Cabbage Rolls Recipe EASY! | How I make cabbage rolls

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

tomato sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Canned tomatoes can be a cost-effective base for sauce.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a healthier grain option, while bulgur is often cheaper.

Remove the hard core from the bottom of the cabbage carefully with a knife.

Boil water in a pot and submerge the whole cabbage into the boiling water to steep for a few minutes.

Peel off the leaves layer by layer, ensuring they soften enough to avoid breaking.

Cut out the tough rib from each cabbage leaf to make rolling easier.

In a mixing bowl, combine 1 pound of lean ground beef, 1 teaspoon of salt, 1/2 teaspoon of paprika, 1 tablespoon of dried minced onion, 1 teaspoon of Worcestershire sauce, 1 teaspoon of cracked black pepper, 1 large egg, and 1/2 cup of rinsed long grain rice.

Mix everything well using clean hands.

Take a cabbage leaf, place a scoop of the meat mixture on it, tuck in the sides, and roll tightly to form a cabbage roll.

Place the cabbage rolls seam-side down into a Dutch oven pot or a 9x13 baking dish, pressing them to stay enclosed.

In a separate bowl, mix 8 oz of tomato sauce with 2 cups of low sodium beef broth, a little salt, cracked black pepper, 1/2 teaspoon of paprika, onion powder, and garlic powder.

Pour the sauce over the cabbage rolls in the pot, pressing them down gently.

Cover with a lid and bake in a preheated oven at 350°F for 1.5 to 2 hours.

After baking, remove the lid and serve with a dollop of sour cream and optionally garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens