Ingredients
Scale
- 1 large head of green cabbage
- 1 lb lean ground beef (or ground turkey/lentils for a vegetarian option)
- 1 cup cooked white or brown rice
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 egg, lightly beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 15 oz can tomato sauce
- 1 tbsp apple cider vinegar
- 1 tbsp honey or brown sugar
- 1/2 cup water
Instructions
- Soften the Cabbage Leaves: Bring a large pot of salted water to a boil. Remove the core from the cabbage head using a sharp knife. Carefully place the whole head of cabbage into the boiling water. As the outer leaves soften and become translucent (about 2-3 minutes), peel them off with tongs and set them aside on a plate. Repeat this process until you have about 12-15 large, pliable leaves. Trim the thick center vein from the back of each leaf so they roll easily.
- Prepare the Filling: In a large mixing bowl, combine the ground meat, cooked rice, diced onion, minced garlic, egg, salt, pepper, and paprika. Use your hands to mix everything thoroughly until the ingredients are evenly distributed. This mixture forms the heart of your “dumpling” filling. Ensure the rice is fully cooled before mixing to prevent the meat from cooking prematurely.
- Roll the Cabbage Dumplings: Lay one cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the meat mixture near the stem end of the leaf. Fold the sides of the leaf inward over the filling, then roll from the bottom up, just like a burrito. Place the rolls seam-side down in a large baking dish or a deep skillet.
- Sauce and Simmer: In a small bowl, whisk together the tomato sauce, apple cider vinegar, honey, and water. Pour this sauce evenly over the cabbage rolls in the dish. Cover the dish tightly with aluminum foil or a lid. Bake in a preheated oven at 350°F (175°C) for 45 minutes, or simmer on the stovetop over low heat for the same duration, until the cabbage is tender and the meat is fully cooked.
- Plating: Carefully lift the cabbage rolls out of the dish and place two or three on each plate. Spoon the remaining tomato sauce from the pan over the top. Garnish with fresh parsley or a dollop of Greek yogurt for extra probiotics. Serve while hot and enjoy the savory, gut-healing goodness!
- Cook Time: 1 hour 15 minutes