Smothered Cabbage Rolls

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

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

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a high-protein alternative, while bulgur is usually cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned crushed tomatoes

Homemade puree is fresher, while canned tomatoes are often cheaper.

Chop half of a yellow onion and half of a green bell pepper.

Press two cloves of garlic using a garlic press.

Remove the core from the cabbage and carefully peel off 8 large leaves, rinsing them with cold water.

In a medium bowl, combine 4 oz of tomato paste, 1 and 1/2 cups of chicken stock, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1/4 teaspoon of dried oregano, 1/4 teaspoon of dried basil, 1/4 teaspoon of dried thyme, 1 and 1/2 teaspoons of sugar, and 1 tablespoon of melted salted butter. Whisk until combined.

In a large saucepan, heat 1 pound of ground beef and 1/2 pound of Italian sausage over medium heat for about 4 to 6 minutes until fully cooked. Let cool for 10 minutes and strain the mixture, reserving the pan juices.

In a large pot, add 3 quarts of water and 2 teaspoons of salt. Bring to a simmer and add the cabbage leaves, simmering for 6 minutes until tender. Strain and let cool for 10 to 15 minutes.

In the same large saucepan, melt 2 tablespoons of salted butter and 1 tablespoon of reserved pan juices. Add 1 and 1/4 cups of chopped yellow onion and 2/3 cup of chopped green bell pepper, sautéing for 6 minutes.

Add the cooled ground beef and Italian sausage mixture, 2 cloves of pressed garlic, and 3/4 cup of day-old cooked rice to the saucepan. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of Tony Chachere's Creole seasoning, 1 teaspoon of Chef Paul Prudhomme's Magic seasoning, and 1/4 cup of homemade chicken stock. Stir and let simmer for 1 minute before cooling for 10 to 15 minutes.

Preheat the oven to 350°F.

To assemble, place 4 spoonfuls of the filling in the center of each cabbage leaf, fold the sides over, and roll tightly. Place the rolls seam-side down in a 9x13 baking pan.

Pour the tomato sauce mixture over the cabbage rolls and bake in the preheated oven for 30 minutes.

After 30 minutes, remove the cabbage rolls from the oven and let cool for 45 minutes to 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens