98mg | Sodium: 1109mg | Potassium: 1361mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1458IU | Vitamin C: 77mg | Calcium: 125mg | Iron: 6mg
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