How to make stuffed cabbage | Retro Recipe | Mary Berry | Good Afternoon | 1973

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

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

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree can be fresher, while canned is budget-friendly.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a nutritious alternative, while bulgur is often cheaper.

Boil a large pot of water and blanch cabbage leaves until pliable, about 2-3 minutes.

Drain cabbage leaves and set aside to cool.

In a skillet, heat vegetable oil over medium heat and sauté chopped onion and garlic until translucent, about 5 minutes.

In a bowl, combine ground meat, cooked rice, sautéed onion and garlic, chopped parsley, salt, pepper, and paprika.

Place a spoonful of filling on each cabbage leaf and roll tightly, tucking in the sides.

Arrange stuffed cabbage rolls in a baking dish, seam side down.

Pour tomato sauce over the rolls and add bay leaves.

Cover the dish with foil and bake at 350°F (175°C) for 45 minutes.

Remove foil and bake for an additional 15 minutes to brown the top.

Serve hot, garnished with sour cream and a squeeze of lemon juice.

Cooking Techniques

Spice Level: