Cabbage Rolls
Savory cabbage rolls filled with spiced ground beef and rice, simmered in a rich tomato sauce, perfect for family gatherings and comforting weeknight dinners.
Ingredients
Cabbage and Filling
- 1 large head green cabbage For wrapping the filling
- 1 pound ground beef or ground chicken Halal options are available
- 1 cup cooked rice White or brown rice can be used
- 1 medium onion Finely chopped
- 2 cloves garlic Minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried dill Optional
Sauce
- 1 can tomato sauce 15 oz can
- 1 tablespoon lemon juice
- 1 teaspoon sugar Optional, to cut acidity
Instructions
Preparation
- Fill a large pot with water and bring it to a boil.
- Carefully peel off the outer leaves of the cabbage and blanch them in the boiling water until they become soft, about 2-3 minutes. Remove them and allow them to cool.
Make the Filling
- In a large bowl, combine the ground beef or chicken, cooked rice, finely chopped onion, minced garlic, salt, black pepper, paprika, and optional dried dill. Mix until all ingredients are well incorporated.
Assemble the Rolls
- Lay one blanched cabbage leaf flat on a clean surface. Add around 2-3 tablespoons of the filling at the base of the leaf and fold in the sides, rolling tightly. Set aside and repeat with remaining leaves.
Prepare the Sauce
- In a separate bowl, combine the tomato sauce, lemon juice, and optional sugar to create a delightful sauce.
Bake the Rolls
- Preheat your oven to 350°F (175°C). Spread a little of the sauce on the bottom of a baking dish.
- Place the cabbage rolls seam side down in the dish and cover with the remaining tomato sauce. Cover with foil.
Cook the Rolls
- Bake for about 60 minutes in the preheated oven until the meat is cooked through and tender.
Serve
- Let the rolls sit for a few minutes before serving, garnished with fresh herbs if desired.
Notes
Feel free to swap out beef or chicken for ground turkey or a plant-based alternative to suit your dietary needs. Avoid using tough outer cabbage leaves; always opt for the softer inner leaves for better wrapping. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.