Stuffed Cabbage Rolls Recipe

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while ground chicken is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa offers more protein, while bulgur is a budget-friendly grain.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, while canned tomatoes are cost-effective.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds creaminess.

Brown the 90/10 ground sirloin in a skillet until fully cooked.

Boil water with a little butter and salt for the rice.

Steam the cabbage in a steam basket until al dente.

Add chopped onion and garlic to the meat while browning.

Season the meat with salt, pepper, crushed red pepper, and Italian seasoning.

Once the meat is cooked, mix it in a bowl with the cooked rice.

Separate the cabbage leaves from the core for wrapping.

Mix in a third of a 24-ounce jar of tomato basil sauce into the meat and rice mixture.

Add shredded parmesan cheese to the mixture and combine thoroughly.

Roll the meat and rice mixture into the cabbage leaves like a burrito, tucking in the sides.

Place the rolled cabbage in a greased 9x13 baking dish.

Top the cabbage rolls with remaining tomato basil sauce and sprinkle with more parmesan cheese.

Bake in the oven at 350°F for 25-30 minutes until heated through and cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens